tag:blogger.com,1999:blog-54237554992571825012024-02-08T01:51:37.351-08:00Dishes in the Key of YumMy name is Deidre and two of the things I enjoy most are cooking and singing, often simultaneously. Follow my farmer's market forays, recipes and cooking experiments, and the songs that go with them!deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-5423755499257182501.post-83150796733678435982011-07-21T14:05:00.000-07:002011-07-21T14:05:34.198-07:00All About the TomatoesIn the 90s and climbing here in Cambridge, and what am I doing - making dinner in the oven?? I know, crazy, but the nice thing about pizza is that you don't have to be in the kitchen while the oven is on very much, and that's more appealing than standing over a stovetop (and we don't have a grill). Plus, pizza is a great showcase for summer's sweetest bounty - fresh tomatoes.<br />
<br />
<b>Pesto and Fresh Tomato Pizza</b><br />
<br />
1 pound pizza dough (I used the multigrain from Whole Foods)<br />
Fresh Pesto (recipe below)<br />
shredded parmesan<br />
fresh mozzarella<br />
olive oil<br />
1/2 large heirloom tomato (I like the yellow ones because they're pretty)<br />
<br />
Let pizza dough rise. Oil a sheet pan with olive oil and spread out dough (I make a freeform pizza, my mom has round pans and does round ones). Spread pesto liberally over dough. Add thinly sliced tomato, salt, pepper, a sprinkle of parmesan, and either sliced or torn fresh mozzrella. Bake at 425 until crispy and golden and cheese is melted. I like my pizza best at room temperature.<br />
<br />
<b>Fresh Pesto on a Budget</b><br />
<br />
1 large bunch basil<br />
handful sliced blanched almonds (traditionally, pesto calls for pine nuts, but they've been too expensive lately)<br />
handful parmesan<br />
olive oil (I used the beautiful olive oil I got <a href="http://keyofyum.blogspot.com/2011/07/farmers-market-triumph.html">last week</a>)<br />
1 large clove garlic<br />
<br />
In a food processor, add basil leaves and garlic and pulse. Add almonds and pulse some more. Turn processor to on and stream in olive oil until the mixture comes together and looks like pesto :) I like mine on the thick side, some people like it thinner - it's up to you!<br />
<br />
<br />
And, in continued celebration of the tomato, I also made some Panzanella for tomorrow.<br />
<br />
<b>Panzanella Salad</b><br />
<br />
Cubed day old bread (I used the fabulous cheddar pepper bread from Hi-Rise that I get at the Charles Square Farmers Market)<br />
Leftover <a href="http://keyofyum.blogspot.com/2009/08/dinner-with-friends.html">Fresh Tomato Salad</a><br />
olive oil<br />
salt<br />
pepper<br />
red wine vinegar<br />
heirloom tomatoes<br />
<br />
Toss bread cubes with olive oil. Add leftover tomato salad, or fresh tomatoes, or a combination of the two - which is what I used today - some leftover salad, and the other 1/2 of the yellow tomato from the pizza, and a few stray cherry tomatoes that needed a home. Salt and pepper. Add a splash of red wine vinegar (more if you didn't have the leftover salad). Best if served after sitting for a few hours or overnight.<br />
<br />
<b><u>Links</u></b><br />
<br />
Purveyors of fine heirloom tomatoes -<a href="http://www.kimballfruitfarm.com/"> Kimball Fruit Farm</a><br />
<a href="http://hi-risebread.com/">Hi-Rise Bread Company</a><br />
<a href="http://www.farmfresh.org/food/farmersmarkets_details.php?market=54">Charles Square Farmers Market</a><br />
<a href="http://wholefoodsmarket.com/stores/freshpond/">Whole Foods - Fresh Pond</a>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-4730195474327031842011-07-20T14:19:00.000-07:002011-07-20T14:19:33.521-07:00The Quinoa ExperimentOkay, so today's recipe is less local and farmer's market, and more it's really hot and I need to make something easy that won't take a lot of pots and pans and flames and hotness. I also have had a box of quinoa in the pantry taunting me with how it's good for me and I haven't done anything with it yet. So, I googled recipes with quinoa, and as always, read a bunch and made my own hybrid. This may be the first in a series of experiements.<br />
<br />
<b>Curry Quinoa with Mango</b><br />
<br />
quinoa (I used 1/2 cup b/c there's 2 of us - if you have a larger family/party, use more)<br />
chicken stock - 1 cup (2 parts stock or water to 1 part quinoa - to make vegetarian, use water or veg stock)<br />
handful mixed dried fruit (the mix I have is raisins, golden raisins, dried cherries and dried cranberries)<br />
about a cup (I didn't measure) chopped mango (okay, it's not local, but mine was organic)<br />
1/4 onion, diced<br />
handful cashews (or your nut of choice, or no nuts if you're allergic)<br />
curry powder<br />
onion powder<br />
garlic powder<br />
<br />
If you're hardcore, you can mix your own curry blend - I'm not there yet. <br />
<br />
