tag:blogger.com,1999:blog-295560152024-03-13T05:03:01.897-05:00A Frenchtown Kitchen & GardenWisconsin style. French Canadian roots. Frugal food. Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.comBlogger450125tag:blogger.com,1999:blog-29556015.post-19332055489927942602018-09-09T15:51:00.002-05:002018-09-09T15:52:44.044-05:00Grandma Annie and Drying Parsley<div class="separator" style="clear: both; text-align: center;">
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<br />
When I was a child I spend a large chunk of every summer at my grandmother's house across the river in Frenchtown. It was usually toward the end of summer, the dog days of August, when this visit took place.<br />
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Frenchtown and my grandmother's house seemed quaint to me, as opposed to the noisy kid-filled neighborhood on Main Street. In Frenchtown, everyone had a garden and shed, and produce was readily shared with neighbors. Only the Bergs had a garden in my home neighborhood.<br />
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One evening after supper, Grandma Annie took down a large basket from a hook in her "back kitchen," a room where her sewing machine kept company with a monstrous cabinet her father had built, in which seldom-used kitchenwares and canned good were stored.<br />
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"Come with me," she said, and we took a three-block walk to the home of another family with a French Canadian name.<br />
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There the basket was soon filled with tomatoes, carrots and green beans, the latter Grandma's favorite. A 20-minute chat ensued, and many thanks and I began to fidget. But I knew, despite my youthful restlessness, that this was a magical moment, a sort of quaint ritual I might never see again. It was charming to me.<br />
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Another time, perhaps even that same summer, another neighbor brought Annie a bunch of fresh-picked parsley. I watched, enchanted, as Grandma washed it and gathered it together with a string, hanging it on another hook in her back kitchen.<br />
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Mystified, I asked about it, as I'd never seen it done before; my mother used seasonings stored in white glass jars on her spice rack. Grandma explained that <a href="http://www.vegetablegardener.com/item/2701/how-to-dry-herbs" target="_blank">drying fresh herbs</a> this way was a method of preserving them for winter use in stews and soups.<br />
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Later in my youth, there was a long time when food seemed to come in boxes, not baskets, and our eating habits shifted, before changing again for the better.<br />
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Now I gather parsley and other herbs from my garden and dry them in my own backyard room, which houses a computer, a storage bench and pantry shelves as well as a corner hutch. I use a huge woven basket to buy produced from farm stands and the farm market.<br />
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Always with my Grandma Annie in mind.<br />
<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com7tag:blogger.com,1999:blog-29556015.post-70037357440147387062018-08-13T16:51:00.003-05:002018-08-13T16:51:56.946-05:00The View from my Kitchen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IaiVdt4eVcVI87Xk2F4pWV1a4yoMr16iSPIpgLBC3vxtl98HiWfE-x6nPEuHydhfXqLIueGIauWAQxJrUfpPhyphenhyphen_W5DYhuBbdHOx76JZxEQBj3WeeRKyfzkDIQ39ozl2leXR2sA/s1600/DSCN7871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IaiVdt4eVcVI87Xk2F4pWV1a4yoMr16iSPIpgLBC3vxtl98HiWfE-x6nPEuHydhfXqLIueGIauWAQxJrUfpPhyphenhyphen_W5DYhuBbdHOx76JZxEQBj3WeeRKyfzkDIQ39ozl2leXR2sA/s640/DSCN7871.jpg" width="640" /></a></div>
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For the first summer in many years, I have few commitments that stand between me and my backyard garden. That's a pure pleasure for me.</div>
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Also for the first time in many years, my vegetable garden has fallen prey to marauding squirrels and other critters. After a mid-July harvest, my started-from-seed lettuce entirely disappeared from the garden before it could produce a second crop. Same thing with my carrots. I have three beets left. We've harvested one tomato and a lot of hot peppers. There's a Barbie-doll-sized eggplant that I've earmarked for mid-September ratatouille. Chives, parsley and eggplant are - thankfully - doing fine. </div>
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Still it's an odd time to rename the blog to include the word "garden," I guess. </div>
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Oh, well.</div>
