Nutty Indian Popcorn

Nutty Indian Popcorn

Happy New Year!  With a new year I find myself dreaming of the future and remembering all the blessings and memories we share with family and friends.  I sure do miss my Minnesota friends.  They are so dear to us and are never far from my thoughts.  Our friends Brent and Tammy are in in MN and they are both really good cooks.  Many of the memories we share, were shared while enjoying delightful foods with a bounty of special friends.  Years ago Brent made us Indian Popcorn.  He always has some fancy trick up his sleeve and we all just ooohh and ahhh and enjoy the love he puts into every morsel he creates for us.  This one is no different, it has a sweet and savory component to it, and the stick of butter doesn't hurt either, (insert evil laugh.)  It is so good you will want to make this for your Super Bowl Party.  Go Pack Go

Brent's Indian Popcorn

Ingredients:

• 1/2 cup popcorn, popped
• 1 cup Cashews
• 1 cup Peanuts
• 2/3 cup Almonds
• 1/2 cup Butter
• 2 teaspoons Worcestershire sauce
• 2 cloves Garlic, minced
• 2 teaspoons Curry Powder
• 1/2 teaspoon Chili Powder
• 2/3 cup Golden Raisins

Directions:

• Melt butter and saute garlic 3 minutes
• Add Worcestershire Sauce, Curry and Chili powder to butter garlic mixture and stir
• Add Nuts and saute 5 minutes
• Add Raisins and stir
• Toss butter and nut mixture with popped popcorn and serve
• It is worth noting that I am a Penzey's gal, it runs in my family, we even discussed it during Christmas dinner.  We're a gang that likes to cook with great ingredients.
• Have napkins handy

Ducky Packages

When I worked at the Atrium, the Garde Manger (french pronunciation sounds like "garmage" rhymes with Auge) Chef's name was Hang. Hang was the best Garde Manger Chef I have ever met. A true Garde Manger has it all, including the ability to present beautiful plates and platters on an artistically arranged buffet accented with fruit, vegetable, tallow and ice carvings. I marveled at her creations and she giggled in delight when she saw the joy that erupted when she shared her samples with us. She and her team would make hundreds of these for all sorts of catered festivities. She always made it looks so easy. Knowing how much I loved Duck Packages, Hang explained to me how to make these at home. I miss Hang and I often wonder if she is still at IMS sharing her love of food with the masses.

Duck, onion, lingonberry mixture

Duck Packages


Ingredients:

• 4 pieces of duck breasts (approximately 1 pound)
• 1/3-1/2 Cup lingonberries (4 ounces)
• 1/3 cup chopped onions
• 3/4 pound butter, melted (you may not use it all)
• 1/2 package phyllo dough

Directions:

• To prepare duck: Rinse duck in cold water, pat dry. Score skin with sharp knife. Cook duck breasts by pan searing, skin side down. This will render the fat in the duck and crisp up the skin. You won't use the skin in this recipe. I reserve it for other uses aka....the cooks cuts. The crispy skin is great crumbled in a salad...crunchy unctuousness. My goal is to get the crispiest skin, but to not overcook the duck. Duck can be served (preferred) medium rare, so don't worry if you "under cook" it a bit. The duck will also cook more later when you bake the little guys. Quack quack.
• Once duck is cooked allow, to cool, remove skin and finely chop
• Saute finely chopped onions in 2 tablespoons butter
• Combine chopped duck, sauteed onions and lingonberries
• Layer 4 layers of phyllo, 1 at a time, brushing butter on top of each layer before adding the next layer
• Cut buttered phyllo into 6 - 8 squares
• Add 1 heaping tablespoon of duck mixture on top of each phyllo square
• Gather corners of each square and pinch to form a package
• Bake duck packages for 25 minutes in 350 oven until golden and crisp
• Serve warm, hot, room temp or cold...have it your way
• These freeze amazingly well

