This month's My Kitchen, My World selection for world cuisine was the The United States. I
only have one recipe this month, something that I feel represents our
country as truly American. The Native Americans were given a monopoly
on the Wild Rice crops in the United States, something to help
compensate them for the losses they sustained and something to help
I grew up in Northeast Iowa, not too far from Minnesota
which harvests lots of Wild Rice. I brought my love of it here with me
and have a difficult time finding true pure Wild Rice in Indiana. But,
it can be done on occasion. And, if not, everyone who passes through or
goes to Minnesota has my standing order.
Wild Rice is not really a rice at all, but a wild grain. Most people don't cook it right, they don't cook it long enough to open it up in its entirety. The trick is to soak it overnight in room temperature water, drain it the next day, and cook it a long time, until all the shape to the grain is completely gone and it has opened up showing its white parts. It tastes best with just a little salt and butter, not too much of either so that the taste of the grain has a chance to shine. Undoubtedly, one of my favorite foods of all time. And, just so you know, I have NEVER had it cooked properly in a restaurant, I have long since given up trying to find good Wild Rice prepared properly on a menu.
This is a recipe I like to make at Thanksgiving time, which pairs it with another American favorite: the cranberry.
Wild Rice, Mushroom, Carmelized Onions, and Dried Cranberries
(Serves 4, easily doubled, etc.)
4 oz. of pure Wild Rice grown in Minnesota (no wild rice mix or blend, although if you must, it works well with that, too)
1 and 1/2 cups chicken broth -
Rinse rice until water runs clear; soak rice for an hour at room temp water (overnight is even better), and drain.
Put chicken broth in saucepan to boil and then add the drained
rice...cover with lid, reduce heat to simmer for 50-60 minutes, shut off
heat, let rice continue to sit in the pot with the lid on for another
half hour to steam.
While the rice is cooking:
Slice 8 oz. fresh portabella mushrooms and saute in a large skillet with 1 Tablespoon butter until they are cooked as you like them, remove from pan and set aside.
In the same skillet, cut 2 medium yellow onions into wedges, and saute with 1 Tablespoon of butter and 1 teaspoon of brown sugar on medium heat until soft and caramelized (takes about 40 minutes usually).
After the onions are caramelized, add 1/2 cup dried cranberries.
Add the cooked mushrooms and the cooked wild rice into the pan and mix
all ingredients until well distributed.
(I tend to cook with less salt,
and if there is salt in the broth, this is probably enough, but you can
add additional salt if you feel it needs it.)
You can make all this, put it into a covered casserole dish and reheat it in the oven when you need it if you want to prepare it ahead. I have also microwaved it to reheat it with good results...not too long.
This is what competitive Junior National swimmers do when they aren't swimming at swim practice: they swim. Daniel, Harrison, Trish, Colleen, Matt, and Rhiannon in our pool this afternoon.
Willa Cather, More College Materials, and bits and pieces of family
history following links where those might lead which is always
enjoyable. One more week until I can send the guys off to JNats and
have a whole week to start some serious reading on WWII, at least that's
the plan now.
LISTENING TO: For Caitlin: James Taylor, For Margaret O.: Billy Joel, and for myself, of course: Tom Petty (with and without the Heartbreakers)
The recipe chosen this week for CEiMB, using Ellie Krieger's book, The Food You Crave,
was selected by Leslie at Lethally Delicious and is Mango Lassi.
be found on page 43. The recipe can also be found here.
ingredient list for this is short: mango, yogurt, honey, and ice. It
all gets thrown together in a blender, whirled about for a short time,
and poured into an ice cold glass.
Be aware, this makes a whole lot of lassi, so I would say you could serve twice as many with the whole recipe, i.e. 8 rather than 4 as the glass size I have photographed here is really too much for one person, better to let two share it. Very tasty and refreshing. Thanks, Leslie, we loved it and it will be making an appearance now and again around here.
