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 …
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.
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 …
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?
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.
The only thing better than ice cream for dessert is ice cream and sorbet for dessert! Making both with the same fruit makes a beautifully balanced contrast of color, tanginess, sweetness, creaminess and frostiness. This type of dessert duo is one of my entertaining go-to’s. The frozen desserts can be made in advance– a big win for the host! There is something show-stopping about serving it this way. I like to serve my ice cream/sorbet duos with some type of cookie, often a shortbread or something nutty.
Here are three easy steps rescue your leafy salads from being sad and pathetic, along with a fast and easy no-measure Classic French Vinaigrette. You’ll see how fun and easy it is to take that basic ratio and create an infinite variety of vinaigrette options. And I share my most embarrassing cooking tip, and a vinaigrette video tutorial.
Do you have a show-stopping dish in your cooking bag of tricks?
You’ll know the recipe. People lean forward over their plates to inhale its aroma and turn their focus to their fork or spoon. A hush falls over the table. An eater’s brow becomes furrowed in concentrated curiosity, quiet little sighs or hums bubble up as a delicate soundtrack to the moment. Time becomes momentarily suspended.
All of a sudden . . ..
Part two of the Ode to the Bean trilogy recipe is an asparagus-bean salad with lemon vinaigrette. Its crispy lemon-panko topping is pretty special, if I don’t say so myself. It makes a great side dish, but we ate it as our main course and loved it.To bring you up to speed, last week I cooked up one pound of Rancho Gordo Alubia Blanca beans. My objective was to create three unique recipes that wouldn’t having us hating beans by the end of the week. The three recipes– today’s lemony asparagus-bean salad, along with pasta with beans and mushrooms, and brothy beans-and-greens bowl– resulted in three distinct, tasty success stories.
No other food radiates humble simplicity quite like the bean. Beans are easy to cook, fit most dietary lifestyles, and make a hearty winter stew or a tangy chilled summery salad with equal aplomb. Last week I cooked up one pound of Rancho Gordo Alubia Blanca beans, and made a little game of seeing what I could do with them throughout the week that wouldn’t grow wearisome. The pasta with beans and mushrooms, lemony asparagus-bean salad, and brothy beans-and-greens bowl were each distinct, and each a success.