In a medium sized pot, add quinoa, stock, onion powder, garlic powder and curry powder - I eyeball it, it's probably a tsp or so of the onion and garlic, a little more of the curry. Cover and bring to a boil. Reduce to simmer. Add dried fruit. Simmer, covered, until most of the water is absorbed (about 10 minutes). Add onions, mango, stir and simmer another minute or two. Add nuts. Serve immediately, or cover and serve at room temp when ready. <br />
<br />
For me, in this weather, this is an entree, but it could certainly be a side dish. I think it would go very well with chicken or pork, or you could brown and season some tofu or paneer and add it in. You could probably use frozen mango if you don't have fresh, but I'd thaw and drain it first so it doesn't make the dish watery.<br />
<br />
<b><u>Links</u></b><br />
<b><u><br />
</u></b><br />
In my recipe explorations, I use two sites primarily:<br />
<br />
<a href="http://www.allrecipes.com/">All Recipes</a><br />
<a href="http://www.foodnetwork.com/">Food Network</a><br />
<br />
Sometimes I just google ingredients and see what I get, though.deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-50404517332559490782011-07-19T18:07:00.000-07:002011-07-19T18:07:47.078-07:00Too darn hot to sing while cooking!But here's the menu from tonight :)<br />
<br />
<b>Perfect Pork Cutlets</b><br />
<br />
organic pork cutlets (or whatever grass-fed, friendly ones you can find)<br />
kosher salt<br />
brown sugar<br />
molasses<br />
black peppercorns<br />
bread crumbs<br />
olive oil<br />
<br />
In a medium sized pot, boil 1-2 cups water with a generous amount of salt and brown sugar, a dollop of molasses, and some black peppercorns. stir occasionally until salt and sugar are dissolved. pour into a large, preferably shallow dish, and add ice cubes (about a dozen or so). stir until melted. let cool to room temperature. add pork cutlets and marinate for 1-2 hours. <br />
<br />
in a skillet, heat a few tsp of olive oil. dredge marinated cutlets in bread crumbs (seasoned or unseasoned, your choice, i used a mixture). cook until brown and cooked through ( a few minutes on each side, tops, these are THIN).<br />
<br />
<b><a href="http://keyofyum.blogspot.com/2010/07/farmers-market-season-is-in-full-swing.html">Stir Fried Spicy Green Beans</a></b><br />
<br />
<b>Garlic and Goat Cheese Smashed Potatoes</b><br />
small red or yukon gold potatoes (organic if you can get them), roughly chopped in equal sized pieces<br />
1 large or 2 small cloves garlic<br />
light cream<br />
goat cheese (i used chive goat cheese from a local vendor)<br />
<br />
chop potatoes and peel garlic and cover with cold water in a pot. cover until boiling. salt water generously when it begins to boil, and cook potatoes until fork tender. drain and return to pot (including garlic clove). add a generous splash of cream (you could use milk) and a knob of goat cheese (maybe 1 to 1.5 inches of the log). mash to your desired consistency.<br />
<br />
<b><u>Links</u></b><br />
<b><u><br />
</u></b><br />
<b><a href="http://www.massfarmersmarkets.org/">Mass Farmers Markets</a></b>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-32826928780990101192011-07-17T12:56:00.000-07:002011-07-17T12:56:18.795-07:00A Little Touch of Summer GoodnessNo music today, I made my snack during halftime of the women's world cup final. But here's a sweet summer treat for the abundant berry harvest:<br />
<br />
<b>Mixed Berry Smoothie</b><br />
<b><br />
</b><br />
handful raspberries<br />
handful blueberries<br />
a few frozen strawberries (purchased fresh at the farmer's market when they were in season, and hulled and frozen at their peak)<br />
1 container whole milk yogurt (I used Brown Cow in Maple)<br />
a few tsp. ground flaxseeds<br />
<br />
Blend fruit in blender or food processor until broken down. Add flaxseed and yogurt and blend until smooth. Using frozen strawberries means no ice needed. I hate bananas, and this is thick and creamy without them :)<br />
<br />
<b>Links</b><br />
<b><br />
</b><br />
<b><a href="http://www.browncowfarm.com/">Brown Cow Farm</a></b><br />
<b><a href="http://www.massfarmersmarkets.org/">Mass Farmers Markets</a></b>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-2091927867619342422011-07-15T17:50:00.000-07:002011-07-15T17:50:07.709-07:00A Farmer's Market TriumphBeautiful family farmed cold-pressed extra virgin olive oil. It's so yummy.<br />
<br />
I've started to value that I end up going to a different farmer's market each week because of my schedule. The variety of vendors means that I come home one week with goat cheese, another with local beef, another with fresh mozzarella, another with olive oil, and so on. I'm so lucky to have so many options!<br />
<br />
Hope to post a real entry, with recipes, soon!deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com2tag:blogger.com,1999:blog-5423755499257182501.post-32233882139779254232010-07-10T10:09:00.000-07:002010-07-10T10:09:56.418-07:00Farmer's Market Season is in Full SwingCharles Square Farmers Market, Friday 12:30 pm<br />