Chocolate Mint Cookies

Chocolate Mint Cookies

Erick and I had the opportunity to go home to MN for Christmas.  It is always great to see family, even if it is a quick trip.  Trips home often entail a stop at the Klosters.  Lady Di has made cookies for years.  She is always sure to have something to please everyone.  This year she shared a plate of cookies AND her recipe for Chocolate Mint Cookies.  Lady Di was given the recipe by one of her church friends, Mary Nystuen.  Diane has told me heartwarming stories about Mrs. Nystuen, including that the Nystuens were the first family to invite Klosters over when they moved to Northfield.  This year for Christmas, Lady Di gave me Mary Nystuen's self published cookbook.  I am savoring every page...and a fresh batch of her cookies.  These cookies taste like the Thin Mint Girl Scout cookies....but even better than that, they remind me of how good Lady Di is to us.  I suppose you already guessed that Lady Di was the first person to invite me over when we moved to the neighborhood (circa Jill Jolly's B-day party in 1974.)  Pure love.

Chocolate Mint Cookies

Ingredients:

• 3/4 cup butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 cups chocolate chips
• 2 eggs
• 2 1/2 cup flour
• 1 1/2 teaspoons baking soda
• 2 6 ounce packages of Andes Candies

Directions:

• Bake 350 for 8-10 minutes
• Melt butter and while still hot, stir in chocolate chips until chips are half melted
• Add and stir in both the brown and white sugar
• Beat eggs in one at a time
• Mix in flour and soda
• Use small scoop or teaspoon and drop into balls onto cookie sheet
• Bake 8-10 minutes
• Remove from oven and place a half of a Andes Candy on top
• Allow candy to melt 2-3 minutes and spread melted candy on top of cookie

Wild Rice Soup with Ham

Wild rice soup with ham

Wow, can you believe it?  I am back!  Is anyone still out there?  I inadvertently let my domain expire and it took me a bit of time to figure out how to get it back.  I have been cooking and will post new recipes as I soon as I can.  I have got some good ones to share...stay tuned for Risotto with pancetta, roasted squash and sage.  In the meantime here is a good use for your holiday left overs.

Byerly's and Lunds is my very favorite Grocery Store, I often joke that they are reason enough to move back home to the Twin Cities.  At Byerly's they make a mean Wild Rice Soup with Ham, they say it is their #1 most popular recipe and I know why.  So will you after you taste this.  So next time you have left over ham, surprise everyone with a rocking meal, they won't even know it is leftovers.  I actually use all of my left over ham and make a big batch and freeze it for a quick meal later.

My Mom taught me how to make the best bone in ham..

Wild Rice Soup with Ham adapted from Byerly's and Lunds



Ingredients:

• 6 Tablespoons Butter
• 1 Tablespoon minced onion
• 1/2 Cup flour
• 3 cups chicken broth or Liquid Gold
• 2 Cups Cooked Minnesota Wild Rice
• 1/3 Cup Diced Ham
• 1/2 Cup Shredded Carrots
• 1/2 Teaspoon Salt
• 1 Cup Half and Half
• 2 Tablespoons Sherry (optional)
• 3 Tablespoons Chopped Slivered Almonds (optional)
• 2 Tablespoons Chopped Fresh Parsley
• 2 Tablespoons Chopped Fresh Chives

Directions:

• In large saucepan, melt margarine; saute onion until tender. 
• Blend in flour; gradually add broth. 
• Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. 
• Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. 
• Blend in half and half and sherry; heat to serving temperature.
• Toast almonds, stir in soup or serve as garnish
• Garnish with snipped parsley or chives.

This soup reminds me of home.  When ever I want to feel my Minnesota roots, I cook up a batch of this timeless classic.  Enjoy!

