All of a sudden the backyard and the CSA box have gone from mostly green to vibrantly colorful and rich. A white lily even popped up out of a flower bed like a weed.
Friday, August 31, 2012
august
All of a sudden the backyard and the CSA box have gone from mostly green to vibrantly colorful and rich. A white lily even popped up out of a flower bed like a weed.
Tuesday, August 28, 2012
wisconsin tomatoes
We've been getting beautiful tomatoes from the farmer's market, the local co-op, and our CSA box. That means almost every meal uses tomatoes--I have to take advantage while they're available! By the way, you can freeze a whole tomato in a freezer bag. When you're ready to use a tomato in a sauce or pasta in the winter, just run the tomato under warm water until the skin slips off and chop it up. Oh, and it's not a bad idea to core the tomato before freezing.
caprese salad
Anyway, here's one of the meals I made with CSA tomatoes--a simple caprese salad. I snagged the recipe from Giada De Laurentis, but used balsamic vinegar in place of the lemon juice (we've had a lot of lemony dishes lately and needed a change). The fresh tomatoes grown nearby and ripened on the vine really make the salad. The basil was also from our CSA farm and the fresh mozzarella is made in southern Wisconsin as well. There will be more tomato recipes coming in the following days.
Edit: When you follow the link, you'll see a platter filled with tomatoes of all sizes and large slices of mozzarella. Since I only had grape tomatoes, I used those and tossed them with cherry-sized fresh mozzarella balls that I halved. In a nutshell, use whatever tomatoes you have available.
caprese saladEdit: When you follow the link, you'll see a platter filled with tomatoes of all sizes and large slices of mozzarella. Since I only had grape tomatoes, I used those and tossed them with cherry-sized fresh mozzarella balls that I halved. In a nutshell, use whatever tomatoes you have available.
Friday, August 24, 2012
this is exactly what i look like every day...
See?
pin & skirt, thrifted blouse, Target
shoes, Good Style Shop
purse, Etsy
Anyway, here is our delicious meal from fresco on Sunday night. For Restaurant Week, we each got to choose from one of three appetizers, entrees, and desserts.
my appetizer: farmer's market salad with mixed greens, seasonal vegetables, chevre, and balsamic vinaigrette
Matt's appetizer: seared rare ahi tuna, nicoise-style potato salad, tarragon-caper aioli
my entree: sheep's milk ricotta cheese gnocchi, seasonal vegetables, brown butter herb creme
Matt's entree: asparagus, spring pea, butter lettuce, white bean, red onion, campanelle pasta,prosciutto, summer vegetable butter sauce
my dessert: mint julip creme brulee
Matt's dessert: dark chocolates by Gail Ambrosius ChocolatierWednesday, August 22, 2012
wisconsin tomatoes #2
herb butter-and-goat cheese linguine with fresh tomatoesroasted garlic bread
Salt and pepper
1 pound linguine pasta (I prefer fresh)
8 ounces goat cheese, crumbled
6 tablespoons butter
2 shallots, finely chopped
1/2 cup white wine
1/4 cup finely chopped flat-leaf parsley (or 4 tsp. dried)
1/4 cup chopped fresh dill
1/4 cup chopped fresh tarragon (or 4 tsp. dried)
2 tablespoons finely chopped fresh thyme (or 2 tsp. dried)
2 cups chopped multicolored heirloom tomatoes
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Stir in the white wine and cook until slightly reduced, about 2 minutes. Add the parsley, dill, tarragon and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. Pour the herb sauce on top, season with pepper and toss for 1 minute. Add the tomatoes and toss gently for another minute; season with salt and pepper.
Friday, August 17, 2012
easy french onion soup
Okay, so here comes the second soup post in a row. But that's because I could probably eat soup every other day. And it's an easy meal to make hearty and yet vegetarian. The soup I made used chicken broth, but could easily be made with a nice homemade veggie broth. I keep scraps of veggies and chicken or other meat bones in large bags in the freezer, then when I need broth, I just pop the contents of the bag into the crock pot, covered with water, and cook it on low for 18-24 hours. How long you let it go depends on how strong you want your broth and how stinky you are willing to let your house get. Ha.
