Cherry Tomato and Watermelon Salad

Yesterday, since we finally are experiencing summer weather, I decided to make Cook's Illustrated's Cherry Tomato and Watermelon Salad.

Saturday I had visited the South Lansing Farmer’s Market and picked up several of the ingredients needed to make the salad. It was my first visit to the small market, but was excited to see a nice mix of vendors. I purchased some locally grown produce, a Jamaican meat patty and even a cute pair of earrings (with proceeds to send a grandson to college).

At the market, I was able to find cherry tomatoes and fresh mint. From there a quick stop at the regular market for a watermelon, shallot and feta. The rest of the ingredients were in my pantry. I followed the recipe as it was written. The salad took about an hour to prepare. It was a great combination of sweet (from the cherry tomatoes and watermelon) and tangy (from the feta). The mint added a nice coolness which really helped exemplify the flavor of summer.

As the recipe indicates, I let the tomatoes sit for half hour in sugar and salt. This was ample time to chop the rest of my ingredients. I went a bit over 1 cup of watermelon and next time I will increase the watermelon to 2 cups. I would have liked an even mix of tomato to watermelon.

When the tomatoes had sat, there was quite a bit of liquid in the bottom of my bowl. As I spun the tomatoes of their seeds and liquid even more liquid was expelled. It had never occurred to me to spin my tomatoes. I spin everything else – salad green, herbs, why not tomatoes?! I was just able to get a 1/2 cup of liquid from my spinning.

Next time I make this salad, I will either sweat the shallots, by letting them sit for 5- 10 minutes with a bit of salt on them, or gently sauté them before adding my tomato liquid. The shallot flavor was a bit overwhelming in the final salad.

By reducing the liquid from the tomatoes, it gave you a sauce with a great concentrated tomato flavor. Adding the vinegar really helped cut the sweetness that you get from tomatoes. I did not add any additional salt to my final dish, as feta is usually so salty I did not think I would need any additional, and I was right, I didn’t.

This salad would be a great addition to take to a summer picnic or if you looking for a refreshing alternative to traditional salad. By our serving size (about ½ cup), we were able to get 6 servings from this salad. Here is my modified recipe:


Cherry Tomato and Watermelon Salad
Serves 6. Published July 1, 2008. From Cook's Illustrated, slightly adapted

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket, avoiding pale, unripe ones. If using grape tomatoes, simply cut them in half along the equator (rather than quartering them) to expose the maximum amount of seeds and pulp. If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).

2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
1/2 teaspoon sea salt
1/2 teaspoon white sugar
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
Ground black pepper
2 cups watermelon , cut into 1/2-inch cubes
4 ounces feta cheese , crumbled (about 1 cup)
3 tablespoons chopped fresh mint leaves , roughly

Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Sprinkle the remaining 1/4 teaspoon salt on the minced shallot and let rest for about 10 minutes.

Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside.

Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.

Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season if necessary.

Add watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.

Jen's note: If you are not immeidately serving the salad, wait and toss the tomato dressing when ready to serve.

Potatoes....

Those who know me know I never miss the Munger Potato Festival. It is something I have been going to since college (actually since I turned 21) and I haven’t missed a year. Not to date myself, but this will be my 18th year. Looking through my blog, over the last 3 years, I have yet to dedicate one single solitary post to potatoes. I’m embarrassed and its long overdue.

Potatoes are native to South America and there are thousands of varieties today. They are a relative to tomatoes and eggplants. Potatoes are America’s most popular vegetable and the fourth largest food crop grown globally. Potatoes are a very good source of vitamin C, low in sodium and a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes are also a great source of the antioxidants.

There are four basic types of potatoes we eat here in the United States: russet, long white, round white and round red.


The russet, or Idaho or baking potato has rough, brown skin. They are long and slightly rounded in shape. They have a low moisture and high starch content. They are excellent baking potatoes and used to make French Fries. Three-quarters of potatoes planted are russets.

