We don’t always associate soup with summer, but in the same way fresh, sweet-scented peach pie demands to be baked in the dog days of August, we have to stir up zucchini soup at the exact moment the counter begins piling up once again with unending stacks of zucchini (tomatoes, cabbage…). Or when a very inexpensive, but large bag of zucchini somehow gets into our cart at Costco. And we get home only to wonder just what to do with all of that squash.Continue reading
Super Bowl LV week has arrived in all its glory and, despite the American national religion of watching football not being one of my favorite ways to worship, I’m thinking this year might be different. During the nearly year of Covid-Life, we’ve missed a lot of our regular activities and that’s hurt; we’re shell-shocked across the board. But Super Bowl, the game’s yearly high holiday, will be mostly like it always has been. Not much has changed, hmmm? We’ll be at home gathered around the altar of the BIG TV. Cases of communion beer will be bought and stored in a cold garage; chili or pulled pork could be bubbling in the slow cooker to feed all who come; and tall bags of chips with deep vats of dips might triumphantly work to knock last month’s healthy New Year’s resolutions right into the gutter. There will, as always, be Monday morning hangovers for the Monday morning quarterbacks and, hard as it is to imagine, we’ll then soon be on to March Madness. But in the meantime, it’s life as usual and thank goodness! Even for the unenthused like me, it’s time to get ready for the game, prepare for the halftime show, and plan SUPER BOWL FOOD— everything from endless apps to favorite mains and football-shaped desserts! This year, I might even have a little bit different plan for that meal:Continue reading
If you drove through Colorado north to south and west to east, you would be fairly amazed at the amount of farmland in the state most often thought of as full of rocky mountains or The Rocky Mountains! You would also be overwhelmed with the beauty of our land.Continue reading
Listen to the peaceful piano stream from Minnesota Public Radio while you read…. (click on “Listen: Replenish your spirit.)
“Cheap Eats” has a sort of nasty ring to it, but it’s a bit on the real-edgy side, too. I get it. I’ve been without a lot of bucks at the grocery store check out; I’ve had to feed six people three times a day for a lot of years. My stove has cooked many a meal for a big bunch of folks along the way. “Cheap,” though, is tricky to a serious cook; it’s not the thing we’re looking for. “Inexpensive?” Sure. That rocks. Who doesn’t like “inexpensive?” But “cheap” smacks of poorly made or tawdry (think cheapskate) — just not terribly positive, even in today’s world. But when I look hard at it, and we’re all looking hard at things right now, we might be in a place where we need to know exactly what cheap eats are. And I know. The thing is, they’re sometimes pretty good. In fact, if you know how to cook cheap eats that taste good, you’re a mighty special person. You know how to add a thick schmear of seasoned rice at the bottom of each bowl to stretch a few cups of chili. You probably are intimately acquainted with why God made potatoes fried in bacon grease. Or perhaps you can make a big platter of crispy butter biscuits served with a deep bowl of beans and a little chopped bacon and manage to feed 10 hungry people? In other words, you’re like a lot of people’s grandmas who knew from tough times.
And, if we look at what we think of now as beautiful, sophisticated dishes from any old country you want to name, they’re often the meals country people made out of what they had to feed everyone who was coming to the table that night. Tough old pieces of meat simmered for hours with whatever was in the garden or on the shelf or ancient hens cooked to smithereens and served over noodles…maybe vegetables with little other than an onion and some herbs to make them tasty. A few eggs stirred up with a bit of cheese served with yesterday’s bread grilled up with butter and served with jam. Kettle of lentils bubbling on the back burner. The meals made out of what was grown nearby, out of what was available, or out of what some smart cookie had preserved and stored from last season. The food made without a grocery store just down the street.Continue reading
French home cooks always seem to have a dozen wonderful things up their sleeves to make on the spur of the moment. Great ideas to use up leftovers come awfully naturally, as well, and they all appear to know about how to feed 6 people with a cup and a half of milk, 3 eggs, a bit of ham, and a handful of grated cheese. How DO they do it? These folks are always frying croutons, whipping up homemade hot chocolate, baking an apple tart using apples from the backyard tree, simmering cream soups or vegetable pastas, stirring up something tasty with canned tuna … or even making quiche! How is it that even carbs aren’t a problem for them? This is proven routinely by the unending ubiquitous photos of yard-long baguettes being carried home by slim citizens riding bikes down tree-lined sunny Paris streets. (Well, right now they’re limited to an hour out a day and can’t go far from home. Sigh.) Over the years I’ve been writing the blog, I’ve read and seen quite a lot about this phenomenon, but staying in France for two weeks a couple of years ago gave me a much more complete and definitely personal insight. I’m finding it all definitely useful in today’s cooking world.Continue reading
So many slow cooker recipes indicate a “dump and cook” method, but then taste like that’s exactly what you did. (I’m not eating any food from a recipe that includes the word “dump”!) We all wish this simple cooking method worked in just such a way–especially during the hot summer months. In truth, many meals need a bit of pre-sautéing or browning before that long simmer or they are, to my palate, steamed to death and all the same color–the very reason some good cooks tell me they tried a slow cooker once and gave it away soon thereafter.