I liked that this recipe was simple, but I thought it was just a tad bit too simple, so I added a couple of garlic cloves and some dried thyme to the onions. Then it seemed just right.
Quick, Light French Onion Soup
slightly adapted from Serious Eats
serves 4
french onion soup on Matt's grandma's handmade hotpad
I liked that this recipe was simple, but I thought it was just a tad bit too simple, so I added a couple of garlic cloves and some dried thyme to the onions. Then it seemed just right.
you know it's good--look at that doggy snout trying to get at it!
Quick, Light French Onion Soup
slightly adapted from Serious Eats
serves 4
1 pound sweet white or yellow onions, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tsp dried thyme
2 cups dry white wine, such as Muscadet
2 tablespoons butter
6 cups chicken or vegetable stock, preferably homemade
2 cups dry white wine, such as Muscadet
2 tablespoons butter
6 cups chicken or vegetable stock, preferably homemade
1 bay leaf
4 slices crusty bread or baguette
2 cups (5 ounces) freshly grated Gruyere cheese
4 slices crusty bread or baguette
2 cups (5 ounces) freshly grated Gruyere cheese
Preheat the oven to 500°F. Combine the onions, garlic, thymewine, butter, and a large pinch of salt in a baking dish and cook, uncovered, until the wine is absorbed almost completely into the onions, and they are tender and golden, 45 minutes or perhaps a little longer.
In the meantime, bring the chicken or vegetable stock and bay leaf to a simmer in a large saucepan. Season to taste with salt and pepper.
When the onions are finished, divide them among 4 deep broiler-safe bowls. Cover the onions with chicken stock to fill the bowls, and place a slice of bread on each. Distribute the grated cheese over the bread and broil until the cheese is golden and bubbling, 2 to 3 minutes.
Wednesday, August 15, 2012
Sale FRYE Women's Carson Lace Up Boot,Black,9 M US
Sale FRYE Women's Carson Lace Up Boot,Black,9 M US
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Sunday, August 12, 2012
time for a recipe
I've made enough fashion posts for awhile. It's time to get back to cooking! At my parents' house this weekend, we ate quite well. One morning, my mom made a delicious puff pancake -called krupsua or pannukakku-for breakfast.
Krupsua - Finnish Puff Pancake
5 eggs
1 c flour
1 tsp. salt
1/4 c sugar (optional)
2 c. milk
Melt 1/2 stick of butter in a 9 x 13 pan at 350 (glass pan) or 375 (metal pan). Meanwhile, beat the eggs slightly. Add flour and whisk until smooth. Stir in salt, sugar (if using), and milk. Take melted butter in pan from oven and spray the sides of the pan with cooking spray. Pour in batter. Bake for approximately 35 minutes, until golden brown.
It's a very dense and eggy oven pancake that's great with fruit, syrup, or even just powdered sugar. We ate ours with vanilla yogurt and blueberries. The recipe is a favorite from our family friend, Suzie.
Krupsua - Finnish Puff Pancake
5 eggs
1 c flour
1 tsp. salt
1/4 c sugar (optional)
2 c. milk
Melt 1/2 stick of butter in a 9 x 13 pan at 350 (glass pan) or 375 (metal pan). Meanwhile, beat the eggs slightly. Add flour and whisk until smooth. Stir in salt, sugar (if using), and milk. Take melted butter in pan from oven and spray the sides of the pan with cooking spray. Pour in batter. Bake for approximately 35 minutes, until golden brown.
It's a very dense and eggy oven pancake that's great with fruit, syrup, or even just powdered sugar. We ate ours with vanilla yogurt and blueberries. The recipe is a favorite from our family friend, Suzie.
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