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Twelve years old now, the blog began when I wanted to engage my college journalism students in news blogging. That really didn't work out, but I did meet some terrific bloggers online, many of whom are now Facebook contacts and cherished friends.</div>
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My blog has brought in a few hundred dollars from Google over the years, and I'm fairly happy with it, even though my audience is small. Becoming a blogger forced me to acquire some photography skills. I'm still using the Nikon CoolPix my husband bought me in 2005.</div>
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I love shooting photos of anything garden related, and I've been searching for a way to share those photos without overburdening my Facebook friends. </div>
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The photo above is the view from my kitchen window. It's what I see when I'm making a salad, peeling potatoes, or prepping a chicken dish. It's as part of my kitchen as the stove or refrigerator.</div>
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The view enables me to run outside to chase critters away when necessary, and monitor the birds, bees and butterflies who visit regularly. </div>
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After 12 years, it just seemed the blog needed another name change. Welcome to "A Frenchtown Kitchen & Garden."</div>
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<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com2tag:blogger.com,1999:blog-29556015.post-4489085558140660392017-12-22T19:47:00.002-06:002017-12-26T14:48:45.940-06:00You Might As Well Face It: You’re Addicted to Spices<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3diOS1dKH-ParU3I_T2yIvVx9atpO1r0gFDPfw3metxPu60PNGfR7G0Nfpek71zLTKHQL6kV0AdfFahUwXMSG-INWwOX-Ex3ffu1UARnRrnPYAyED0zs7Ttt0qfvii5C9MDtlg/s1600/DSCN7102.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3diOS1dKH-ParU3I_T2yIvVx9atpO1r0gFDPfw3metxPu60PNGfR7G0Nfpek71zLTKHQL6kV0AdfFahUwXMSG-INWwOX-Ex3ffu1UARnRrnPYAyED0zs7Ttt0qfvii5C9MDtlg/s320/DSCN7102.jpg" width="320" /></a>I am addicted to buying spice and spice blends the way some people are addicted to shopping at Sephora, acquiring LuLaRoe items, or drinking coffee. Or whatever.<br />
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A huge section of my cupboard is dedicated to herbs and spices, from Adobo to Za’atar seasoning.</div>
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I buy so much that I had to write <a href="https://frenchkitcheninamerica.blogspot.com/2014/01/what-to-do-with-old-and-outdated-spices.html" target="_blank">this post</a> post four years ago. (<b>UPDATE:</b> Using hot spices to deter squirrels doesn’t work, in my experience and it’s kind of cruel anyway, as a commenter pointed out.)</div>
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But recently, I decided to try my hand at mixing my own blends, in an effort to create more cupboard space, not to mention being a more conscious consumer - and save money, too.</div>
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Around the holidays and on finger-food nights, we often have fresh vegetables and dip, or chips and dip. A few years back, I fell hard for a commercial chip-and-dip spice blend from my favorite spice purveyor, but discovered I could make my own at great savings.</div>
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<b>Here’s the recipe;</b></div>
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<ul>
<li>1/4 cup onion powder</li>
<li>1/8 cup garlic powder</li>
<li>1/4 cup minced onion</li>
<li>1 teaspoon freeze-dried chives</li>
<li>1 teaspoon dill</li>
<li>1/2 teaspoon parsley</li>
<li>1/4 teaspoon paprika</li>
<li>Dash pepper</li>
</ul>
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Toss in a small jar and shake. That's all!<br />
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<b>To make dip:</b> Blend about a half tablespoon with a cup of sour cream (or half cream cheese and half sour cream) and allow to chill for at least an hour. Serves two.<br />
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I'm going to play around with it a bit, and maybe adjust the measurements. You should, too. I know some people are strict recipe followers. I am not.<br />
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If you decide to make this blend as a gif or in bulk, you can save more by buying spices that are priced at, say, $1 a bottle, usually at chain stores, drug stores or dollar stores.<br />
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<b>Additions:</b> Capers, fresh yellow or green onions, chopped walnuts, green or red peppers, olives. Very versatile.<br />