Peach Butter lovliness

Peach Butter

Oh how I long for the August farmers market and the fresh peaches.  When the bounty is ripe, juicy, and succulent I venture into Peach Butterdom.  After being inspired by a Smitten Kitchen recipe for Peach Butter I knew which direction to take this obsession with peaches.   Deb's Smitten Kitchen rocks it in the kitchen and I am often inspired by her creations.  I followed her recipe, however it seemed it took hours for mine to get to the right thickness.  My good friend Dena was here on this day.  She was good moral support, encouraging me not to take it off too soon.  I get a little inpatient.  Grin.  I will be enjoying the fruits of this labor in the cold winter months.  It will remind me how much I long for summer and how grateful I am to be reminded of the sweet, sunny summer.  Slather it on your toast, french toast or if you are like me...grab a spoon.  Life's short, have fun.

Peach Butter

Ingredients:

• 4 pounds peaches
• 1 cup water
• 2 cups sugar
• Juice of one lemon

Directions:

Beauty

• If you don't have a food mill: Cut a small x  in the bottom of each peach (this will make it easier to remove the skin). Put peaches in a  pot of boiling water for 30 seconds, and then into a bowl of cold water for a bit (minute or two or three). The peels should slide right off. If you have a food mill you won't have to peel the peaches and can skip this step, yeah for the food mill!!!
• Remove pits and quarter peaches. Put peaches water in a heavy pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes. Stir occasionally. Smell your kitchen and absorb this loveliness with all of your senses.
• If you have a food mill, run them through it to puree them and remove the skins. If you don’t have a food mill puree them in a food processor or blender.
• Return the peaches to the pot, add the sugar and lemon juice and bring the mixture to a gentle boil, cooking them at this level for 2 hours (if you can get it thick in less time than that, without scorching it...more power to you.)
• It is done when it is thick enough to hold its shape on a spoon but you can make it as thick or thin as you want.



Fresh Peaches

• To can your peach butter: sterilize your jars, either by boiling them in a large, deep pot of water (which should cover the jars completely) for 10 minutes or washing them really good, then put the jars only in a 200 degree oven for 20 minutes. Pour the piping hot peach butter into the hot jars but be sure to leave a little room at the top of the jar. Clean up edges and wipe the rims clean with a dry towel and cover jars with lids. Submerge the jars in a large,  pot of boiling water for 10 minutes. Let cool completely on towels.

Getting ready to dip an apple wednge in my first batch...

Sweet Corn

Farmers Market Sweet Corn

Klosters have spent August freezing sweet corn for as long as I can remember.  This labor of corn shucking love is a long standing tradition.  Honestly, there is nothing like fresh home grown corn.  Freezing a bunch for a mid-winter pick me up is brilliant! This year I shucked (ahhh...actually Erick did the shucking), cooked, cut, bagged and froze 7 dozen cobs of corn.  I will spend my winter in a corn heaven...spoken like a sick mid western gal.  If you do this you will be so happy that you did, trust me.

Fresh, Frozen, Sweet Corn

This will brighten anyones February

Ingredients:

• Farmers Market Fresh Corn
• Boiling water
• Ice Water

Directions:

• Boil water
• Add corn and cook 3 minutes
• Remove corn from water
• Drop in ice water for 3 minutes (this helps retain the beautiful color and texture)
• Drain from ice water and set aside
• Cut corn from cob, make sure you don't cut into the cob, the fibery stuff is a no go.
• Scrape Cob with back of blade to get all the milky sweet goodness
• Portion in small zip lock bags, squeeze air out of bag and freeze
• Enjoy through the winter

Garlicky Hummus

Garlicky Hummus

Today Dena and Elizabeth joined me for lunch.  It was a special treat.  I was excited to see and spend time with them during the week, especially since I am usually working non-stop during the week. Hummus can be so satisfying and it only takes 20 minutes or less to prepare.  I must admit, having warmed Pita bread is the secret to putting this over the top.  I prefer to heat my pita on a skillet on the range.  This Hummus is nice and garlicky.  If you have an aversion to garlic you can reduce or omit the garlic.  Serve this Hummus with some feta cheese, Kalamata olives, Greek salad and warmed pita and you have a hearty and satisfying meal. 