Long, white potatoes are similarly shaped to the russet but their skin is thinner and grayish-brown. They are best served baked, boiled or fried. Baby long, whites are called fingerlings.

Round, white potatoes have a low starch and high moisture content making them

excellent boiling potatoes. Their skin is more waxy than russets and are the same grayish-brown as long, whites. They roast really well and also make good mashed potatoes.

Round, red potatoes are the same as round, whites however their skin is reddish-brown.

Some random potato tips and facts:

• Yukon gold potatoes make the best mashed potatoes (in my opinion) with their high moisture content and almost buttery taste.
• Adding a peeled, raw potato to an oversalted dish can help absorb some of the salt.
• New potatoes are young potatoes and can refer to any variety.
• Neither yams nor sweet potatoes are related botanically to potatoes.
• In the United States, Michigan is the largest producer of potatoes used for potato chips. Three quarters of Michigan’s potato crop is used to make potato chips.
• Frito Lay has added a feature to their website where consumers can track where their bag was grown. With a bag in hand, visit their Chip Tracker to see where your bag came from.

And many ask what type of potatoes you eat at the Munger Potato Festival and what type of potato high jinks ensue. Sadly, the amount of potatoes served in very limited in type and no games of hot potato are played. But for me it is a time to spend with great friends, laugh and forget about anything but potatoes for a few days.

July is National Horseradish Month

July is national horseradish month. Horseradish is native to eastern Europe but grows very well here in the United States. Both the leaves and root are edible. The leaves are used in salads, but it is prized for its root. Horseradish is a member of the mustard family and the roots have a spicy, pungent bite. They are usually grated or ground. When grated or ground, the roots release their volatile oils. This gives horseradish its characteristic bite.

Bottled (prepared) horseradish is ground and usually mixed with vinegar. Vinegar stops the reaction and stabilizes its flavor. If vinegar is added immediately after it is crushed, it will give a milder finished product. Processors may also add sugar, salt or other ingredients like beet juice. If you have seen red horseradish, it is the beet juice that gives it its color.

Historically horseradish has been used as far back as 1500 BC. It was rubbed on the lower back to alleviate pain and the early Greeks thought of it as an aphrodisiac. It has also used to help expel mucus from the lungs, to treat food poisoning, scurvy, tuberculosis and colic. It has long been one of the five bitter herbs used in the Jewish Passover.

The odd sounding name is believed to come from a mispronunciation. The German name meerrettich (meaning sea radish since it grows near the sea) was mispronounced by English speakers to meerraidsh. Meer is similar to mare which then was changed to horse. Radish comes from the Latin word for root, radix.

Horseradish goes really well with roast beef and ham. Remember it next time you are making yourself a sandwich. It adds a great kick to deviled eggs, artichoke dip and salmon rollups. July meets grilling, so think about horseradish when you fire up the grill. It goes great with burgers (add a teaspoon or two to the ground meat before shaping the patties), marinade for steaks, brushed on salmon or other oily fish. It also goes great in Bloody Marys and adds a kick to your Margaritas.

Enjoy horseradish this month!

Festival Weekend

We have an exciting weekend of festivals lined up for us Michiganders.

Today kicks off the National Asparagus Festival in Shelby, Michigan (about 30 miles north of Muskegon). Activities of interest include farm tours, asparagus dinner, 5K, parade and a bull riding extravaganza.

Today also kicks off the Gizzard Festival in Potterville, Michigan (about 15 miles south of Lansing). Besides gizzard eating and beer drinking, there is a 5K, parade, basketball tournament, car show and gizzard eating contest. It might be worth the drive to watch the contest!

Ramp Up for Spring

Ramps, or wild leeks, are starting to appear. This wild relative to the onion starts growing in Appalachia at the first signs of spring and starts working its way northward to Canada as the ground warms and things begin to thaw.

The name ramp derives from the zodiac sign Aries or the ram. The ram is known for its stubbornness and people who fall under the sign Aries, born in late March to early April are also said to be stubborn. Because the ramp is frost resistant and therefore stubborn to Mother Nature, early on it was called Ramson, son of the ram. The name later morphed into ramp.

