Wednesday, August 31, 2011
At this time of year in Minnesota bumper crops of heirloom tomatoes are available at prices that can't be beat. To celebrate the bounty, I like to make these tomato sandwiches. They are very simple, so be sure to use the best ingredients you can find.
These sandwiches makes a nice light dinner, or a lunch served with some slices of melon or a green salad.
Thursday, August 18, 2011
I've had a half-eaten jar of fig preserves in my fridge for a long time. This was an excellent way to use it up. Crepes make for a nice light summer dinner, served with a salad. If prosciutto is too spendy, you can use another kind of good quality ham.
One crepe per person may seem like a small serving, but trust me--these are filling!
Wednesday, August 17, 2011
Crepes are a wonderful French invention, but most have too much white flour for my taste. I sought to improve this recipe by increasing the whole grain content and experimenting with non-dairy milks. Surprise! I found that a combination of cow's milk, soymilk and rice milk did the job.
The original recipe calls for rum, but I use vodka when I don't need the extra flavor. The addition of alcohol is a little trick to improve the texture of the batter, but the recipe would also work without it.
Sunday, August 14, 2011
In August we like to pick raspberries at Pincushion Mountain near Grand Marais. With a few cups of wild raspberries, you can make this raspberry jam with a super intense flavor. I guarantee that you'll never see a recipe for jam that is simpler than this!
Sunday, August 7, 2011
The Star Tribune's editor Lee Svitak Dean offered this recipe in last week's Taste section. Having tried it, I have to say I was impressed. It's a simple recipe that produces a moist and flavorful piece of fish. (I don't know about you, but in my hands, salmon tends to get dry.) However, if I could make one small improvement, Lee, I would add a smear of mango chutney under that prosciutto wrap for a tangy note.
Saturday, August 6, 2011
I like meat pies, especially Cornish pasties (which are not so tempting to make when you realize that they are made with lard), so when I saw a recipe for Beef Empanadas in Cooks Illustrated I thought I'd give it a try. These are probably very tasty when made with beef, but being in beef-avoidance mode, I made them with turkey. By the way, this is not a quick recipe. It helps to spread the preparations out over two days.