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Archive for September, 2011

Roasted Beet Salad

Posted in Salad, tagged , , , , , , on September 29, 2011| 5 Comments »

I spent a fair amount of time this season talking food with friends old and new.  Along with discussing recipes and how to prepare food, we talk about what we like, and what we don’t.  Inevitably, I bring up beets– one of my favorites.  I’ve been a bit surprised to find that people either love beets or hate them.  There seems to be no middle ground.  But I have a theory here– that people only think they despise this lovely vegetable.  If you fall on the side of those who don’t appreciate these deep-crimson beauties, I have a question.  Have you ever eaten a fresh beet?  Because like all foods, an opinion based on a grocery store canned good doesn’t count.  If your experience is based on those sad, flavorless little cubes poured into a bowl, you have to give this recipe a try.  It’ll change your mind.  And if you already love beets, add this fantastic dish to your salad repetoir.

Obviously I love fresh beets.  Every time I cut into one, revealing its brilliant, deep red, I smile.  This color happens naturally!  Amazing.  Fresh beets are slightly sweet, with delicious earthy undertones.  They have a lovely crunch when eaten raw and a tender silkiness when cooked.  My favorite way to eat beets is roasted and unpeeled, baked in the oven, and then tossed with a bit of olive oil.  Of course, they shine in soups as well.  Here, I’ve used them as the centerpiece for this fantastic salad.  How’s that for versatility?

This beet salad is so simple, yet it will blow your mind.  The dark and viscous spicy sweet balsamic dressing is a standout made specifically to pair with the beets.  It’s one of the most unique dressings you’ll ever taste– very intense, explosive flavors.  The creamy cheese provides balance to the acidity of the dressing, and adds that additional layer of complexity that I think most salads need.  And the crunch from the toasted nuts is a nice textural addition.  It’s fantastic served with greens, or as a stand alone.  Enjoy!

The Recipe: Roasted Beet Salad

6 medium beets, roots and tops trimmed

Olive oil to coat

1/2 cup walnuts (or pecans), toasted

1/2 cup good quality goat or blue cheese, crumbled  ( I’ve had it with both cheeses, go for the blue)

Handful of leafy greens

Dressing:

1 cup balsamic vinegar, reduced to 1/3 cup

1/2 teaspoon red pepper flakes

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon cayenne

Preheat oven to 425°F.  Toss beets in olive oil to coat.  Line a rimmed baking sheet with aluminum foil.  Place beets on baking sheet and roast until tender, about 35-45 minutes.  Let cool.

Combine ingredients for dressing together.  Set aside.  Toast nuts by placing in a small skillet over medium heat, stirring frequently.  When nuts become fragrant, remove from heat, about 4-5 minutes.

When beets are cool, peel and cut into wedges.  Place on top of a bed of greens.  Sprinkle with cheese and toasted nuts.  Drizzle the dressing over the top.  Enjoy!

Source:  Adapted from Nosh Restaurant via The Minnesota Homegrown Cookbook

Thanks for stopping by today!  Have a great weekend.

Laurie

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Tomato Jam

Posted in Savory, tagged , , , , on September 26, 2011| 12 Comments »

You are looking at my latest addiction– tomato jam.  You read correctly, it’s  jam made from tomatoes.  I’ve been eating this heavenly spread on everything lately.  Now you may not have heard of tomato jam, but in food circles it seems as though everyone is talking about it.  The recipe is simple and easily adaptable into both sweet and savory versions.  To me, it’s perfection in a jar.

So how simple is it?  Just chop up the tomatoes, add a few spices, and plop everything in a kettle.  Stir.  Wait an hour, or so for it to thicken. Done.  Depending on what you add, you can make it as sweet or savory as you like.  I’ve been using both versions… a lot.  The sweet jam pairs beautifully with crusty bread and a rich cheese, like a nice white cheddar or goat cheese.  Or how about serving it on top of a beautiful round of brie, with cocktails?  The savory jam is a perfect match for eggs, bacon, or braised meat sandwiches.  And that’s just the start.  Once you taste this topping– like me, you’ll spread it on everything.

Like any other jam, you’ll want to refrigerate this one (it should be used within 2 weeks).  You can also ‘can’ the jam for later by following basic canning instructions.  That way you’ll have it available throughout the winter.  It’s a good idea to double or triple (or more) the batch if you’re going to go through the work of canning it.  It’ll need 20 minutes in a hot water bath.  I’ll certainly be canning several jars, because for the past few weeks I’ve been starting my day off with an egg and tomato jam breakfast sandwich.  And I don’t want this new-found favorite to end anytime soon.  It’s so quick and easy.  Try it, you’ll be happy you did!