They grow on the damp forest floor, so keep your eyes open while hiking. Both the leaves and the bulbs can be eaten, but they have an assertive, garlicky flavor so use them sparingly. The bulbs can used like garlic cloves or a shallot - sliced and sautéed as a base for soups and sauces. The leaves can be sliced and added to egg dishes, casseroles or stir fry.

A traditional way to eat at ramp festivals is to boil a bunch of ramps for 20 minutes in a large pot with a splash of cider vinegar. The ramps are then drained and quickly sautéed with bacon grease and served hot.

This month’s Bon Appétit has a recipe that just screams springtime. I imagine sitting on the back porch, eating this with some fresh fruit and lightly toasted English muffins.Enjoy!

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Scrambled Eggs with Ramps, Morels, and Asparagus

Serves 2

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1 tablespoon butter

1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)

4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)

1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)

4 large eggs, beaten to blend

Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes.

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Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes.

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Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes.

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Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

Michigan Foods

Last night was the first of my two session class on local cooking. I am learning so much (as I always do prepping for my classes) about Michigan foods. I took local a bit farther than a 100 mile radius to encompass the state of Michigan. We have so many great resources that people overlook.

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Did you know that Michigan is the nation's leader in growing potatoes for potato chips?

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Or that we are the fourth largest grower of grapes and sugar beets?

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Did you know that Okemos was home to the world's first commercially producing indoor shrimp farm?

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Did you know that Michigan produces one third of all the blueberries devoured in the U.S.?

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Did you know that one pound of mint oil, extracted from the fresh leaves, will flavor 135,000 sticks of chewing gum?

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Michigan has so many locally grown items to offer and most are overlooked. Why chose a Washington apple when you can chose a Michigan apple? Why chose an Idaho potato when you can chose a Michigan potato? Asparagus season is right around the corner, think Michigan when you grab for your produce.
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Farmers Markets will be opening shortly. Find one near you at Michigan Famers Market.

Chef Steph's Recipes

Chef Stephanie Izard's recipe are posted on her site (see my post about meeting her)

Grilled Skirt Steak and Fennel Salad with Chive Yogurt

Olive Oil Poached Shrimp and Soba Salad

I would recommend checking out her site. She has some great recipes and an informative blog with cute short videos.

Where does your fish come from?

People are becoming much more conscious of where their food is coming from and how it is processed. Organic, free-range, wild-caught are all words you hear almost daily that were virtually absent 10 years ago. Sustainable is a word we hear more and more often, especially in regards to seafood.

I subscribe to several newsletter and one of them recently posted a site I was not familiar with, CleanFish. This helps buyers determine where their fish and seafood is coming from. I wanted to share this resource.

From CleanFish.Com, “We believe in a seafood marketplace that values the extraordinary efforts made by producers who are earnest in their pursuit of sustainable practices that deliver to your table fish you can trust.”

You can follow a particular fish back to its captured body of water, learn about the husbandry and harvest practices of the fishermen.

Unfortunately we do not have any providers here in Michigan, but some of the current purveyors do ship. I am going to ask my favorite fish monger if this is something they provide, so hopefully we will soon see a source in Lansing. I strongly urge you to ask as well.

I am adding the site as one of my links to the right so you can find it in the future if you are looking for it.

Jicama Stick-a-mas

Jícama (pronounced HEE-kah-mah) is a large, bulbous root vegetable which you may have overlooked at the market. It has a thin, brown, fibrous skin and its flesh is white and crunchy, very similar to water chestnut. It has a sweet, almost nutty flavor. It is often referred to as a Mexican potato or Mexican turnip.

Jícama can be eaten raw or cooked. I probably use it more frequently raw than cooked. I like to julienne it and serve it in salads for added crunch or on a crudités platter for something different. Or you can shred it (a mandoline works great with the smallest julienne blade) and make a unique slaw.

A very common way to eat jícama is to slice it like fries, sprinkle it with chili powder and salt and squeeze with some fresh lime. Yum!

