Wednesday, October 31, 2012

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Sunday, October 28, 2012

recent record buys

Cause Co-Motion! - Because Because Because EP
Crystal Stilts - Self-Titled EP
Dear Nora - We'll Have a Time LP
Brilliant Colors - 7"
Sea Lions - Let's Groove 7"


Also: Sea Lions swag (poster, postcard, and Yay! Records pin) + doggy

Thursday, October 25, 2012

leftovers (still)

pea & potato cakes

I love to make these pancakes when I have leftover mashed potatoes. They're not pretty, but they're always delicious. I have made this several times, and not yet gotten them quite right. Take the advice in the note at the bottom: adjust the recipe as needed to make the consistency sticky and somewhat thick. If the mixture is too wet and runny, the cakes will fall apart. But don't be afraid! They're quick and worth the effort.


Pea & Potato Cakes

3/4 c fresh or frozen peas
4 tbsp olive oil
1 large onion, thinly sliced (or 2-4 green onions, sliced)
2 garlic cloves, minced
2 cups cooked mashed potatoes
1 cup cheddar cheese (about 4 oz)
2 tbsp unbleached all-purpose flour
1/2 tsp sald
1/4 tsp black pepper

In a small saucepan, bring 1 inch of water to a boil over high hear. Add peas and blanch for 2 minutes. Drain, put in a medium bowl, and cool slightly. (If using frozen peas, just set out to thaw.)

Wipe the saucepan clean and heat 1 tbsp of the olive oil over medium heat. Add the onion and cook 4 minutes, or until soft. Add the garlic and cook for 2 minutes. Place in a large bowl and cool slightly.

Add the peas, potatoes, cheese, flour, salt, and pepper to the bowl. Stir until well-blended. Shape into 8 round cakes.

Heat 1 1/2 tbsp of the remaining olive oil in the same skillet over medium heat. Add 4 cakes and cook for 8 minutes (I let them cook as long as it takes to get a good sear on the one side. They stay together better that way.) Transfer the cakes to a plate to keep warm and repeat with the remaining 4 cakes. Serve with mesclun salad.

Note: If your leftovers are made with butter or milk, omit the cheese and add a little more flour to bind them. Always test a small cake first for consistency.

from Simply Organic by Jesse Ziff Cool

Saturday, October 20, 2012

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Just another WordPress site Kate Spade New York Womens Penny Wedge Sandal,Black,8 M US News Home St. Louis Review The St. Louis Review is the news publication of the Roman Catholic ...

Wednesday, October 17, 2012

more leftovers

turkey blt soup

I used up some of our bountiful turkey supply and some leftover potatoes to make this tasty soup. Enjoy!

olive oil for drizzling
6 slices bacon, chopped into 1/2-inch pieces
3 small celery ribs finely chopped
2 small to medium carrots, chopped
1 bay leaf
salt & pepper
3 medium starchy potatoes
2 quarts chicken stock
1 14-oz. can diced tomatoes or 1 pt. grape tomatoes, halved
handful flat-leaf parsley, chopped
1-2 cups shredded turkey (optional)

Heat a medium soup pot or deep-sided skillet over medium heat. To the hot pan add a drizzle of olive oil and the bacon. Cook the bacon until brown and reserve. Drain off all but 2 tbsp. of the remaining fat and add the chopped celery and carrots. Cut the leeks lengthwise and then into 1/2-inch half moons. Place the sliced in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3-4 minutes, slice the potatoes.

Cut each potato into thirds crosswise. Stand each third upright and slice it thinly. The pieces will look like raw potato chips.

Add stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes, tomatoes, and turkey (if using). Cook for 8-10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir adjust the seasonings.

adapted from Rachel Ray's Express Lane Meals

Wednesday, October 10, 2012

greens overload--conquered!

Our CSA has been pretty much straight greens for the first two weeks.  Spinach, kale, arugula, bok choy, mustard greens.  Although I could freeze the spinach and possibly some of the other greens, I've decided to take on the challenge of working through bag upon bag of leafy greens.  

spicy greens and soba noodles

Have you ever had the experience where you look at a beautiful seasonal cookbook in late winter and salivate over the early spring recipes?  Then you realize you're in the upper Midwest and those spring ingredients won't be available locally until June, or late May if you're lucky.  I'm trying not to whine about other parts of the country being way ahead of our growing season.  Instead I'm pulling out my spring recipes and enjoying the first crops of the Wisconsin summer.

heat sources utilized

I've been taking some liberties with my recipes since I have had spring garlic and onions readily available.  In addition to a couple of cloves of garlic, I added my last spring garlic stalk and tripled the green onion input.  I was also pretty liberal with the ginger.  And I opted to use some teeny tiny serrano peppers from the farmer's market in place of the crushed red chili flake.  But when I got to tasting the noodles, the heat from the peppers was not coming through, so I threw in a scant teaspoon of gochugaru, Korean chili powder.  When that wasn't cutting it either, Matt suggested we turn to togarashi, a tasty Japanese seasoning mix of sesame seeds, chili powder, orange peel, and more that was one of the only spicy things to cross our lips in Japan.  My good friend togarashi finally did the trick.


This is an easy and solid stir fry that could be very flexible with the greens and seasonings used.  Throw in whatever greens you've got on hand--they cook down quite a bit.  It calls for balsamic vinegar, which I can only assume is a stand-in for Chinese black vinegar.  Along with the rice vinegar, I thought it lent kind of an odd sweetness to the dish, so I think next time I might try sherry vinegar instead.  

Spicy Greens and Soba Noodles
very slightly adapted from Cookstr.com

6 oz soba noodles; or substitute other Asian noodles such as udon, somen, or ramen 
2 tsp sesame oil; or substitute peanut oil
1 tbsp vegetable oil, preferably peanut
1-2 tbsp grated fresh ginger
2 tsp minced garlic
½ tsp crushed red chile, such as piquin
¼ c chicken or vegetable broth (be sure to use vegetable broth for a completely vegetarian dish!)
8 oz mustard greens, bok choi, spinach, or other greens, stems removed and coarsely chopped
2 oz straw mushrooms (I omitted these this time)
1 c mung bean sprouts
1 tbsp toasted sesame seeds for garnish, plus sriracha, sambal, or togarashi as desired

    For the sauce:
    1 tbsp balsamic or sherry vinegar
    4 tsp rice vinegar
    1 tbsp peanut oil
    2 tsp light soy sauce
    1-3 green onions, chopped
    ¼ tsp dark sesame oil
    ¼ tsp crushed red chile, such as piquin or gochigaru
    ¼ tsp sugar
      Cook the noodles according to the directions on the package. Drain and rinse the noodles and place in a bowl. Add the sesame oil and toss to coat.  Combine all the sauce ingredients in a bowl and stir to mix.
      Heat a heavy skillet or wok over medium-high heat, add the vegetable oil, and when hot, add the ginger, garlic, and chile and stir-fry for a couple of minutes.  Add the broth, and when simmering, add the greens and cook until done. Add the mushrooms and mung beans and cook for a couple of minutes.  Stir the sauce into the vegetable mixture, add the noodles, and toss to coat and reheat.  Put the noodles into a bowl, garnish with toasted sesame seeds, and serve.
      A meatless meal actually on a Monday...imagine that!

      Sunday, October 7, 2012

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      Tuesday, October 2, 2012

      oops...i forgot


      I like the old-fashioned look of this parsnip packaging.

      Oh, and I need to add Air France to my year-end favorites list. I liked their ep, "No Way Down", quite a bit.