STAFF BLOG LAGNIAPPE I Remember Mama —and Grandmama
Mothers Day is kind of a strange observance for me. Since Im not a mother myself and DotMom has been gone now for seven years, I only need make sure we have a card for marvelous mom-in-law Ella.
But D... Posted on 5/13/13 at 3:58 PM
THE NUTRITION FORUM 3 Basic Cooking Methods You Should Know
Face it, most of us (especially those in my generation) have very limited cooking skills. We all know that homemade food is healthier that prepackaged food or restaurant food, but most do not know whe... Posted on 9/4/12 at 3:23 PM
THE VIEW FROM MY WINDOW The Art of the Recipe Collection
I collect recipes. Doesnt matter where they come from the internet, the newspaper, magazines, neighbors, brochures, grocery store lines, or cookbooks. I really love cookbooks. I think I actually h... Posted on 2/6/12 at 8:00 AM
OH LOOK! A SHINY THING How to Make Apple Pie with Absolutely No Apples Whatsoever
When apples are in short supply and the demand for apple pie remains high, you might be gratified to know that you can still bake an apple pie. Without any actual apples.
To be clear, no apples are i... Posted on 10/13/11 at 5:00 PM
ALL ABOUT FOOD Eat your greens the Moosewood way--with tofu and spice
I first heard of Moosewood Restaurant sometime in the 1980's when I lived in Fargo and often took cooking classes from Andrea Halgrimson. She spoke highly of the restaurant located in Ithaca, New York... Posted on 7/17/11 at 8:18 PM
The original recipes were modified in a few cases to make a more cohesive and tantalizing menu at Sansone’s Bistro. In the case of this gumbo recipe, for instance, roasted pork was substituted for the chicken so the menu wouldn’t be “chicken heavy.” Additionally, alligator sausage was added to the Chicken Provencal recipe.
So many times when I’m entertaining for a group, I find myself searching my recipe files for side dishes to prepare that are appropriate to serve with any type of entrée, whether it’s chicken, pork, beef or fish.
What’s your favorite homemade pie? I would be hard pressed to pick mine.
While it’s pretty hard to beat apple pie, I would have to say that rhubarb just might be my choice. And, of course, rhubarb pie and ice cream is a combination that’s hard to beat.
Certainly, it’s hard to beat burgers and steaks on the grill. But if you hardly give a second thought to chicken, you don’t know what you’re missing. The same is true for wild birds such as pheasant, grouse or partridge.
This time of year I can’t get enough rhubarb. Between the fresh perennial herbs I’m snipping out of my flower garden and the lovely stalks of rhubarb coming my way from friends, I’m enjoying lots of playtime in my kitchen.
I know it must be summer when the perennial herbs scattered through my flower garden are ready for snipping. I’ve been getting ready for my “Cooking with Herbs” demonstration at Bemidji’s Natural Choice Farmers Market on Saturday, creating cheese spreads, Greek spinach and bison sliders with fresh sprigs of oregano, thyme, mint and slender spears of chives — all from my own garden.
This is prime season for succulent, sweet strawberries and the recent crop in grocery stores have been pretty good, considering nothing will ever take the place of the handpicked ones, the likes of which we used to find at Mark’s Strawberry Farm, a location many of us remember and still miss.
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