Hummus pureed in food processor

Garlicky Hummus

Ingredients:

• 4 garlic cloves (use 2 cloves if you like a more subtle garlic flavor)
• 2 cups canned chickpeas, drained, liquid reserved
• 1 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 1 tablespoons water or liquid from the chickpeas
• 1 tablespoon olive oil
• 8 dashes hot sauce

Directions:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
• Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
• Taste, for seasoning, and serve chilled or at room temperature with warmed pita and Greek salad.

Hummus with Greek Salad, Feta, Kalamata Olives, and Pita

Greek Salad



Greek Salad


Greek Salad reminds me of my friend Tammy.  She taught me how to enjoy and make a Greek Salad.  Over the years, she and I have enjoyed many variations of this treat.  It is fresh, crunchy and has a hint of salt from both the feta and the Kalamata Olives.  This would be good with a piece of grilled chicken.  I like to serve it with warm pita bread.  Go crazy! 

Greek Salad

Ingredients:

• 1 pound tomatoes, cored, seeded and chopped
• 1 English cucumber, peeled, de-seeded and chopped
• 1 tablespoon red onion, finely chopped
• 1/2 teaspoon Greek seasoning (Penzeys)
• 1/8 teaspoon fresh oregano, chopped
• 3 tablespoons olive oil
• 1 tablespoons red wine vinegar
• 1/2 cup Kalamata Olives
• 1/2 cup feta cheese (topped as garnish)

Directions:

• Prep and chop tomatoes, cucumber and onions
• Mix tomatoes, cucumber, onions with oil, vinegar, seasoning, herbs, olive oil, vinegar and olives
• Allow flavors to marry in fridge for a couple hours (or serve immediately)
• Top salad with fresh crumbled feta cheese

Greek Salad with all the fixings

Beet Salad with Minneola's

Beet Salad with Minneola's

I love fresh beets.  I recently picked up a few at the farmers market.  I love the fresh taste of combining beets with fresh orange flavor.  I prefer Minneola's which are like a large juicy tangerine.  I also think the raspberry vinegar is a perfect compliment to the beets and minneola's.  This Beet Salad with Minneola is just so juicy, flavorful, and delightful.  I know you will love it. 

Beet Salad with Minneola's

Ingredients:

• 4 beets, roasted, peeled, chopped and cooled
• 1 Minneola (or orange or tangerine), peeled and chopped
• Juice of 1 Minneola (or orange or tangerine), about 1/2-3/4 cup of juice
• 1 tablespoon finely chopped red onion
• 1 tablespoon Olive Oil
• 1 1/2 teaspoon Raspberry Vinegar
• 1/4 Teaspoon Salt
• 1/4 teaspoon Minneola (orange) zest (optional)

Directions:

• Wash beets and prick with fork.  Roast in 350 oven for 1 hour or until fork tender.  Cool, peel and chop
• Peel Minneola and chop
• Juice Minneola
• Combine beets, minneola, minneola juice, onion, olive oil, raspberry vinegar and salt
• Let flavors marry and rest in fridge a couple hours
• Serve and enjoy!

Beet Salad with Minneola's

Green Chile Pesto

Green Chile Pesto

Years ago my friend Genevieve taught me how to make Green Chile Pesto.  This is adapted from her recipe.  It has the perfect amount of spice and is a great twist on the normal basil pesto.  I found most of the ingredients at my favorite farmers market.  I also like to freeze small containers of this pesto so that I can enjoy these hints of the farmers market throughout the year. 


