From Kimberly
To quote my six year-old, "You will love this!" Prepared easily in one pot, this curry is terrific served over rice or with pitas. As an added bonus, it freezes and reheats well so feel free to double the batch.
Potato and Spinach Curry
Serves 4
Do not be put off by the ingredient list. Other than the baby spinach, you probably already have all of the ingredients in your pantry. If you prefer a spicier curry, add a finely chopped jalapeno pepper along with the onions.
1 Tbsp. olive oil
1 med. onion, thinly sliced
2 tsp.minced garlic
2 tsp. turmeric
1 1/2 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne
4 small potatoes, washed well, cut into1-inch pieces
1 (14-oz) can light coconut milk
1 (28-oz) can whole tomatoes, drained and quartered
1 (15-oz) can chickpeas, rinsed and drained
1 (5-oz) pkg. baby spinach
1 Tbsp. lemon juice
1. Add the oil to a large, heavy-bottomed pot over medium heat. When hot, add the next 9 ingredients (onion through cayenne). Cook and stir until onion begins to soften and the spices are very fragrant, about 2 minutes. Stir in the potatoes to coat with the spices.
2. Add the coconut milk, tomatoes and chickpeas. Stir well and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cover. Cook for 20 minutes stirring occasionally. Remove the cover and simmer for 10 more minutes or until the potatoes are tender.
3. Turn off the heat and stir in the spinach and lemon juice. The dish is ready to serve once all of the spianch has wilted.
September 19th, 2011
From Kimberly
Late August is a cooking gardener's favorite time of year; green beans, zucchini, tomatoes and cukes are resplendent and anxious to cross the kitchen threshold. Before kiddos, I was an avid home gardener and maybe someday, I will grow vegetables again but for now I am quite satisfied shopping at farmer's markets.
Got cukes? Make pickles! The secret behind these ultra-crisp dill chips is salting the cucumbers before making the pickles, I learned this technique in the book Quick Pickles. Pulling some of the moisture out of the cucumber allows them to absorb the brine better and indded they do become more crisp.
Pickles are so pretty when you first add the vinegar, unfortuately the bright green fades as the pickling process continues.
Pickling cukes rinsed and ready.
Salting the cukes.
Brine seasonings.
Refrigerator Dill Pickles
Makes 2 quarts
New England cukes are perfect for pickling and it need not be an all day, complicated affair. I love refrigerator pickles because they are super crunchy and the flavors stay really bright. Once you start making homemade pickles, you may never go back to store-bought.
10 pickling cucumbers, ends trimmed, cut into 1/2-inch thick chips
5 Tbsp. kosher salt or sea salt, divided
2 fresh dill fronds or 1 tsp. dried dill, divided
1 Tbsp. minced fresh garlic, divided
1/2 tsp. crushed red pepper, divided
2 cups white vinegar
2 cups water
2 tsp. yellow mustard seed
1 tsp. dill seed
1/4 tsp. celery seed
1. Add the cucumber chips to a large non-reactive bowl (glass or stainless steel) and toss them with 3 Tbsp. of the salt. Cover and set aside for 2 hours, the salt will pull a fair amount of water out of the cucumbers. Rinse the cumbers several times and pat dry.
2. Divide the fresh dill, garlic and crushed red pepper between two 1-quart jars. Pack the cucumber chips into the jars.
3. Add the vinegar, water, mustard seed, dill seed, celery seed and remaining 2 Tbsp. salt to a non-reactive pot over medium-high heat. Once the brine boils, ladle it into the jars over the cucumber chips.
4. Let pickles cool to room temperature. Cover jars and refrigerate for 6-24 hours for full flavor. Refrigerator dills can be stored for about 1 month, if they last that long.
August 22nd, 2011
From Barr
Now it's my turn to make apologies for being such a bad contributer this summer.
I had grandiose plans of creating and cooking but dreams were dashed by the shear complexity of being a mother of 3, working and hosting an exchange student. We had fun rafting, hiking, sailing, camping and playing with our food. There were no huge aha moments.
Mostly it was a summer that, as most do, flew by. School starts tomorrow and as the rest of you are on break, I will finally get caught up and share a few recipes with you.
August 21st, 2011
From Kimberly
No, I have not lost mind mind (or the salad recipes), I just thought I would offer a glimpse inside my kitchen.