<br />
1 pint raspberries<br />
1 pint blackberries<br />
1 giant bunch basil<br />
1 green zucchini<br />
1 yellow zucchini<br />
1 loaf cheddar-pepper bread<br />
assorted heirloom tomatoes<br />
3 peaches<br />
1 cucumber<br />
1 bunch garlic<br />
3 yellow squash<br />
4 ears corn<br />
green beans <br />
<br />
Here's the breakdown so far:<br />
<br />
Last night's dinner - 2 ears of corn with a burger served on cheddar pepper bread instead of a bun and raspberries for dessert<br />
This morning's breakfast - beautiful slices of plum tomato on a bacon and egg sandwich on cheddar pepper bread<br />
Prepared for later - simple panzanella of cheddar pepper bread torn into 1 inch chunks, 1 red and 1 yellow tomato, red wine vinegar, basil, and olive oil<br />
<br />
Next up:<br />
<br />
<a href="http://keyofyum.blogspot.com/2009/08/dinner-with-friends.html"><b>Fresh Tomato Salad</b></a><br />
<br />
Planned for later:<br />
<br />
<b>Stir Fried Spicy Green Beans</b><br />
<br />
green beans<br />
sesame oil<br />
red chili flakes<br />
garlic<br />
canola oil or other light oil (peanut, sunflower, etc)<br />
<br />
Boil a large pot of water and blanch green beans just barely. Drain. Heat canola oil in a large pan or wok until shimmering. Add 1-2 cloves of crushed garlic, and a generous pinch of red chili flakes. Add green beans and sesame oil. Cook until tender and fragrant. Serve with your favorite protein (I like to serve with some sweet and spicy tofu)!<br />
<br />
And of course, with the giant bunch of basil, I'll be making some <a href="http://keyofyum.blogspot.com/2009/07/this-week-at-farmers-market.html">pesto</a>.<br />
<br />
My tomatoes have sprouted on the windowsill and survived the heat wave. Maybe this summer I'll have tomatoes of my own!<br />
<b><br />
</b><br />
<b>Soundtrack</b><br />
<br />
No music while I was cooking - in this heat, I want out of the kitchen as fast as possible, no matter how yummy the food. But the <a href="http://www.springawakeningontour.com/">Spring Awakening</a> soundtrack is on repeat in my head!deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-69471894891224160322010-02-08T18:37:00.000-08:002010-02-08T18:37:31.253-08:00Monday Night Dinner Feels Like the Weekend<b>Stuffed Chicken Breats with Apple-Beer Gravy and Garlic Smashed Potatoes</b><br />
<b><br />
</b><br />
<b>Chicken and Sauce</b><br />
<br />
chicken breast (see previous post about humane, happy chickens)<br />
stuffing mix (choose your favorite, I used Pepperidge Farms)<br />
water<br />
olive oil<br />
salt<br />
pepper<br />
1 cup chopped apples<br />
1/3 cup chopped onion<br />
(I admit that I didn't measure either, these are eyeball estimates)<br />
1 beer (I used Blue Moon Belgian White...use whatever you have as long as it's not frat party beer)<br />
flour <br />
<br />
Pound chicken breast(s) until about half the original thickness. Slit with a sharp knife to create a pocket for stuffing. Make stuffing by package directions (I subbed olive oil for the butter, and added salt and pepper). Stuff chicken breasts with stuffing (I know, I know...this is the same ongoing debate as with stuffing a turkey...make your own judgements, but I think it's yummy). <br />
<br />
Heat a large pan and coat lightly with olive oil. Brown chicken on one side. Turn, and add chopped onion and apple to pan as you brown the 2nd side. Add salt and pepper. Once cooked most of the way through, add about 1/2 a beer and put in the oven at 375 until cooked through.<br />
<br />
Once chicken is cooked through, remove from pan and return pan to heat. Add a little flour and a little more beer until sauce reaches your desired consistency. <br />
<br />
<b>Garlic Smashed Potatoes</b><br />
<br />
potatoes<br />
garlic<br />
butter<br />
milk<br />
salt<br />
pepper<br />
<br />
Chop several small, thin skinned potatoes (I used about half the package of that mixed red, gold and purple potato medley). Cover with cold water and bring to a boil. Add salt to water and cook until fork tender. Drain and return to pan. Add a couple of tablespoons of butter, 2 (or more) cloves of crushed or chopped garlic, and a splash of milk. Mash until your desired consistency.<br />
<br />
No singing today, but a quick note to say that I just discovered <i>Children of Eden</i> (how a <i>Godspell </i>lover like myself can have known this existed and not owned it before now is beyond me!) and it's fabulous!<br />
<br />
<b>Links</b><br />
<br />
<a href="http://www.foodsubs.com/Apples.html">apples</a><br />
<a href="http://www.bluemoonbrewingcompany.com/">Blue Moon</a><br />