Roasted Poblano Peppers



Green Chile Pesto

Ingredients:

• 1 Jalapeno, roasted, skinned, seeded and chopped
• 1 clove garlic
• 2 cups grated Parmesan
• 1 1/2 cups green Chile (used canned or roast your own), I used 5-6 fresh P0blano Chile's, roasted and seeded. 
• 1 cup pecans, chopped and toasted
• 2 cups cilantro leaves lightly packed and minced
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 cup fresh lemon juice

Directions:

• Roast peppers (I used 6 poblano peppers) and jalapenos under broiler until charred and turn until all sides are charred.  Once charred, put in bowl and cover with plastic wrap.  Put covered in fridge for 15-30 minutes.  After cooled and steamed peel off skin and de-seed peppers.  Then chop peppers and set aside
• Grate Parmesan in food processor
• Toast pecans in oven
• Juice 2-3 lemons
• In a food processor combine, chopped peppers, jalapeno, garlic, Parmesan, pecans, cilantro, olive oil, salt and lemon juice. 
• Process until mixture is smooth
• Freeze in 1/2 cup containers
• Toss green Chile pesto with your favorite pasta sauce, add grilled shrimp or chicken if desired.

Pasta tossed with Green Chile Pesto

Susan's Italian Wedding Soup

Italian Wedding Soup

Our friend Susan is an amazing cook. She is so sweet, she even shares her recipes with me.  She gave me her Italian Wedding Soup recipe and I have adapted it slightly.  This is so good and I am forever grateful to Susan for her generous spirit, warm heart and understanding soul.  I made this soup and I had it for dinner nearly every night until it was gone.  It was easy to make and comes together very quickly.  I keep meatballs on hand in the freezer and that helps make this a quick go to meal.

Italian Wedding Soup (adapted from Susan and Homemade in Half the Time)

Ingredients:

• 2 tablespoons butter
• 3/4 finely chopped onion
• 8 cups chicken broth (use homemade broth or if you use Bouillon, use only the Better than Bouillon , brand, use low sodium if you are sensitive to salt)

• 1 teaspoon fresh ground pepper
• 1  1/2 cups or 12 ounces cocktail size Italian flavored cooked meatballs each cut in half 
• 1/2 box cooked pasta
• 2 cups baby spinach (1 1/2 cups shredded, 1/2 cup finely diced)
• Parmesan Cheese (for garnish)
• Parmesan Cheese rind

Directions:

• In a large pot combine the butter and onion over medium heat for two to three minutes until translucent.
• Add the reconstituted Better than Bouillon broth and pepper then bring to a boil.
• Add a left over piece of Parmesan cheese rind and allow to dissolve into soup
• Cook for about 5 minutes and add meatballs (if you are adding them frozen return the soup to a boil before adding your pasta).
• Add pasta and gently cook for 3 minutes.  You can use cheese stuffed pasta or simple bow tie.
• Add spinach and reduce the heat to low. Let it sit on low for another 5 minutes or so.
• Make sure your stir it very gently. You don't need to add any salt because of the bouillon.
• You can add more spinach, pasta, or even meatballs depending on what you like, but I think this is a nice combination. 
• Serve with a real crunchy french bread and cold REAL butter.

Italian Wedding Soup topped with Parmesan

Lime Blackberry Meringue Pie

Lime Blackberry Meringue Pie

Dena and her daughter Elizabeth just moved back to the Midwest and I am so excited they live in Wisconsin now.  Recently Elizabeth went to Beijing and Seoul.   After her trip we had a welcome home party for her.  During the party Elizabeth shared some of her special Jasmine tea and we had our own tea ceremony.  Before every sip we announced our blessings, wishes and dreams to toast the wonder that the future has to offer each of us.  Elizabeth also shared with us the highlights of her trip including learning how to write and paint words in Chinese.  Some of Elizabeth's favorite foods include Steaks and citrus desserts.  In honor of Elizabeth we cooked up all of her favorites.  For dessert I made this Lime Blackberry Meringue Pie, inspired by this months issue of Bon Appetit.  Since Elizabeth has a dairy allergy I adapted the original recipe and used a dairy free light margarine.  It was amazingly delicious.  Elizabeth told her Mom that she loved it, and that made my heart sing. 

I love the tart sweetness of citrus curd.  It is refreshing in a pie, tart or as a layer in a cake. 