I have spent the week working on test shots of the recipes that might be the best for the cover of Everyday Gluten-Free Slow Cooking (to be published this November by Sterling). It is so exciting to me that the book will be arriving as we round the corner into the holiday season. The recipe above is for Chicken Sausage and Vegetable Stew.
Let's move onto today's post…
Last winter, I worked on an article for Hannaford's fresh magazine. The idea came from a back to school layered sesame noodle salad that I developed for flavorista last fall. As much as I love to cook, I love to cook efficiently even more. These make and take salads are ideal because they are a snap to prepare, look beautiful and are completely satisfying
Roasted Vegetable, chickpea and baby spinach salad with honey lemon vinaigrette. The team at Easter Seals taste tested this salad for me and were quite thrilled when the March/April Issue finally came out. The marcona almonds in this salad add the most delicious crunch and substance to the salad
Thai shrimp salad with rice noodles, napa cabbage and a sweet and sour sesame dressing. Delish! When flavorista Julie and I get together, this is our fave.
Turkey, green apple and beet salad with toasted walnuts, goat cheese and raspberry vinaigrette. This salad was inspired by my Mom whole loves all of the listed ingredients. Rumor has it that she did not even share any with my dad. As an aside, my arty mom has an etsy store and a blog. If you have a free moment you should check out her photography and jewelry.
Crispy romaine with summer tomatoes, creamy potatoes, savory roast beef all pulled together with blue cheese vinaigrette. Classic with a capital C, this salad is the summer version of meat and potatoes.
So break out that beautiful bowl and layer in some of your favorite ingredients. Hours later, your meal will be ready to eat without turning on the stove, a perfect plan for the last few weeks of August. Enjoy!
August 11th, 2011
From Kimberly
Maine corn has arrived at market. Hip hip hooray! My kiddos could eat corn on the cob 7 days a week for lunch and dinner. While tend to agree with this sentiment, I also like to think off the cob and love recipes that present corn in a different and delicious way. This salad is one of my August specialties, I serve it alongside grilled chicken or shrimp. Leftovers make a perfect summer lunch.
Sweet Corn Salad with Fresh Herbs and Feta
Serves 8-10 as a hearty side dish
Ample, August tomatoes, sharp feta and aromatic herbs combine to present summer corn in a whole new way. This salad can be served warm or cold. The corn can be pre-cooked one day ahead of time and refrigerated until needed for the salad.
6 ears corn, shucked
1 pint grape tomatoes, halved (or 2 cups chopped garden tomatoes)
1 cucumber, peeled, seeded, and finely chopped
1 orange or green bell pepper, finely chopped
1/3 cups finely chopped red onion or shallot
2 Tbsp. finely chopped fresh majoram or oregano
2 Tbsp. thinly sliced fresh basil
2 Tbsp. finely chopped fresh parsley
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup extra-virgin olive oil
3 Tbsp. red wine vinegar
1 cup crumbled feta, divided
1. Fill a large pot 3/4 full with water and bring to a boil over high heat. Add 3 ears of corn to the pot and simmer for 4 minutes. Using tongs, transfer corn to a colander and run cold water over the corn to stop the cooking. Repeat with the remaining corn.
2. While the corn cooks and cools, add the next 9 ingredients (tomatoes through black pepper) to a large bowl and set aside. Use a sharp knife to cut the corn kernels off of each cob. Transfer the kernels to the bowl with other vegetables and toss well.
3. In a small bowl, whisk together the oil and vinegar. Drizzle the dressing over the vegetables and add 2/3 cup of feta. Toss gently to combine. Garnish the salad with the remaining feta and serve.
Cook’s Note: You can certainly make corn salads with raw corn but blanched corn delivers a better tasting salad. You can also replace the basil with fresh mint for a different flavor profile.
August 6th, 2011
From Kimberly
Whether you call them jimmies, shots or sprinkles, I have got the thing for you! Sprinkles that are made from actual chocolate. Oh my! It is an instant upgrade to any dish of ice cream.
Guittard Chocolate Sprinkles from King Arthur'sOnline Store
This small obsession I have with real chocolate sprinkles began when I had heard about homemade chocolate sprinkles at Len Libby's, a great candy/chocolate store in Scarborough, ME.