<a href="http://www.amazon.com/Children-Eden-Papermill-Playhouse-Cast/dp/B000006OP3/ref=sr_1_2?ie=UTF8&s=music&qid=1265682951&sr=8-2">Children of Eden</a>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-60314309842133775982009-12-13T14:00:00.000-08:002009-12-13T14:06:31.166-08:00Chicken plus Yum<span style="font-weight: bold;">Pan Fried Pesto Chicken</span><br /><br />chicken breast (preferably from a local chicken farm where the birds are treated humanely...but do the best you can)<br />pesto (homemade or storebought)<br />seasoned italian bread crumbs<br />olive oil<br /><br />Cut chicken into bite sized pieces. Coat in pesto. Coat in breadcrumbs. Brown in olive oil in a cast iron or stainless steel pan. Put whole pan in oven for 10-12 min depending on the size of the pieces. Eat with something else yummy.<br /><br /><span style="font-weight: bold;">Links</span><br /><br /><a href="http://en.wikipedia.org/wiki/Pesto">Pesto</a><br /><a href="http://elise.com/recipes/archives/001329fresh_basil_pesto.php">Pesto Recipe</a><br /><a href="http://greenlivingideas.com/topics/food-and-cuisine/poultry/does-poultry-production-have-a-sustainable-side">Sustainable Poultry Farming</a>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-4785617946240592382009-11-30T09:53:00.000-08:002009-11-30T09:58:09.176-08:00Quickie Pancake UpgradeI had some apple cider left over from a cast party at work, so I brought it home, and as usual, experimentation ensues when I have an ingredient like that.<br /><br />I've had a cold, and our kitchen is in some disarray until the dishwasher (currently in the box and in the way) finally gets installed, so this one is lowkey but yummy.<br /><br /><span style="font-weight: bold;">Apple Cider Pancakes Quickie-Style<br /><br /></span>Follow the recipe on the box of Jiffy mix (you know, in the big blue box) but replace 1/2 to 2/3 of the milk with cider. Add 1 egg (it's optional on the box). Cook as usual. Serve with applewood smoked bacon (apple cider cured even better!)<span style="font-weight: bold;"><br /><br />Links<br /><br /><a href="http://www.jiffymix.com/product.php/23/40_oz__Baking_Mix">Jiffy Mix</a><br /><br /><br /></span>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-75254103081276630942009-11-03T12:16:00.000-08:002009-11-03T12:26:34.662-08:00Visiting Veggie LandI was cooking almost exclusively vegetarian for a long time, when I lived with veggie roommates and dating a vegetarian (who has since reformed). Yesterday I got back in the kitchen for a little while (hooray!) and spent some time with one of my favorite veggie options, Eggplant and Tofu Parmesan.<br /><br /><span style="font-weight: bold;">Eggplant and Tofu Parmesan</span><br /><br />1 large or 2 small eggplants<br />1 lb. firm tofu<br />seasoned breadcrumbs<br />1 egg<br />olive oil<br />salt<br />pepper<br />oregano<br />garlic powder<br />onion powder<br />basil<br />parmesan cheese<br />shredded mozzarella<br />tomato sauce of your choice (I've been mixed 1 jar of pre-made with 1 large can of crushed tomatoes and spices - just tried the no sugar added stuff and liked it a lot!)<br /><br />Tofu prep - wrap the tofu in a tea towel and place in a colander over a bowl. Weight down with a heavy can (I used the canned tomatoes) for an hour or two.<br /><br />Slice tofu into 1/2 inch or so slices (you should get about 16 slices). Dredge in olive oil and garlic powder, then in seasoned breadcrumbs that have had oregano, garlic powder, onion powder, basil, salt, pepper and parmesan added. Lay breaded tofu on a sheet pan and bake at 375 for about 10 minutes.<br /><br />Eggplant prep - I've gone both ways on the to salt or not to salt question. I did not salt my eggplant and drain them, I just sliced and breaded. We can debate the food science of both options some other time.<br /><br />Beat 1 egg with a few tablespoons of water. Dredge eggplant in egg wash, then in seasoned breadcrumbs as above. Lay breaded eggplant on a greased sheet pan (I sprayed with canola spray) and bake at 375 for about 20 minutes, turning once.<br /><br />In a square baking pan, layer sauce, eggplant, sauce, tofu, etc. You should get two layers of tofu and eggplant. Top with parmesan and mozzarella and bake at 375 until cheese is melted.<br /><br /><span style="font-weight: bold; font-style: italic;">Soundtrack</span><br /><br /><a href="http://www.amazon.com/Chess-Concert-CD-Josh-Groban/dp/B0028SVXVC/ref=sr_1_2?ie=UTF8&s=music&qid=1251140795&sr=8-2">Chess in Concert</a> - Old reliable. Finding time to get back in the kitchen after weeks of no time at all, I needed comfort music.deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-92087365595631462722009-10-05T18:26:00.000-07:002009-10-05T18:33:37.636-07:00Recipes on my MindI admit I have had no time to cook or to blog about cooking. And currently I have a raging sore throat, so singing is out of the question as well.<br /><br />But in my head, here's what I want to be making soon:<br /><br />apple cider brined fried chicken<br />butternut squash muffins with cream cheese frosting<br />roasted turkey and potatoes<br />squash dumplings<br />apple cobbler<br /><br />Can you tell that it's fall and I just went grocery shopping?<br /><br />Also, I have been singing, at least in my voice lesson...