When cooked, it retains its crispness. Since it has such a mild flavor, it can add crunchiness to a variety of dishes. Try dicing it and adding to chili, stew or stir-fry. Or finely diced and added to a crab or fish cake. Its juicy crispness compliments spicy dishes well. It is a great addition to a spring roll.

It originates from Central America and goes well with many Latin flavors like cumin, cilantro and citrus like orange, lemon and lime.

To peel jícama, simply remove the peel with a vegetable peeler or paring knife. The easiest way is to remove the top and bottom first, then peel top to bottom (not round and round like an apple). Rinse after peeling. A whole jícama can be stored in the refrigerator for up to 2 weeks. It is best eaten shortly after it is peeled. It is high in dietary fiber (5 grams per 100 grams) and is a good source of Vitamin C and potassium.

Chicken and Vegetable Spring Rolls
Serves 4 – 2 rolls per person

1 chicken breast
Kosher salt and black pepper to taste
1 Tablespoon coarse mustard (can substitute yellow mustard)
1 Tablespoon canola or vegetable oil
1/4 red onion, cut into match stick sized pieces
1 small carrot, cut into match stick sized pieces
1 small green bell pepper, cut into match stick sized pieces
1 small jícama, cut into match stick sized pieces
1 clove garlic, chopped
1 teaspoon freshly grated ginger
1 lime, juiced
2 teaspoons sweet paprika
1 teaspoon chili powder (or to taste)
8 rice paper wrapper sheets, 8” size
1/4 cup fresh cilantro (or basil or Thai basil)

Sprinkle both sides of the chicken breast with salt and pepper. Spread half of the mustard on one side of the chicken breast.

Heat a grill pan over medium-high heat. Place the mustard side down on the pan, then spread the remaining half of the mustard on the top half of the breast. Cook until sides of breast start turning white, about 4 – 5 minutes then flip and cook completely on the other side, an additional 3 – 4 minutes.

Allow the breast to cool to the touch and shred the breast. I like to use two forks to shred chicken, using the tines to shred the meat.

While the chicken is cooking and cooling, sauté the onion, carrot, pepper and jícama in a large skillet until just al dente, about 7 – 10 minutes. Add the garlic and ginger, stirring continuously for about 30 seconds.

Remove the vegetables from the heat, stir in the lime juice, paprika and chili powder.

Allow the vegetables to cool.

Place one rice paper sheet in a shallow dish filled with hot water. Allow wrapper to soak for about 15 seconds, or longer so it is pliable.

Place the pliable wrapper in front of you. Add a tablespoon or so of the shredded chicken at about 6 o’clock if the wrapper were a clock dial, about 1” from the edge. Place a tablespoon or so of the vegetable on top of the chicken. Top the mixture with about 1/2 tablespoon of fresh herbs.
Taking the edge nearest you, roll it over top of the chicken vegetable mixture. Continuing rolling towards 12 o’clock until you have one full roll. Fold sides in (3 o’clock and 9 o’clock) towards the center, then continuing rolling towards 12 o’clock until completely rolled. Repeat with each wrapper.
Serve with your favorite store bought dipping sauce or mix soy sauce, rice vinegar, minced garlic and ginger and a bit of sugar to taste.

EDIT TO ADD: This recipe is very versatileand you can add many different veggies in place of the ones listed. You could easily add vermicelli noodles in place of the chicken for a vegetarian option.

Meeting Chef Stephanie Izard

Yesterday, I was lucky enough to attend an event where Season 4 of Top Chef winner Stephanie Izard spoke and prepared some spring salads. It was interesting to hear her speak about her time on the show – one of my favorites!

She talked about her background, her time in Ann Arbor (she is a UofM grad) and about owning a restaurant before being chosen to appear on the show.

She made three dishes for us. The first was an oil poached shrimp tossed with roasted asparagus and roasted shiitake mushrooms and served over soba noodles with a vinaigrette made with fresh garlic, fresh ginger, soy sauce, honey, sriracha and sesame oil. She told us about making shiitake chips, which I am excited to try. She takes the caps and roasts them after tossing with oil, salt and pepper in a 300°F oven until crisp. That sounds interesting and tasty.