Next week's hostess is Jennifer of The Rookie Baker. She has selected the Shrimp fra Diavlo with Spinach recipe on page 162 of So Easy. You can find the CEiMB blogroll here.
The recipe chosen last week for CEiMB, using Ellie Krieger's book, So Easy, was selected by Danica at Danica's Daily and is Chicken with Warm Tomato and Corn Salad. It can be found on page 144. The recipe can also be found on Danica's site here.
I'm a week late with this as last week Matt and I were away at a
swim meet and I didn't manage to get it made before I left. So here it
is...would not have wanted to miss out on this one as it is such a fresh
and refreshing dinner for summer.
Chicken, corn, tomatoes, avocado,
garlic, scallions, a little oil, salt, pepper, and lime juice and that's
it. It was delicious, enjoyed by everyone, and definitely a repeat.
Who knew they would eat avocado when previously "no thanks" was all I
heard regarding the lovely avocado? Surprises every week.
Next week's hostess is Leslie at Lethally Delicious. She has selected the Mango Lassi recipe on page 43 of The Food You Crave. You can find the CEiMB blogroll here.
Thanks to Nicole
of Cookies on Friday for her Tuesdays with
Dorie pick of Chewy, Chunky Blondies, found on page 109
Greenspan's Baking from My Home to Yours cookbook. Nicole
the recipe posted on her site here. Thanks, Nicole for a great pick, the guys loved the Blondies, definitely a repeat.
The bars took no time at all to prepare.
Besides the usual suspects for cookies, this recipe has added chocolate
chips, toffee chips, butterscotch chips, coconut, and nuts (well, ours
didn't have nuts, but the recipe said you could add them). Reminds me of
the Seven Layer Cookie Bars we make around here. They disappeared about as quickly as well.
Next week: Not sure as the list is not posted as of this writing. TWD blogroll found here.
Thanks to Kimberly of Welcome to Only Creative Opportunities for her Tuesdays with Dorie pick of Lots of Ways Banana Cake, found on pages 204-205 of Dorie Greenspan's Baking from My Home to Yours cookbook. Kimberly has the recipe posted on her site here.
We like bananas, we do, really, we do. We like
them plain, straight out of their little yellow outfits with no
accompaniments at all. When this recipe came up, I asked Mark if I
should just skip this week as it was 1) a cake and 2) made with bananas
IN it. He must have been a little dessert-deprived as he said, "No, go
ahead and make it, make one of those small cakes."
So I did. I made a six inch pan size cake, half a recipe nets this for a small layer cake. I made it, frosted it, even put a little cream cheese frosting between the two layers as he really likes cream cheese frosting.
I cut a small
sliver for myself and it was okay. He ate the rest, dutifully taking it
to work for dessert at lunch, etc. for several days. The boys did not
eat a bit of it. "Bananas IN it??? No thanks." I am certain this is a
wonderfully delicious recipe for those who crave banana cake, so I hope
our reception of it does not deter anyone from giving it a go. Some
families can just be so picky about things, can't they? Guilty.
Next week: Nicole from Cookies on Friday has chosen Chewy, Chunky Blondies, found on page 109. TWD blogroll found here.
Hamilton County 4-H Ten Year Members Awards - Matt right side of stage, second riser, yellow shirt.
materials, will it never end? Matt is headed out to Junior Nationals
in California in three weeks and after the meet is over, the college
recruiting coaches are allowed to talk to the swimmers...would be nice
if we knew the academic values of each school he is interested in going
out there before all the swim talk ensues. That's the plan. Reading a
bunch of odds and ends along with all this, will be happy when my
regular reading time is back to what I love: history/literature.