<br /><br /><a href="http://en.wikipedia.org/wiki/On_the_Street_Where_You_Live">On The Street Where You Live</a><br /><a href="http://www.amazon.com/Heaven-Help-My-Heart/dp/B002C1EK8S">Heaven Help my Heart</a><br /><br />Among other things...deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-74127376128134878862009-09-07T08:40:00.000-07:002009-09-07T08:41:13.787-07:00will return soon!Sorry I've been MIA - end of summer has had a lot of ups and downs and quick meals outside of the house...I'll be back soon!deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-35492201185281483102009-08-24T12:00:00.000-07:002009-08-24T12:13:08.812-07:00Simple and Lovely<span style="font-weight: bold;">Quick and Easy Lunch at Home</span><br /><br /><span style="font-weight: bold;">Best Scrambled Eggs</span><br /><br />2 organic free-range eggs<br />salt<br />pepper<br />garlic powder<br />1-2 tsp soft cheese (I admit that I used laughing cow garlic and herb - it's a low budget week)<br /><br /><br />Heat a pan over low heat. Spray with cooking spray or lightly oil with oil of your choice. Scramble 2 eggs and cook until about 3/4 done. Add cheese in small pieces, salt, pepper and garlic powder to taste.<br /><br />Serve with a crescent roll (spread with the rest of the cheese) or other small roll or biscuit, and baby arugula dressed with salt, pepper and balsamic.<br /><br />Happy lunching!<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Soundtrack</span><br /><br /><a href="http://www.amazon.com/Chess-Concert-CD-Josh-Groban/dp/B0028SVXVC/ref=sr_1_2?ie=UTF8&s=music&qid=1251140795&sr=8-2">Chess in Concert</a> - You'll see this one show up a lot - I feel like they finally got the book right, the 2 female leads are both belters, <span style="font-weight: bold;">Idina</span> is singing the role of Florence (my dream role), and while I have some issues with <span style="font-weight: bold;">Josh Groban</span> as The Russian, he's not offensive like Patti Lupone in <span style="font-style: italic;">Evita</span> is. Plus, the love of my life, <span style="font-weight: bold;">Adam Pascal</span>, is playing The American, and he's PERFECT!<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Links for You</span><br /><br /><a href="http://www.chessinconcert.com/fromtimrice.html">Why Chess in Concert? - A message from Tim Rice</a><br /><a href="http://www.idinamenzel.com/">Idina Menzel</a><br /><a href="http://www.incredibleegg.org/?utm_campaign=-&utm_medium=cpc&utm_source=Google&utm_content=&utm_term=eggs&gclid=CO-X1KP_vJwCFc5L5Qod0zO2ng">The Incredible Edible Egg</a><br /><a href="http://www.laughingcow.com/">The Laughing Cow</a>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-87275737220356140452009-08-18T17:24:00.000-07:002009-08-18T17:35:58.897-07:00Too Hot to Cook...It's terribly hot and humid, so I'm trying to avoid any cooking beyond boiling water. Also, going away this weekend, so I'm trying to use up leftovers. And I had friends in town last weekend. So my apologies.<br /><br />BUT, I do have some restaurant recommendations, since I had friends in from out of town.<br /><br />Two favorites that I can recommend heartily were on the agenda this past weekend.<br /><br />First, dinner at <span style="font-weight: bold;">Addis Red Sea</span>.<br /><br />Addis Red Sea has two locations, one in the South End and one in Porter Square. We'd previously only been to the South End location (across from the BCA) but visited the close to home Porter location this Friday night. <br /><br />I only get veggie dishes, but everything I've ever tried there is good...collards, lentils, potatoes and carrots, you name it, it's yummy. Their injera is spectacular. Jen got beef and Sandy got chicken and they also enjoyed their dishes.<br /><br />And the coffee is to DIE for. Any coffee lovers, you must try their Ethiopian coffee. It's the only coffee that I can drink without any cream or milk, because it isn't bitter at all. And it's amazing, and comes in tiny cups that make it feel like a ritual.<br /><br />And of course, brunch at <span style="font-weight: bold;">Centre Street Cafe</span>.<br /><br />When we left JP, the hardest thing was leaving the restaurants that we loved (though it was probably good for our wallets). <br /><br />Centre Street Cafe has local artwork on the walls, local veggies in the food, a specials menu that rocks the weekend, and a set of regular dishes that always satisfy. My standby is the Potatoes Santa Cruz, which marries home fries with fresh veggies, cheddar cheese, and pico de gallo. Their stratas and omelets are made with whatever is fresh and local, their waffles and french toast come buried in fruit, and there's not a bad item on the menu.<br /><br />And one leftover-loving recipe to tide you over until it's cool enough to really cook:<br /><br /><span style="font-weight: bold;">Ricotta-Pesto Pasta<br /><br /></span>Pasta<br />Pesto<br />Ricotta<br />Salt<br />Pepper<br />Pine Nuts<br /><br /><br />Cook 1/2 box of small to medium pasta in a shape of your choice until al dente. In a medium sized bowl, mix about 1/2 to 1 cup ricotta (left over from last week's ziti) with an equal or slightly lesser amount of pesto (fresh or storebought - I had a little of both, so I mixed and matched). Add pasta and fold until blended. Add salt, pepper and pine nuts to taste.