The Recipes: Tomato Jam: Two Ways

Somewhat  Sweet Version:

(Makes a bit more than 1 pint)

2 pounds tomatoes, chopped  (Roma are best,  though I used regular)

3/4 cup brown sugar

1/8 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon ground cumin

2 tablespoons lime juice  (may substitute lemon)

1 serrano pepper, minced (or any hot pepper of choice)

1 tablespoon ginger, minced

Combine all ingredients into a large, heavy- bottomed sauce pan.  Bring to a boil.  Reduce heat and simmer, uncovered.  Make sure to stir often.  Cook for roughly 1 hour, or until it reaches your desired consistency for jam.  Remove from heat and let cool.  Place in a jar and refrigerate.

Source:  Adapted from Mark Bittman via The New York Times

Smokey, Savory Version:

(Makes 1 pint)

1 pound tomatoes , chopped

1/3 cup granulated sugar

1 teaspoon ground cumin

2 teaspoons smoked paprika

pinch of kosher salt

2 tablespoons lime juice

1 serrano pepper, minced (or any hot pepper you prefer)

Combine ingredients into a medium, heavy -bottomed sauce pan.  Bring to a boil.  Reduce heat to simmer and cook uncovered, stirring frequently.  Cook for roughly 45 minutes, or until the mixture has reached your desired jam consistency.   Remove from heat, cool, and refrigerate.

Source:  Adapted from Molly Hermann from Tastebud Tart Catering via Fresh Tart @ Minnesota Monthly Magazine

I hope you enjoy both versions of tomato jam.  Have a wonderful day and thanks for stopping by.

Laurie

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Chocolate Zucchini Cake

Posted in Dessert, tagged , , , , on September 22, 2011| 9 Comments »

This is the cake that conjures up childhood memories every time I make it.  The original recipe is nestled in one of those tattered  ‘Hometown Cookbooks’ that was a staple for those of us who grew up in the rural Midwest.   My Mom made this cake while I was growing up, as did half the residents in my tiny town.  But my specific memory of this cake takes me to the farm of my childhood best friend several miles down a gravel road east of Regent.  Most everytime I shared a meal with Allison at her family home, her mother would make chocolate zucchini cake.  I loved it.

While I loved the recipe as written, I’ve made several changes that add more wholesome ingredients like whole grains, reduce the sugar, and intensify the chocolate flavor.  I tested the changes on my Dad (also a chocolate fanatic), who thought it was perfect.  My Mom, on the other hand, thought it may be too chocolate-y.  I took this as a good sign since there’s no such thing as too much chocolate, and she’s not crazy about it like my Dad and me.   This is a delightful, versitile everyday cake.  It’s well- suited for coffee, ice cream, a cold glass of milk, and friends. It’s very moist due to the zucchini, has nice texture because of the nuts, and the rich chocolate  flavor is impressive.  It’s a comfort dessert, or maybe that’s just me, thinking about my hometown.

Speaking of my hometown, I figure this is as good a place as any to give you a glimpse at western North Dakota.  On our recent trip over Labor Day, Radd and I took the kids down some of the old country backroads– including the short-cut between my hometown of Regent and Radd’s hometown of Bowman, 60 miles away.  We drove that road (below) nearly every weekend to see each other 20 years ago.  While it wasn’t that impressive to our two and four year olds, it sure brought on the nostalgia.  Enjoy the pictures– and the cake!

The Recipe: Chocolate Zucchini Cake

1/2 cup butter

1/2 cup extra-virgin olive oil (canola or vegetable oil can also be used)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs, at room temperature

1/2 cup milk (2%)

1 1/4 cup all-purpose flour ( I prefer King Arthur or Bob’s Red Mill Flours)

1 cup white whole wheat flour (substitute all-purpose, if you don’t have this)

1/2 cup Dutch-process cocoa, plus more to coat pan

1 teaspoon espresso powder

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups coarsely grated zucchini (about 1 large)

1 cup chopped walnuts, toasted

1 cup chocolate chips (Ghirardelli 60% cacao are my favorite)

Preheat oven to 350°F.  Generously butter a 9 x 13 -inch cake pan, then sprinkle with cocoa powder.  Tap off any excess.  In a small skillet toast the walnuts over medium heat, until they become fragrant, about 4-5 minutes.  Making sure to stir them during that time.

In a medium-sized bowl, sift together the flours, cocoa powder, salt, baking soda, and espresso powder, set aside.  In a liquid measuring cup mix the milk and vanilla together, set aside.

 In a stand mixer fitted with a paddle attachment, cream the butter, oil, and sugars until light and fluffy, about 5-6 minutes.  Add the eggs one at a time and beat well.  Alternate adding the flour mixture and the milk mixture.  Starting  and ending with the flour.  Be sure to scrape the bowl down when necessary and make sure not to over-mix the batter.