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com6tag:blogger.com,1999:blog-29556015.post-20869682494795421492017-12-15T20:17:00.000-06:002017-12-17T14:26:32.006-06:00Best Wishes for a Warm Holiday Season<div class="separator" style="clear: both; text-align: center;">
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Yes, bland title. I know.<br />
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It's been a slow year for this almost-12-year-old blog. I've been cooking a lot, but I haven't been terribly inspired.<br />
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I make a lot of soups. Last winter it was a regular Thursday afternoon event: Chicken vegetable, tomato vegetable, onion, corn chowder, cabbage and sausage, cheese broccoli, even broccoli tomato, which happens to be my favorite.<br />
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I usually make my own stock, and enjoy it immensely. The tasks of slice and dicing to achieve <i>mise en place </i>continue to calm me. And that has been extremely necessary in this, um, eventful year.<br />
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Good food continues to comfort.<br />
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It was evident at the end of 2016 I would need to become more involved in my community, do something good. Food drove that, too, as I became further involved in our weekly farm market. I'm not a vendor, but I am a regular shopper. I've enjoyed using social media to encourage eating locally. I've helped sell everything from eggs to peppers to pumpkins, and I think, sharpened my photography skills just a bit.<br />
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As we approach the year's end, I vow to do at least one post a month, even if it's a simple soup or salad post. I need to share my tartar sauce recipe - it's wonderful, and so simple - and my favorite broccoli salad.<br />
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What will the loss of net neutrality bring to blogging and the Internet? It's not looking good. As a country, we have regressed much in the past 12 months.<br />
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But at this time of year, I prefer to be optimistic.<br />
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Here's hoping you all have a beautiful holiday season! May 2018 bring us peace.<br />
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<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-21573840585205135562017-02-19T15:48:00.001-06:002017-02-19T15:50:26.606-06:00Tomato-Herb Butter<div class="separator" style="clear: both; text-align: center;">
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The flavor of tomatoes brings the taste of summer back, even in mid winter.<br />
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We had good luck with our tomatoes last year, and I froze several sandwich bags full for winter soups and stews.<br />
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I've made tomato-vegetable soup, creamy tomato soup and chicken-tomato soup. I've added tomatoes to roasted vegetable side dishes.<br />
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And I've made tomato butter. With a few choice herbs.<br />
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It's so easy. And so delicious. On bread, rolls, pasta, vegetables, and under cream cheese on a bagel. Try it on a baked potato, or in dips, spreads and on roasted chicken or fish.<br />
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<b>Tomato</b>-<b>Herb</b> <b>Butter</b><br />
<ul>
<li>About two cups of cherry tomatoes, sliced; fresh are best, frozen a second choice</li>
<li>Generous pinch sea salt</li>
<li>1/2 teaspoon basil</li>
<li>1/4 teaspoon dill</li>
<li>Generous dash black pepper</li>
<li>2 sticks unsalted butter</li>
</ul>
Broil the tomatoes on a cookie sheet for about 8-10 minutes, until tomatoes begin to turn brown. Remove from oven and allow to cool. While tomatoes are cooling, sleep ve butter sticks into a medium bowl and allow to soften. Use a small food processor to chop cooled tomatoes. Season tomatoes and mix with butter, folding until well blended. Flavored butter can be placed ramekins or butter molds, and chilled.<br />
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I added a generous tablespoon or more to a noodle, brocolli and chicken stir fry. Wow!<br />
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<span id="goog_357793848"></span><span id="goog_357793849"></span><br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com1tag:blogger.com,1999:blog-29556015.post-11217595473486693912016-10-30T18:17:00.000-05:002017-02-06T20:04:27.810-06:00Reformation Rolls, Not Unlike Hot-Cross Buns<div class="separator" style="clear: both; text-align: center;">