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>No soundtrack today, since I avoided the kitchen while the water boiled, but here are some links.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Links<br /><br /><a href="http://www.addisredsea.com/">Addis Red Sea</a><br /><a href="http://centrestcafe.com/">Centre Street Cafe</a><br /><br /><br /></span></span>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-59084648125252191372009-08-10T09:30:00.000-07:002009-08-10T09:33:23.034-07:00Dinner With Friends - the Leftovers Edition<span style="font-weight: bold;">From Tomato Salad and Cheddar-Pepper Toasts comes Panzanella!</span><br /><br />Tear up the crunchy bread into smaller chunks and toss into your tomato salad...voila, you have panzanella for the next evening's meal!<br /><br /><span style="font-weight: bold;">From Berries, Pound Cake and Whipped Cream comes Trifle!<br /><br /></span>We didn't leave any berries behind, so I defrosted some frozen strawberries. Layer bite sized pieces of pound cake with berries and cream in a bowl, and let sit. Add liqueur if you so choose. Trifle for dessert anytime!<span style="font-weight: bold;"><br /><br /><br /></span>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-28822730436159397632009-08-07T12:39:00.000-07:002009-08-07T13:47:58.537-07:00Dinner with Friends<span style="font-weight: bold;">Charles Square Farmers Market 12:15 pm<br /><br /></span>I usually pass by this one on the way to or from work, but this was my first time shopping here. It's small, but I got what I needed.<br /><br />several varieties of heirloom tomatoes<br />1 box raspberries<br />1 box blackberries<br />1 round of black pepper and cheddar bread (I'm way excited about this one)<br />1 yellow squash<br />1 cucumber<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span><span><span><span>1 bag salad mix<br /><br />Since I'm hosting my friend, plus Jen and one of her friends, I'm excited to post my first dinner party entry. </span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Salad Course:<br /><br /></span></span></span><ul><li><span><span><span>The aforementioned black pepper and cheddar bread (some fresh and some as garlic toast)</span></span></span></li><li><span><span><span>Green Salad courtesy of the fresh bag of salad mix</span></span></span><span style="font-weight: bold;"></span></li><li><span style="font-weight: bold;">Fresh Tomato Salad</span></li></ul>Several sizes and types of tomatoes<br />1 onion (preferably red, but I happened to have a yellow one)<br />1 cucumber<br />vinegar (your choice, I used some pomegranate red wine vinegar)<br />extra virgin olive oil<br />salt<br />pepper<br />oregano<br /><br />Seed and roughly chop 4-6 tomatoes of various colors. Halve the cucumber lengthwise and chop into halfmoons. Thinly slice onion. Toss in a bowl. Add salt, freshly ground pepper, oregano and vinegar. Toss again. Drizzle with olive oil and toss again. Cover and chill. The longer it sits before dinner, the better it will be.<br /><br /><span style="font-weight: bold;">Entree<br /><br /></span>More garlic toast/bread<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Baked Ziti 2 ways<br /><br /></span></span>1 box ziti with lines<br />1 container part skim ricotta<br />shredded parmesan<br />garlic powder<br />onion powder<br />frozen spinach<br />salt<br />pepper<br />shredded mozzarella or italian-blend cheeses<br />tomato sauce (preferably homemade - my recipe follows)<br /><br /><br />1st way:<br /><br />Cook pasta according to package directions. Drain. In a bowl, mix about 1/2 container ricotta, handful of parmesan, and salt, pepper and spices to taste. Mix with 1/2 of the pasta and several ladlefuls of sauce. Put into baking dish and cover top with shredded cheese. Bake in a 350 degree oven until top is bubbly and dish is heated through.<br /><br />2nd way:<br /><br />See above, but add a handful of thawed and drained frozen spinach to the cheese mixture.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span><span><span><span>For both, serve with extra sauce on the side, or meat sauce, or meatballs and sausage in sauce...the options are endless...and someday I'm sure you'll get my turkey meatball recipe here!</span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Homemade Tomato Sauce<br /><br /></span></span></span>Crushed Tomatoes (with or without basil)<br />onions<br />garlic<br />red pepper flake<br />oregano<br />basil<br />fresh basil<br />olive oil<br /><br />Heat a few tablespoons of olive oil in large pan. Add 1/2 chopped onion per can of tomatoes - sometimes I make a little, sometimes I make a lot. Add 2 cloves of crushed, chopped garlic per can of tomatoes. Add salt, red pepper flakes, dried oregano and dried basil to taste. Once heated through and bubbling, add some torn or chopped fresh basil. Can be used immediately or frozen.