LISTENING TO: Neil Young
It's time for another cupcake adventure this month from the Martha Stewart's Cupcakes book. This one, Flourless Chocolate Cupcakes, is found on pages 108-109 of the book, and was chosen by Lauryn of Bella Baker. These were a big hit with the guys, Lauryn, but then you knew they would be, right?!
have never made any of the "flourless" recipes before, so I was looking
forward to this one just to see how all this works. There are only
four ingredients: Butter, Chocolate, Eggs, and Sugar. Somehow it all
comes together and forms into a cupcake while baking. The book said
that the tops were supposed to be crackly and sunken in...finally, a
baked cake/brownie that is SUPPOSED to be caved in and crackly...not
one that I made that way by mistake. I figured I couldn't go wrong
These were incredibly easy to make, do not require frosting because the end direction says to plop a scoop of ice cream on top. You can't get much easier than that, and the guys loved them.
These will appear again and again and again. Thanks, Lauryn!
Next month's recipe selection was chosen by Marthe from Culinary Delights and is Triple Citrus Cupcakes, found on page 64, posting August 15th.Blogroll and Schedule found here.
The recipe chosen this week for CEiMB, using Ellie Krieger's book, So Easy, was selected by Peggy at Pantry Revisited and is Panzanella with Chicken Sausage. It can be found on pages 146-147. The recipe can also be found here.
The chicken sausage part was great, Mark grilled them for us and they
tasted very nice and light, not greasy like a regular sausage tastes,
so I am all for that part. Chicken sausage is the way I am going
from now on for any sausage grilling as I am not a big fan of
sausages in general. The guys are Italian sausage guys, the spicier
the better, so we are a divided household in this regard.
the tomato, cucumber, onion, bread cubes salad...you all know what's
coming right? This is not a wet bread loving household. The guys
wouldn't even try it with bread cubes, so I made theirs without. I
tried, I faithfully cubed up some multigrain bread baguette and tossed
it into the bowl gently to mix it with the dressing (very
gently so hopefully it wouldn't get too soggy), and I tried one piece
of the wet bread cube...and then picked all the rest out and tossed them
aside. Confirmed: we are not a wet bread loving household. The rest
of the salad and the dressing was great, though.
So, Peggy, the dinner
was a success with a minor adjustment. Thanks for the pick...and my
discovery of chicken sausages! (And, in case you were all wondering about
the third item on the plate, the guys wanted "something else" with this
dinner "like potatoes or pasta or something," so I made Giada's Gnocchi
and tossed on some Parm Reg cheese as everything is better with cheese!)
Thanks to Karen of Welcome to Our Crazy Blessed Life for her Tuesdays with Dorie pick of Brrr-ownies, found on page 103 of Dorie Greenspan's Baking from My Home to Yours cookbook. Karen has the recipe posted on her site here.
These brownies were a lot of fun because I got to chop up peppermint
patty mints and toss them into the batter to bake with the brownies.
After they baked, we could see the bits of peppermint patty in the
brownie, and some oozing from the tops of the brownies as well.
result: the guys enjoyed them, not sure it is a repeat on a regular
basis as they would rather have brownies plain and then eat the
peppermint patty mints plain, sometimes things are just meant to be
enjoyed of their own accord, I guess. It was fun to try, and they
enjoyed eating them, so I would say the recipe was a hit overall.
Next week: Kimberly from Only Creative Opportunities has chosen Lots of Ways Banana Cake, found on pages 204-205. TWD blogroll found here.
The recipe chosen this week for CEiMB, using Ellie Krieger's book, The Food You Crave, was selected by Liz at The Not So Skinny Kitchen and is Pesto Potato Salad. It can be found on page 144. The recipe for making the pesto can be found on pages 144-145. Both recipes can also be found here.
Liz, this is one of those recipes that I would have passed by had it
not been for your selection, and now that I have made it, and it was
such a hit, I will be making it again and again. We have lots of basil
this summer and this recipe is a fine use for some of it.
I used this
recipe two ways, last night I made it and served it at room temperature
with grilled flank steak. With the other half of the recipe, I chilled
it and will use it cold, the way the recipe instructs.