The second dish she made was a skirt steak marinated with an Asian garlic-chili sauce, soy sauce and honey. This was grilled medium, sliced thin and placed a top a salad of shaved fennel, fresh orange zest and juice, roasted red peppers and garbanzo beans then drizzled with a fresh chive yogurt sauce (Greek yogurt and chives blended until creamy). A treat she shared with us (again which I am interested in trying) is dipping garbanzo beans in rice flour and deep frying until crisp.

The third and final dish was a brown sugar cake, which was served as a mini cupcake. There were moist and tasty, sweet without being too sweet.

All three recipes will be available shortly on her website, StephanieIzard.com. She will be opening another restaurant in Chicago in the fall, The Drunken Goat (exact location TBD). It sounds like she has a lot of ventures she is involved in: TV, cookbook, new restaurant. I think she is going to be a rising star we need to keep our eyes on. I feel so honored to have had the chance to meet her. She has an even bigger fan now.

Scanwiches

I just found this site, of scanned sandwiches aptly named scanwiches. This is too funny.

50 Best Food Blogs

Last week, the Times posted an article with the world's best food blogs. Shockily, my blog was not among them (I am joking of course). I do follow one or two of these, but there are so many I have not heard of. It looks like I have some reading ahead of me :)

50 of the world's best food blogs

Happy Reading!

Don't Cry Over Spilled Milk Day

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Today, February 11 is Don't Cry Over Spilled Milk Day.

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So remember that every once in awhile milk spills, things happen. Try to remain optimistic, think happy thoughts, be happy with yourself and the things around you. Things do not have to be perfect and it is okay if they are not.

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Spill some milk!

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Homemade Chocolate Milkshake

Makes 1 - 2 servings

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1 or 2 scoops of ice cream, vanilla or chocolate for extra chocolatey shake

1/2 cup milk

1 teaspoon vanilla extract

3 - 4 Tablespoon chocolate syrup

Garnish with whipped topping and candy sprinkles or chocolate chips (optional)

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Add the ice cream, milk, vanilla extract and chocolate syrup to the blender. Blend until smooth. You don't need to measure the ingredients, you can just eyeball the receipe (remember today is the day to let go!).

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Pour the milkshake into one or two glasses. Top with whipped cream if you like and garnish with sprinkles. Enjoy!

Happy Lunar New Year!

Today is the Chinese or Lunar New Year, marking the beginning of the Year of the Ox. Unfortunately I don't have any ox recipes to share. Perhaps a beef recipe instead? (And Thai not Chinese - I am really stretching today!)

Thai Curry Beef
2 Tablespoons canola or vegetable oil
2 Tablespoons curry paste, or less depending on your spicy preference (panang curry paste is preferred)
1 cup coconut milk, or more if you prefer a soupier dish
2 cups sliced beef sirloin steak, sliced into around 1" slices
1 cup sliced red bell pepper, sliced into around 1/2" to 3/4" slices
1 – 2 Tablespoons fish sauce
1 – 2 Tablespoons brown sugar
2 Tablespoons roasted peanuts
3 – 4 kaffir lime leaves, slivered for garnish (optional)
3 – 4 fresh Thai chilies, slivered for garnish (optional)
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Heat the oil over medium heat in a wok of high sided skillet. Add the curry paste and sauté until it becomes aromatic.
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Stir in the coconut milk and increase heat to medium-high. Heat until coconut milk just begins to boil.
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Add the meat and cook until it is nearly done, about 5 minutes for medium rare.
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Add bell peppers, 1 Tablespoon of fish sauce and 1 Tablespoon of brown sugar. Simmer for 5 minutes.
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Taste and add more fish sauce and brown sugar if necessary.
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Serve over jasmine rice and garnish with kaffir leaves and chilies.
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NOTE: Fresh basil leaves can be substituted for kaffir leaves. Although the taste is not the same, it will add flavor. Chose Thai basil if it is available.
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For my Lansing area readers, I have been able to pick up fresh kaffir lime leaves and panang curry at Oriental Mart (2800 E Grand River Ave, East Lansing #517/337-2519 – near Coral Gables restaurant between Hagadorn and Park Lake Roads).