Lime Curd

Ingredients:

• 1 1/2 Cup Fresh Lime Juice strained (about 12 limes)
• 1 Cup or 2 sticks butter (I used a dairy free light margarine due to a special guest with an allergy)
• 2 Tablespoons Lime Zest
• 6 Egg Yolks
• 4 Eggs
• 1 3/4 Cup Sugar

Directions:

• Stir lime juice, butter and lemon zest in large saucepan over medium heat until butter melts
• In a separate bowl, whisk egg yokes, eggs and sugar until well blended
• Gradually whisk in hot lime mixture
• Return mixture to same saucepan and whisk over medium heat until thick and smooth (15 minutes until reaches 175 degrees).  Do not boil. 
• Strain curd with fine mesh strainer to remove zest so that you have a very smooth curd 
• Transfer to bowl, cover surface with plastic wrap, to prevent curd from forming a skin. 
• Refrigerate several hours or overnight

Blackberry Sauce

This Blackberry sauce has made a few appearances on this blog, that is a true testament to the versatility and deliciousness that this sauce brings to any dish.

Blackberry Sauce

Ingredients:

• 1 1/8 Cup or 12 ounces of seedless Blackberry Jam
• 1/4 Cup Creme de Cassis or Pomegranate Juice
• 4 1/2 Cups Fresh Blackberries

Directions:

• Whisk jam in saucepan over medium low heat until melted and smooth
• Whisk in Cassis or Pomegranate Juice
• Transfer to large bowl
• Add berries and toss to coat
• Chill until cold, 2-8 hours

Meringue

Meringue is so yummy and I enjoy the light sweet creamy texture it offers.  I remember the first time I had meringue.  My Godmother, Heidi, brought me to her Grandpa Doyles farm when I was a little girl.  Heidi's grandparents were known for their Lemon Meringue pie and I can understand why....35+years later I still remember that hot summer day, sitting in their farmhouse south of Farmington and enjoying both the best pie ever and the company of my lovely Godmother and her grandparents. 



Meringue

Ingredients:

• 3 large egg whites, room temperature
• 1 cup sugar
• 2 tablespoons corn syrup
• 1/8 teaspoon kosher salt

Directions:

• If toasting meringue in oven, preheat oven to 450°.  I used a kitchen torch.
• Beat whites in mixer until soft peaks form. Set aside.
• Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes. Remove pan from heat.
• Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.
• Slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy.
• Continue beating until cool, about 4 minutes.



Baked Pie Crust (dairy free)

My Aunt Judy once taught me that vinegar helps to make a pie crust light and flaky.  Trusting her tip, I never forgot it.  It only takes a bit of vinegar, you won't taste it, but when someone tells you how flaky the crust is you'll know the secret is the vinegar...not the butter as some might claim.

Pie Crust (Dairy Free)

Ingredients:

• 2 cups flour
• 1 teaspoon kosher salt
• 1 cup vegetable shortening
• 1/2 cup ice water
• 1 1/2 teaspoon white vinegar

Directions:

• Combine flour and salt in bowl
• Cut in chilled shortening into flour and salt mixture until coarse crumbs form, don't over mix
• Stir in ice water (ice removed) and vinegar and mix until it forms a ball, dough will be sticky
• Wrap dough in plastic wrap and pat into flat circle and chill 4 hours or overnight
• Roll out dough on floured surface
• Line pie plate with pie crust and prick with a fork
• Chill pie crust in freezer or fridge for 1 hour
• Line pie crust with foil and fill with ceramic pie weights or dried beans
• Bake crust for 20 minutes in 350 oven, remove foil and pie weights and  bake another 12-17 minutes until crust is golden brown.
• Cool crust

To assemble pie

• Spoon curd over crust
• Spoon Blackberry's over curd
• Spoon Meringue over curd and blackberry, allowing curd and blackberries to peak around the edge
• Toast Meringue
• Enjoy

Tea Ceremony