I love the homeade ice cream sold at Len Libby Candy Store in summer months; it is one of my all-time favorite guilty pleasures. The ice cream is rich and flavorful and certainly some of the best around. Len Libby's is also the home of Lenny, the world's only life size chocolate moose. So if you happen to be traveling on RT. 1 in Scarborough, ME., be sure to stop by Len Libby's, you will be glad that you did.
When I inquired about the sprinkles, the Len Libby staff assured me that the sprinkles were indeed real chocolate but not made on premise. Of course, I went right home and did an online search. King Arthur's online store sells Guittard Chololate sprinkles and Amazon sells Deruyer Chocolate Sprinkles.
Cupcakes, ice cream have never had it so good.
July 18th, 2011
From Kimberly
I look forward to the New England sugar snap pea harvest eleven months a year. These green dandies are perfect for dip and for crispy salads, especially with mint and lemon. This dinner is a riff on classic chicken and rice, made with sugar snap peas and leeks instead of peas and onions.
The dish is brightened at the end with a splash of fresh lemon and some fresh chives. I love to make this meal and then bring the whole pot outside for an easy, al fresco dinner. It is easy to prepare and easy to clean up, two things that fit summer cooking perfectly.
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Springtime Chicken & Rice
Serves 4
A superb one pot dinner made of tender chicken, rice and sugar snap peas. The dish is seasoned with fresh herbs that are found in abundance this time of year. Using a Le Creuset Dutch Oven makes it easy to go from stove to table.
1/4 cup flour
2 tsp. lemon pepper
1 tsp. kosher salt, divided
2 1/2 lbs. boneless, skinless chicken thighs (about 8 small thighs)
2 Tbsp olive oil
1 Tbsp. butter
2 garlic cloves, finely minced
1 leek, halved lengthwise and washed well, white and light green parts thinly sliced
1 cup long grain rice
1/4 cup dry white wine
2 1/2 cups chicken broth
1 lb. sugar snap peas, strings removed, sliced on the diagonal into 1-inch pieces
1 tsp. lemon zest
2 Tbsp. lemon juice
1/4 cup thinly sliced chives, divided
2 Tbsp. finely chopped mint (optional)
Add flour, lemon pepper and 1/4 tsp. salt to a gallon-size storage bag. Shake to combine. Add chicken. Seal and shake well to coat chicken with flour. Transfer thighs to a plate shaking off any excess flour into the bag. Discard remaining flour.
Add olive oil to a Le Creuset Dutch Oven (at least 5.5-qt.) over medium-high heat. When hot add chicken and brown nicely on both sides, about 5-6 minutes per side. Transfer chicken to a plate. You may have to do this step in batches, try not to overcrowd the pan.
Reduce heat to medium and add butter, garlic, leek, rice and remaining salt. Cook and stir until leek softens, about 2 minutes.
Add wine to the pot and use a wooden spoon to scrape up any browned bits. Add broth and stir well. Bring to a simmer. Place chicken on top of rice and add any cooking juices to the pot. Reduce heat to a low simmer, cover and cook for 15 minutes, until chicken is cooked through and rice is almost tender.
Transfer chicken to a plate. Stir snap peas, lemon zest, lemon juice and 3 Tbsp. of chives into the rice. Cook for 4-5 minutes, just until the snap peas are crisp tender.
To serve, divide rice and chicken between 4 plates. Garnish each plate with remaining chives and mint, if using.
These recipe is being used in a program sponsored by the Le Creuset Outlet in Kittery, Maine that promotes local farms and CSA (Community Supported Agriculture). It was an honor to be asked to participate in this program and it seemed like I natural fit since I love my Le Creuset cookware and because I love farmer's markets.
July 13th, 2011
From Kimberly
Greens, peas and strawberries, Oh My! 'Tis the season for farm bounty and beauty in Maine, New Hampshire and Vermont. For the next two days, I will feature two of my favorite summer recipes. Today, I offer up Classic Strawberry Jam and tomorrow's post will be for Summery Chicken and Rice, a fab one pot dinner perfect for outside dining.
These recipes are also being used in a program sponsored by the Le Creuset Outlet in Kittery, Maine that promotes local farms and CSA (Community Supported Agriculture). I was honored to be asked to participate in this program; it seemed like I natural fit since I love my Le Creuset cookware and because I love farmer's markets.
Marco and Lollie with beautiful Maine strawberries ready to be turned into jam. I did not even plan the red shirts, cute eh?