Obama's Favorite Foods

With a new President in the White House, starting his first full week of office, I thought I would pay a bit of tribute to him by letting you in on his favorite and least favorite foods. According to what I was able to dig up:

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Favorites Include:

Nuts like Roasted Almonds and Pistachios

Vegetables, especially Broccoli and Spinach

Handmade Milk Chocolates from Fran's Chocolates in Seattle

Shrimp and Grits /Soul Foods

He loves to add hot sauce to his meals

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Dislikes Include:

Mayonnaise

Salt and Vinegar Potato Chips

Beets

Asparagus, but will eat it if no other vegetables are avaialble

Soft Drinks, he prefers water

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Sorry Mr. President, but your dislikes are some of my favorites. Beets and asparagus are probably my two favorite veggies.

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Obama's favorite thing to cook is chili. Below is his receipe, I haven't tried it yet but hope to shortly. The tumeric is an interesting twist to a traditional recipe.

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Obama Family Chili Recipe
1 large onion, chopped

1 green pepper, chopped

Several cloves of garlic, chopped

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several tomatoes, depending on size, chopped

1 can red kidney beans

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Saute onions, green pepper and garlic in olive oil until soft.
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Add ground meat and brown.
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Combine spices together into a mixture, then add to ground meat.
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Add red wine vinegar.
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Add tomatoes and let simmer, until tomatoes cook down.
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Add kidney beans and cook for a few more minutes.
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Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

Cristeta Comerford to be White House Chef

As you may have heard, the Obamas will be keeping White House Executive Chef Christeta Comerford. She has been Executive Chef at the White House since 2005 and is the first female and minority to hold the position. She has been working in the White House kitchen since 1995.

Chef 'Cris' Comerford was raised in the Phillipines. After culinary school, she trained in classic French cooking in Vienna, Austria.

"Cristeta Comerford brings such incredible talent to the White House operation and came very highly regarded from the Bush family," Michelle Obama said in a statement released by the transition team. "Also the mom of a young daughter, I appreciate our shared perspective on the importance of healthy eating and healthy families."

Spring Class Schedule

I will be teaching the following classes this spring, I hope to see you there.

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ROMANTIC DINNER FOR TWO
In this hands-on class, you will learn to make a four course romantic dinner, just in time for Valentine's Day. The class will include an appetizer course, salad course, entree course, and dessert course. Each course is easy to make, allowing more time to enjoy the meal instead of slaving in the kitchen. You will sample the meal when you have completed it. Class fee includes a $15 non-refundable supply fee. Limit 10.

Tuesday, January 27 7:00 - 8:30 pm

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Class offered through Delta Township Parks & Rec. Registration begins January 13. Register at http://parks.deltami.gov/ or call 517/323-8590.

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COOKING WITH HERBS

Herbs add depth and flavor to dishes, but herbs can be intimidating and overwhelming if you are not familiar with them. In this hands-on course, you will learn about herbs and how to cook with them to enhance your meals. You will taste all the recipes you prepare in class. Class fee includes a $15 non-refundable supply fee. Limit 10.

Tuesday, March 10 7:00 - 8:30 pm

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Class offered through Delta Township Parks & Rec. Registration begins January 13. Register at http://parks.deltami.gov/ or call 517/323-8590.

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CULINARY ARTS: LOCAL COOKING

The current culinary industry is experiencing a trend that emphasizes recipes using sustainable and locally produced food and ingredients. Join Personal Chef Jen Riebow and discover tips on seasonal produce and where to purchase products and learn some easy recipes to make tasty creations with local ingredients. In this demonstration-style course, you will see these recipes being made and have an opportunity to sample from each recipe. Chef Riebow will also describe the practices behind sustainable food. A LIMITED ENROLLMENT COURSE

Mondays, April 6 and 13 7:00 - 9:00 pm (2 session course)

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Classes offered through MSU's Evening College. Registration begins January 14. Register at http://www.msualum.com/evecoll/ or call 517/355-4562.