<br /><br /><br /><span style="font-weight: bold;">Dessert<br /><br /><span style="font-weight: bold;">Pound Cake with Berries and Whipped Cream<br /><br /></span></span><span><span>1 pound cake<br />berries<br />heavy cream<br />sugar<br />vanilla<br /><br /><br /><span>I admit to buying pound cake...it's August, and I don't want to bake.<br /><br />Earlier in the day, mix berries (whatever you have - I used half a box of blueberries, and the boxes of raspberries and blackberries I got today) and a few teaspoons of sugar. Set aside for a few hours.<br /><br />I used frozen pound cake - it will need an hour to an hour an a half to thaw unless you want to thaw in the microwave (I didn't)<br /><br />Beat 1 pint of heavy cream with electric mixer until it starts to thicken. Add 1 capful of vanilla extract (or you could use almond, orange, lemon, etc) and a few tablespoons of sugar. Beat until desired frothiness. Do not overmix, or it will become a soupy mess! Still yummy, but not thick and wonderful.<br /><br />Spoon berries and cream over pound cake. Yum!<br /></span></span></span><span><span><span><br /></span></span></span><span style="font-weight: bold;">Soundtrack</span><br /><br />I put the iPod on shuffle, so these are some of the selected tracks from today's cooking. I chose the most singable :)<br /><br />Holding Out for a Hero - Bonnie Tyler - a classic<br />Untouchable Face - ani difranco - the ideal song to rock out in the kitchen and get out any anger<br />hero takes a fall - The Bangles - 80's chicks rocking with guitars - what's not to love<br />mr. right now - The Nields - the weird but lovable groove of the full band<br />kick start - Lisa Loeb - this is from cake AND pie, the album that followed my beloved firecracker<br />summer rain - belinda carlisle - solo or with the Go Go's, you can't go wrong with Belinda<br />here comes the rain again - eurythmics - again, classic<br />ode to a would be lover - debbie gibson - you'll hear more about my love of debbie gibson later<br />good night sweet girl - ghost of the robot - james marsters is the lead singer :)<br /><br /><br />No links today...I have guests!deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0tag:blogger.com,1999:blog-5423755499257182501.post-80824240141072475322009-07-31T10:13:00.001-07:002009-07-31T18:26:46.428-07:00Recipe Experiment of the Week (Plus Farmer's Market Lunch)<span style="font-weight: bold;">Experiment: Blueberry and Bacon Muffins</span><br /><br />I like to take recipes and experiment with them to make them more interesting, more to my taste, or just more fun. My mom's blueberry muffins are fantastic, but if I don't have any protein in the morning, I'm cranky and hungry in an hour after breakfast. And lately, inspired by the bacon episode of Food Network's new show <span style="font-style: italic;">The Best Thing I Ever Ate</span> which showed how versatile the flavor really can be, I thought this would be worth a try!<br /><br />1 3/4 c. flour<br />1 1/2 tsp baking powder<br />1/4 salt<br />1/3 c. vegetable oil (the recipe calls for shortening, but I never have that in the house)<br />1/2 c. sugar<br />1 egg<br />1/2 c. milk<br />3/4 c. (or so) fresh blueberries (you probably could use frozen, but it's July! Why would you?)<br />1 tsp. lemon juice<br />3 strips bacon<br /><br />Preheat oven to 400 degrees and grease muffin tins (I used canola oil spray) or put in liners. Cook bacon until crispy, drain and set aside.<br /><br />Mix flour, baking powder and salt in a large bowl. Toss blueberries with lemon juice and a sprinkle of flour to coat. In a large measuring cup or small bowl, mix milk, egg, oil, and sugar until creamed together. Add to dry ingredients until incorporated. Fold in floured blueberries. Fold in crumbled bacon. Add to muffin cups until 3/4 full or thereabouts. Bake 20-30 mins. Makes 10-15 muffins depending on your muffin tin size.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">The Verdict</span><br /><br />The actual pieces of bacon, even though I accidentally overcooked them a bit - yummy. The bacony flavor permeating the muffin itself - too subtle to turn on that mmm, bacon part of the brain, but not subtle enough to ignore. Also, I realized after they were in the oven that I didn't put in enough baking powder. Overall, I'd say this was a mixed result. The bacon is a yummy addition, but I think there must be a way to make it a more effective part of the muffin as a whole.<br /><br /><span style="font-weight: bold; font-style: italic;">And using more of my farmer's market goodies from yesterday, here's today's quick and easy lunch:</span><br /><br />1. Boil and season 1 ear of corn (you really need to eat the fresh corn within a day or two, so I feel like eating it at every meal is absolutely a valid choice!) Yum.