All posts filed under: Cuisines

Turkey Meatball + Roasted Lemon Zucchini Pasta

Turkey Meatball + Roasted Lemon Zucchini Pasta is one of the tastiest recipes you can have in your weeknight toolbox. Pop these juicy meatballs into the oven and they’ll be done in twenty minutes– as long as it takes to get the rest of the dinner together. This fun and exciting weeknight meal is ready in under an hour, but is definitely company-worthy. Lemon slices roast alongside the meatballs, then are chopped and added to the sauce with briny chopped olives to give this simple dish huge flavor for the amount of effort it takes. Our household is not yet ready to make the shift to an entirely plant-based diet, but we make incremental steps in that direction. This turkey meatball and roasted lemon pasta is chock full of zucchini. The turkey meatballs hold a lot of zucchini which lightens the meatballs. Reduce and replace the volume of turkey can with even more zucchini if that’s where your dietary choices are taking you. In the future I’ll be experimenting with replacing the turkey with mashed …

Savory Pumpkin Bread pudding in a casserole dish

Come Together Over Savory Pumpkin Bread Pudding

Pumpkin can’t seem to get away from the use of sugar and cinnamon-y pumpkin pie spices that relegate it to the sweets table. This Savory Pumpkin Bread Pudding– with things like onions and herbs– opens a whole new world of pumpkin possibilities. Here, the dusky earthiness of pumpkin is the perfect match to lots of herbs, mushrooms, and two cheeses in the recipe. Think of it like a cheesy stuffing baked outside the bird, or like a strata. Savory Pumpkin Bread Pudding Brings People Together The people who gather at my table represent a wide range of dietary needs and preferences and, if you live in America in 2021, this is likely the case for you, too. This bread pudding is easily modified to meet the challenges of nourishing a dietarily diverse crowd. And the challenges of the cook organizing meals for them! Having dishes on the table that respect everyone’s needs can be a challenge that you likely know all too well. Above all, it is important to me that there be food that …

flourless walnut spice cake on a platter.

Flourless Walnut Cake with Coffee + Spice Versions

Flourless Walnut cake is perfect as written– the coffee or spice variations take it next level. Three primary ingredients, a few simple steps, for beautiful cakes all winter. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of uncomplicated simplicity.

Two plates of fajitas with avocado tomatillo salsa.

’80s Flashback: Tex-Mex Beef Fajitas + Tangy Avocado Salsa

Back in the ’80s we thought we were so cool to make fajitas at home. Tex-Mex was a new rage and it became a fun new party food. Back in those days, we made fajitas with a thick London broil, sliced and then marinated, each slice grilled individually. The peppers (only green bells were readily available in those days) and onion were flash-sauted on the stovetop. What did we know? This zhooshed up version takes fajitas next level . . .

The Power of Threes: Beluga Lentil, Grilled Nectarine + Burrata Salad

I’ve been experimenting with the design Rule of Threes in my cooking. In this dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The vinaigrette acts like the jewelry that ties the whole ensemble together. Quick to pull off but ever so delicious, beautiful, and versatile, make this soon for a fancy-easy brunch, lunch, or dinner.

Plates of roasted red peppers, white beans, feta, and green herb sauce.

Summer Goes Easy: Roasted Peppers, White Beans, Feta + Simple Herb Sauce

Long on gourmet attitude, short on effort and time, this recipeless guide makes summer dinner go easy. Eight ingredients, under 30 minutes, and you are a cooking genius! Use the same guide in the autumn using your oven to roast the peppers and warm the Feta and beans.

Sweet Corn Buttermilk Cake + Blueberry Compote

The first cake on 101-Mile Kitchen is like a country summer day on a plate. It is rustic in nature– meaning it has textural interest and isn’t overly sweet or elaborate. It is unfussy. It is flourless, therefore can be served to our gluten-sensitive beloveds. And most of all it uses fresh, seasonal, local ingredients. A decade ago I played with and wrote about the magical flavor triad of sweet corn, blueberries, and buttermilk. I had two inspirations at the time. First by Claudia Fleming’s sweet corn ice cream recipe from her famous out-of-print book, The Last Course, from her time as the innovative pastry chef at Grammercy Tavern in the 1990’s. Tim Mazurak of the delicious blog Lottie + Doof created a blueberry galette in a cornmeal crust and served it with the same sweet corn ice cream. Swoon. My addition of buttermilk to the corn and blueberries brought bucolic thoughts of summer full circle. I promptly forgot about this happy flavor song until now. The Sweet Corn Buttermilk Cake The Sweet Corn Buttermilk …

Anti-PB + J: Crunchy Cold Buckwheat Noodle Salad

As a kid I hated peanut butter and jelly sandwiches. The basic components were good, I thought. But jelly seeping through the bread, the gluey palate-sticking nature of the thing, and the whole sandwich mangled by a thermos smacking it inside the lunchbox of a girl with a purposeful stride? Thank you, but no. If Crunchy Cold Buckwheat Noodles in Peanut Sauce had been popular among suburban moms so long ago, it would have been my absolute lunchbox preference. The chewy buckwheat noodles draped in a velvet cloak of spicy, gingery

Douglas Fir Tip sorbet and hazelnut cookies

On the Cutting Down of a Forest: Douglas Fir Tip Sorbet

Our sweet little home melts into the backdrop of a 260+ acre forest. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that’s especially noticeable in the early mornings, and the eerie sounds that call from it after dark. Beginning Tuesday, as happens in Oregon, the crop of timber– the entire forest– will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now. What does one serve on the occasion of a forest being cut down?

hazelnut cookies sitting on chair in Oregon field

Rustic + Lovely: Hazelnut Meringue Cookies

Oregonians are rightfully proud of our home-grown hazelnuts, with 99% of U. S. hazelnuts grown right here in the Willamette Valley. This fast and simple four-ingredient recipe (five if you use the optional almond extract) features them like the heroes they are.

Nutty meringue cookies have been around for decades. The difference here is that I’ve developed this recipe to feature as much hazelnut flavor and texture as the egg white meringue will hold. Don’t let this quiet beige cookie fool you– they pack in a lot of hazelnut along with their very pleasant crispy and chewy texture.