Jewel Salad

Over the last few weeks, things slowed down for me and I have had the chance to cook. It somehow felt different from my regular cooking. I am often cooking for a purpose - testing a recipe, for photos for my upcoming new website, etc. But the last two weeks felt like cooking for the pure enjoyment of cooking! It was fabulous.

I found a few different recipes that were heavenly. I made Afghan Roasted Chicken from The Barbeque Bible by Steven Raichlen and also Dukkah-Crusted Lamb Chops with Pomegranate Molasses from Bon Appétit magazine. The Dukkah Crust was fabulous and the next day I roasted sweet potatoes and sprinkled the left over crust over them. I also sprinkled it over roast pork and chicken. The pistachio and earthy spice combination was finger licking good! I would highly recommend trying out this recipe.

I also made an Autumn Jewel salad created by Abra Bennet. I met Abra through Personal Chefs Network. She is an incredibly knowledgeable woman who I admire so much - versed in it feels like every cuisine, spice and technique. She is now living in France, writing a cookbook and living a life I am very envious of. You can follow her journey on her blog French Letters, but I warn you it is amazing and addictive.

One of Abra's original creations, Autumn Jewel Salad, is the perfect combination of ingredients. And luckily the produce is still available. So I am calling the salad Jewel Salad since it is no longer autumn. I hope you enjoy it as much as I do.

Abra's Jewel Salad

Serves 10 - 12

Dressing:

6 tablespoons walnut oil

3 tablespoons pomegranate molasses

2 tablespoons white verjus (see note)

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Salad:

2 cups arugula

1 cup radicchio

2 cups mixed greens

2 Fuyu persimmons -- sliced

2 cups halved red grapes

1 cup pomegranate seeds

2/3 cup toasted whole almonds

1/2 cup crumbled goat cheese

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Combine dressing ingredients in a small jar and shake to emulsify.

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Arrange salad ingredients beautifully and drizzle with dressing.

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NOTE: Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen — it's green. It is used to add acidity to foods, an important component in food and in cooking.

SUBSTITUTION: To make 1/3 cup verjus, mix 3 Tablespoon white grape juice with 2 Tablespoons apple cider vinegar.

Moulton's Best Cookbooks of 2008

Sara Moulton has an impressive resume. She was one of the original Food Network stars, CIA graduate, cookbook author, executive chef of Gourmet magazine, worked with Julia Childs on one of Julia’s PBS shows and one of my favorite chef personalities. She has put together her list of The Best Cookbooks of 2008.

Here is her list, use the above link (in title) for a description of each cookbook:

300 Sensational Soups by Carla Snyder and Meredith Deeds

Urban Italian by Andrew Carmellini

Fish Without a Doubt by Rick Moonen and Roy Finamore

Cuisine Latina by Michelle Bernstein
Michelle was a guest judge on Top Chef and gave this book to the winning team. I am excited to check it out.

Screen Doors and Sweet Tea by Martha Hall Foose

The Modern Baker by Nick Malgieri

Baking for All Occasions by Flo Braker

Dessert Express by Lauren Chattman

Around the World Cookbook by Abigail Johnson Dodge

Knives Cooks Love by Sarah Jay

The Flavor Bible by Karen Page and Andrew Dornenburg
Looks interesting!

Beyond the Great Wall by Jeffrey Alford and Naomi Duguid

Home Creamery by Kathy Farrell Kingsley

In Season by Sarah Raven

Bon Appetit Y'All by Virginia Willis

Hello, Cupcake by Karen Tack and Alan Richardson

Bakewise by Shirley Corriher

More Fast Food My Way by Jacques Pepin
I am a big fan of Jacques and enjoy his first Fast Food My Way, excited to check out the second edition.