The only things I changed were that I peeled the potatoes after they cooked as some of my guys don't like potato skins, and I had Mark grill the peppers with the steak and then I cut the peppers in chunks for the potato salad with pesto as I thought we would like both the potatoes and peppers cooked, not just the potatoes. It was really good that way, we enjoyed the cooked potatoes with the cooked peppers and I am looking forward to trying it all cold for lunch.Next week's hostess is Peggy at Pantry Revisited. She has selected the Panzanella with Chicken Sausage recipe on page 146 of So Easy. You can find the CEiMB blogroll here.
Thanks to Dharmagirl of Bliss: Towards a Delicious Life for her Tuesdays with Dorie pick of Tarte Noire, found on page 351 of Dorie Greenspan's Baking from My Home to Yours cookbook. Dharmagirl has the recipe posted on her site here.
made four little tarts with half a recipe, using Dorie's Sweet Tart
Dough (page 444) for the shells. I have wrestled with this dough every
single time I have made it because it was always too dry and crumbly,
so this time I took Leslie's suggestion and used the whole egg, not
just the egg yolk, for a whole recipe (freezing the other half of the
dough for later), and it made a world of difference in handling. Looks
the same, tastes the same, so from now on, I'm thinking I will use the
whole egg for the tart dough, yep, so that's what I'm thinkin' to do.
Guys loved the tarts...cookie-like crust filled with chocolate ganache
and optional whipped cream on the top, what's not for them to love
about all that? Definitely a
Next week: Karen from Welcome to Our Crazy Blessed Life has chosen Brrrr-ownies, found on page 103. TWD blogroll found here.
From the pool to King's Island for a little fun: Ali, Matt, Alex
This is how I always want to remember Ali and Matt...big smiles, always having a great time wherever they go...oh, yeah, and the other guy is that way, too...Buddy (Ali's Dad) was one of the USA officials at the swim meet, officials need to go to King's Island and have fun, too!
The recipe makes two large loaves of bread and I was eager to try it as in BBA we made a Casatiello bread that was studded with meat
and cheese and we all really loved it. This bread was reminiscent of
that bread, although the texture and taste was a bit different, even
discounting that this recipe did not include cheese bits in it.
Ingredients were: flour, salt, sugar, black pepper, yeast, water,
olive oil, and proscuitto. There was very little in the way of
kneading, just a folding over several times, and the recipe included
two rises. All in all, very straightforward and simple.
It made a
delicious bread, the guys were eating it out of hand and using it to
make sandwiches as well. I liked it okay, but it was a little
over-salty for me, so next time I will not add as much salt as there is
plenty of salt in proscuitto (that could definitely be different for
different brands of proscuitto so I would taste the proscuitto first
and then decide on how much additional salt to add).
Matt is holding a piece from the end (smaller than the middle pieces) so that you can see the meat inside the bread...a piece of that with a piece of cheese on top and out the door...teens are like that with portable food. It's exciting to be in the Breads section of the book and this was a great place for me to start!
The recipe chosen this week for CEiMB, using Ellie Krieger's book, The Food You Crave, was selected by Bri at Yoshimi vs. Motherhood and is Penne with Roasted Tomatoes, Garlic, and White Beans. It can be found on pages 156-157. It can also be found here.
I enjoyed this recipe and Matt liked it for the most part, although he
picked out every single bean as he did not care for those. Ingredients
are: Tomatoes, Garlic, Olive Oil, Salt, Black Pepper, Cannellini
Beans, Penne Pasta, Lemon Juice, Basil, and Parmesan Cheese.
The tomatoes and garlic are roasted in the oven, the pasta cooked in a pasta pot, and everything assembled with a light dressing bringing it together. I liked the light dressing for this, no heavy sauce at all, which is nice with pasta. I would make this again, leaving out the beans for Matt, of course.Next week's hostess is Liz at The Not So Skinny Kitchen. She has selected the Pesto Potato Salad recipe on page 144 of The Food You Crave. You can find the CEiMB blogroll here.