Classic Strawberry Jam
Makes about 8 cups of jam (or 8 (8-oz.) jam jars)
Nothing marks the beginning of summer better than a big pot of ruby red jam that fills the kitchen with strawberry perfume. My recipe is based on the one provided in pink, Sure-Jell Pectin box. I prefer the pectin made for reduced sugar preparations because you can use less sugar and more fruit, delivering a more intense strawberry flavor.
1 (1.75 oz.) box Sure-Jell Pectin for Reduced Sugar recipes (pink box)
4 cups sugar, measured into separate bowl, divided
7 cups hulled and sliced strawberries
1 1/2 tsp. fresh lemon juice
generous pinch kosher salt
1/2 tsp. butter or canola oil (optional)
In a small bowl, whisk together pectin and 1/4 cup of the pre-measured sugar. Set aside remaining sugar.
Add pectin/sugar mixture and strawberries to a 5.5-qt. Le Creuset Dutch Oven (or another large, heavy-bottomed pot). Stir well. Over medium-high heat, bring mixture to a full rolling boil, this means that the mixture will keep boiling even when you stir.
Add lemon juice, salt and butter, if using. The butter (or oil) is helpful in keeping foam down. Stir reserved sugar into strawberries. Stirring constantly, bring mixture back to a full rolling boil. Cook and stir for 1 more minute. Turn off heat.
Skim and discard any foam. Ladle jam into clean jars. Wipe rims and cover. Allow jam to cool to room temperature before refrigerating. Jam will keep for 4-6 weeks in the refrigerator.
Alternative Method for True Canning:
Follow rice to step 5. Ladle jam into sterilized jars, wipe rims, seal with 2-piece lids. Screw tightly.
Lower jars into a canner, bring water to a gentle boil. Process jars for 10 minutes.
Cool jars overnight at room temperature. Check seals. Any unsealed jars should be refrigerated.
July 12th, 2011
From Kimberly
Happy 4th of July Weekend flavoristas! The recipes links below are from the May/June issue of Hannaford's fresh magazine, I worked on the recipes last winter and yes I am one of the grill crazy people who grills year-round despite frigid, New England winters.
These burgers have been thoroughly tested on my family and neighbors. They are made from well-seasoned lean meats, quick to prepare and super yummy; so when you tire of plain ol' burgers, give one of these a try:
Breakfast Burger: Ground beef seasoned with cooked bacon and cheddar served on an English muffins with tomatoes and a fried egg. This gives breakfast for dinner a whole new meaning.
Burgers Cordon Bleu: Ground chicken seasoned with ham and Dijon mustard topped with Swiss Cheese. Roasted red peppers give it an extra layer of flavor.
Inside-Out Cheeseburgers: American cheese is sandwiched between two seasoned beef patties and topped with French's Fried Onions and spicy homemade ketchup. Yeah Baby!
Sun-dried Tomato Turkey Burgers with Fennel Slaw: An Italian-inspired summer burger with thick, chewy ciabatta rolls, savory turkey seasoned with bruschetta topping, pesto and a simple fresh fennel slaw. Delizioso!
July 2nd, 2011
From Kimberly
Or shall we go with what the label reads "Crunchy, Smoky, Sweet Love?"
Barr and I love bacon but I have been hesitant to embrace the bacon flavored candy trend. A few years back, it seemed like almost every confection I sampled at the Fancy Food Show had a bacon component and I was not overly impressed, until now.
I was shopping at The Cheese Iron, my most favorite cheese shop in greater Portland and as I strolled through the store waiting for a supremely well-made Cubano sandwich, this Bacon Caramel Toffee caught my eye and landed in my basket. The lovely gal working the counter assured me, "It is really, really good and definitely worth the $12.99 price tag."
The folks at Vosges take chocolate very seriously, the quality of their chocolate is excellent and the products they create are quite unique. Vosges Black Pearl Exotic Candy Bar is made from ginger, wasabi, black sesame seeds and dark chocolate. Their Woolloomooloo Exotic Candy Bar combines roasted and salted macadamia nuts plus Indonesian coconut and milk chocolate.
Let's get back to the Bacon Caramel Toffee. It was superb. Thin toffee deftly seasoned with small pieces of applewood smoked bacon, enrobed in creamy milk chocolate and dusted delicately with smoked salt. This confection is perfectly balanced and nuanced to a T.
If someone offers you a taste of crunchy, smoky, sweet love, definitely say "Yes!"
June 21st, 2011
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