Remove paddle attachment and gently fold the zucchini into the batter with a rubber spatula.  Pour into the cake pan and spread flat.  Top with toasted walnuts and chocolate chips.  Bake for about 35-45 minutes.  A cake tester should come out with a few dry crumbs clinging to it.  This cake keeps extremely well.  I think it’s almost better served the day after it is made.  Make sure to enjoy it with a big scoop of vanilla ice cream.

Source:  Inspired by recipes in cookbooks from my hometown of Regent, North Dakota.

Thanks for stopping by today — hope you all have a lovely weekend!
Laurie

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Homemade Tomato Ketchup

Posted in Savory, tagged , , , , on September 20, 2011| 6 Comments »

So Summer is obviously on its way out.  I hope you had a chance to get out and enjoy the last several weeks of warm weather.  Me?  I’ve been trying to cram as many activities in as possible.  We traveled a bit (back home to western North Dakota, again), went to the lakes several times, and did our best to eat the local parlors out of ice cream.  And, my little boy started pre-school (deep breathe…).   I confess, I was not particularly looking forward to this.  But I survived.  He survived.  I’m happy to see him grow and experience new things, yet sad to watch time slip through my fingers.   And I know this is just the first of many partings.  Cherish every day.

With Fall rushing in, I raced to the Farmers’ Market to snatch up as many tomatoes as I could.  I’ve spent the week canning whole tomatoes, salsa, sauce, and tomato jam (more on this unbelievable find soon).  Then there’s this fantastic use: homemade tomato ketchup.  If you have an abundance of tomatoes from your garden, or you can get to the local markets to buy a bushel or two, you’ve got to give this a try.  I made it for the first time this year, and am kicking myself for not having done so sooner.

First though, you need to know this tastes NOTHING like the mass-market store brands you’re used to.  Full disclosure:  I like Organic Heinz.  I even like regular Heinz.  They’re pretty good, and they have basically defined the flavor of ‘ketchup’ for everybody (sorry Hunt’s).  I’d describe this as a thick, red, salty-sweet vinegar concoction.  Simply put, there isn’t much complexity — no herbs, little actual tomato flavor.  This homemade ketchup is very different.  At first I had a difficult time wrapping my brain around it– I was wired to expect ‘ketchup’, and by that I mean Heinz.  But this homemade version has fennel, ginger, garlic, basil, and tomatoes– lots of tomatoes.   The layers of flavor are amazing– not just salt/sweet/vinegar.  They’re fresh, interesting, and work together so well.  Yes, it tops a burger nicely, but it really shines on a roast beef sandwich or with those homemade fries.  And don’t forget to pair it with my homemade mustard recipes.  Give them both a try.

The Recipe:  Homemade Tomato Ketchup

(Makes about 1 pint)

1 large red onion, peeled and chopped

1/2 bulb of fennel, trimmed and chopped

1 stick of celery, chopped

1-2 tablespoons extra-virgin olive oil

1 tablespoon fresh ginger, peeled and grated

3 cloves garlic, chopped

1/2 fresh red chili, seeded and chopped

a bunch of fresh basil, leaves picked, and stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

1 pound  cherry or plum tomatoes, halved,  plus 1 pound canned plum tomatoes, chopped  OR  2 pounds yellow,  orange, or green tomatoes, chopped

3/4 cup plus 2 tablespoons red wine vinegar

1/4 cup brown sugar  (Note: the next time I make this, I’m going to use a bit less.  I would suggest decreasing by 1-2 tablespoons.  Taste and adjust, though remember — the flavors really  take time to develop in this particular recipe.)

Put all of the vegetables into a large, heavy bottomed, saucepan with the olive oil, ginger, chili pepper, basil stalks, coriander seeds and cloves.  Season with a pinch of salt and cracked black pepper.

Cook gently over a low heat for 10-15 minutes.  Stirring frequently.  Add the canned tomatoes and 1 1/2 cups of cold water.  Bring to a boil and simmer gently until the sauce reduces by half.

Add the basil leaves, and blend with an immersion blender or food processor.  Push it through a sieve to make it smooth.  Put the sauce into a clean pan and add the vinegar and the sugar.  Place the sauce on a medium-low heat and simmer until it reduces and thickens to  your desired consistency.  Correct the seasonings at this point.

Spoon into sterilized bottles or jars, then seal tightly and place in a cool dark place or the refrigerator.  It should keep for about 6 months.  Enjoy!

Source:  Adapted from Jamie Oliver’s Jamie At Home cookbook

Thanks so much for stopping by!  Take Care.

Laurie

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