I would love to hear from you if you have a review of one of these.

Pierogis

Every year, my family eats pierogis at our Christmas Eve dinner. It is part of our Czech / Polish heritage. Pierogis are filled noodle dumplings [pronounced peer-Oh-gee, unless you are in my family and some unknown reason we pronounce them pee-DOE-gee]. They can be filled with a ground meat mixture, sauerkraut, mushrooms, mashed potatoes, cottage cheese or fruit filling. They are boiled and then fried in butter. They are amazing!

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Yesterday, I went to my grandmother's house where a group of the family gets together and we make a hundred or so for our Christmas Eve dinner. It is an annual event that I look forward to every year.

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First we get together the ingredients and mix up as many batch as we plan to make. We mix the batches in the stand mixer and cover until we are ready to use them.

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After all the dough has been mixed, covered and set aside, we pull out portions of the dough and roll it to the right thickness. Then the dough is cut into pieces and stuffed.

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We usually stuff with sautéed onions, mashed potatoes and cheese. This year we used both aged Cheddar and Gruyère. We also stuffed with sauerkraut, something we do not normally do. Grandma had just finished putting up a crock of sauerkraut; so it was fresh and delicious.

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The filling is added to each piece of dough. The dough is moistened with water around the edges, folded over itself and the edges are crimped closed.

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In batches, the pierogis are added to boiling water for 8 minutes. At this point, we allow them to cool and freeze them until they are

ready to be eaten.

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When ready to eat, the pierogis are fried in butter until golden brown. Then you can eat and enjoy! And trust me, you will enjoy.

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Our family's recipe:

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PIEROGIS – Potato, Onion and Aged Cheddar
Makes about 55

Dough:
6 cups all-purpose flour
1 stick melted butter
1/2 cup milk
3 large eggs
1 cup sour cream
1 teaspoon salt

Filling:
2 pounds potatoes, peeled and cubed
5 tablespoons butter
2 tablespoon oil
1 large onion, diced
1/3 cup milk
Salt and black pepper, to taste
1/2 pound sharp aged cheddar cheese, shredded

Add cold water to cubed potatoes in a large pot, place over high heat and cook until potatoes are soft, approximately 30 minutes.

Meanwhile, melt 2 tablespoons butter and 2 tablespoons oil in a skillet over medium-low heat. Add the diced onions and cook until onions are soft, stirring frequently, about 30 minutes.

When potatoes are finished, drain and mash adding onions and any oil in the pan, the remaining butter and milk. Mash until lump free and well combined. Salt and pepper to taste.

While potatoes and onions are cooking, combine all the dough ingredients in a large bowl. Mix with hands until all ingredients are combined and you have a soft dough.

Fill a large pot with water and bring to a boil.

Divide the dough into four equal balls. Cover three dough balls with a clean towel to prevent from drying out. Take the last ball and roll out on a lightly floured surface until the dough is thin, but not translucent, approximately 1/16”. Cut the dough into approximately 2” x 4” strips. Place about 1 tablespoon on mashed potatoes and 1 teaspoon shredded cheese on half of the strip. Dampen the sides of the strip with water, fold over the empty half of the strip, and press firmly to make sure add sides are firmly closed. Repeat with remaining balls.

Place finished pierogis in pot of boiling water for 5 minutes. Only place a few at a time in the pot, not to overcrowd. Remove the pierogis with a slotted spoon and drain in a colander. Place on a baking sheet to cool.

Pierogis may be frozen at this time for 3 months. Defrost two to three days in the refrigerator.

When ready to eat, sauté pierogis in butter on both sides until golden brown.

NOTE: Fillings can include any combination of ingredients – sweet or savory. Strong cheese such as Gruyère, Fontina or Asiago can be substituted for cheddar. Other fillings include drained cottage cheese; dried plums or other fruit fillings; sauerkraut and mushrooms; ground beef, hard-boiled egg and sautéed onions; cream cheese and sour cream; or rice, mushrooms and dill.