<br /><br /><span style="font-weight: bold;">2. Quick Tomato and Olive Salad</span><br /><br />Chop up 1 tomato (any variety) and add a handful of olives. Toss with salt, dried oregano and your choice of vinegars (I used pomegranate red wine vinegar).<br /><br />3. Tear up some fresh bread into chunks to serve as a utensil for the salad, and also to dip in the leftover pesto from last night's sandwiches.<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Soundtrack</span><br /><br /></span><span>Lisa Loeb - <a href="http://www.amazon.com/Firecracker/dp/B000VZHNRM/ref=sr_1_2?ie=UTF8&s=dmusic&qid=1249088341&sr=8-2">Firecracker</a> - </span><span>I love this album. Lisa Loeb has a voice that I can sing along with easily, hanging out comfortably in my head voice without having to push or drop into a belt, or even really think about. Beyond that, her lyrics are insane, and yet the crazy words, when you sing along, start to make so much sense and resonate so much with my mind. This album is just as good to listen to, to sing to, and to enjoy as it was when it came out.</span><span style="font-weight: bold;"><br /><br /><span style="font-style: italic;">Links for You</span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span><a href="http://www.foodnetwork.com/the-best-thing-i-ever-ate/index.html">Best Thing I Ever Ate</a><br /><a href="http://www.lisaloeb.com/">Lisa Loeb</a><br /><a href="http://www.blueberry.org/health.htm">Health Benefits of Blueberries</a>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com1tag:blogger.com,1999:blog-5423755499257182501.post-24409196757606544432009-07-30T16:21:00.000-07:002009-07-30T16:39:10.250-07:00This Week at the Farmer's Market<span style="font-weight: bold;">Belmont Farmer's Market</span> - 5 pm - I like to get there earlier, but in July, it's hard to miss out when there's so much fabulousness to find! <br /><br />1 bunch basil<br />5 small multicolored heirloom tomatoes (finally tomatoes)<br />3 peaches<br />1 box raspberries<br />1 box blueberries<br />2 small summer squash<br />1 round of bread<br />4 beef patties (I got the last package!)<br />4 ears of corn<br /><br />I had planned to use the green beans I still had from the last trip, but unfortunately, they had gotten a little soft. While usually my <a href="http://www.greenbags.com/">green bags</a> keep them fresh for quite a while, I think they may have gotten put away not quite dry. So the green bean recipe will have to wait. <br /><br />So, tonight's dinner:<br /><br /><span style="font-weight: bold; font-style: italic;">Chicken Cutlet Pesto Sandwich with Fresh Corn and Kalamata Olives</span><br /><br /><span style="font-weight: bold;">Chicken Cutlet</span><br /><br />1 chicken breast (organic, though not from the farmer's market, unfortunately)<br />bread crumbs (seasoned italian, but you could use panko, or homemade, or plain)<br />parmesan cheese (or romano)<br />1 egg (mine weren't local this week - I'm still using up some from pre-farmer's market season)<br /><br />Pound chicken into 1/4 to 1/2 inch thickness. Mix bread crumbs and parmesan in a shallow dish. Whisk egg with a few tsp. water in another shallow dish. Coat chicken in egg, then breadcrumbs. Cook on medium high heat in a few tablespoons of olive oil until golden brown and cooked through.<br /><br /><span style="font-weight: bold;">Pesto</span><br /><br />1/2 large bunch of basil (you could substitute spinach, arugula, etc)<br />1 handful walnuts (you could use all pine nuts)<br />1 handful pine nuts (OR you could use all walnuts)<br />1/4 cup or so parmesan cheese (to desired texture)<br />olive oil (to desired texture)<br /><br />In a food processor, pulse basil and nuts until coarsely ground. Blend in olive oil until combined. Fold in cheese by hand to create a thick chunky paste. Leftovers can be refrigerated or frozen.<br /><br /><span style="font-weight: bold;"><br />Chicken Cutlet Sandwich</span><br /><br />Slice fresh bread into thick slices. Liberally spread one slice of bread with pesto. Slice a tomato and put two to three slices on top of pesto. Top with chicken cutlet and second slice of bread. Serve with corn on the cob cooked to your preference (I prefer 8 minutes in boiling water, and then coated with butter, salt and pepper) and kalamata or other black olives on the side.<br /><br /><span style="font-weight: bold; font-style: italic;">Soundtrack<span></span></span><br /><br />It was hot today, and I didn't sing because I was dehydrated. But the soundtrack in my head was Rent - I saw the tour Saturday night and my mental love affair with Adam Pascal has been renewed by his performance.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Links for You</span><br /><br /><a href="http://www.massfarmersmarkets.com">Mass Farmers Markets</a><br /><a href="http://www.siteforrent.com/">Rent: The Broadway Tour</a><br /><a href="http://www.adampascalmusic.com">Adam Pascal</a>deidrehttp://www.blogger.com/profile/15852264994668919602noreply@blogger.com0