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One of the things I love about community markets, no matter the location, is that they always yield a few surprises.<br />
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I've gone shopping for asparagus and ended up with whisk brooms. I've searched for zucchini and discovered far-more-exotic <a href="http://frenchkitcheninamerica.blogspot.com/2014/04/red-celery-salad-with-bacon-apples-and_24.html" target="_blank">red celery</a> and striped <a href="http://frenchkitcheninamerica.blogspot.com/2012/08/stuffing-tomatoes.html" target="_blank">stuffing tomatoes.</a><br />
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Discovering new things is part of the lure for me. It's why I shop at farm markets, from Wisconsin to Paris.<br />
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This week's surprise was Reformation Rolls.<br />
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Growing up in a Catholic household I'm familiar with <a href="http://frenchkitcheninamerica.blogspot.com/2014/04/fast-and-frugal-hot-cross-bun-pudding.html" target="_blank">Hot Cross Buns</a>, a tasty Lenten staple. On my third trip to France, I became enamored with <a href="http://frenchkitcheninamerica.blogspot.com/2014/02/new-making-jesuites.html" target="_blank">Jesuits</a>.<br />
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I'd never heard of Reformation Rolls, though. Apparently, they are a German All Souls' Day custom. Halloween, it seems, was not traditionally celebrated in Germany, at least not until recently. (It's hot stuff in France, although I've never been there on Oct. 31.)<br />
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You can read more and find a recipe <a href="http://www.seitanismymotor.com/2016/10/reformationsbroetchen-reformation-rolls/" target="_blank">here</a>.<br />
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I'm a bit surprised, growing up in heavily German-Lutheran Wisconsin, that I'd never heard of this sweet treat.<br />
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I'm looking forward to dunking them into my coffee tomorrow morning.<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-22340314903714843272016-02-15T22:00:00.000-06:002017-02-06T20:05:19.046-06:00Curried Winter Squash Soup<div class="separator" style="clear: both; text-align: center;">
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I have been making soup every week since cold weather set in. Any time we have leftover bones or carcasses, I begin a soup stock that sometimes takes two days to make; it's rich and savory and serves as the basis for a variety of soup recipes.<br />
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Homemade stock - apparently it's more stylishly called bone broth at the moment - is essential for casseroles and many vegetable dishes, as well as soup. When you focus on fresh or from-scratch foods, prepared sauces and soups begin to taste horrible in fairly short order.<br />
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Sampling stock in progress is a perk; I use about a half dozen spoons in the process. I throw vegetable scraps and leftovers into soup, so I've had some interesting combinations this winter. Cauliflower-corn-red pepper soup was probably my favorite.<br />
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But oh, this soup, this sweet <b>Curried Winter Squash Soup</b>, a gift from a bread-making friend, was probably one of the best soups I've ever tasted and although I haven't made it myself yet, I know she's OK with sharing the recipe. A farm market vendor, she posted it on our market's Facebook page.<br />
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<span style="font-family: inherit;"><b>Curried Winter Squash Soup</b></span></div>
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<li style="color: #141823;"><span style="font-family: inherit;">2 pounds winter squash</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">2 Tablespoons butter</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">1½ cup chopped onion</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">½ cup celery</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">1 or 2 sweet apples peeled, cored and diced</span></li>
<li style="color: #141823;">salt and fresh-bourn pepper to taste</li>
<li style="color: #141823;"><span style="font-family: inherit;">1 Tablespoon curry powder, or to taste</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">3 cups chicken broth</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">1 cup unsweetened apple cider</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">1 bay leaf</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">1 cup buttermilk (or ¾ cup milk and ¼ cup sour cream)</span></li>
<li><span style="color: #141823; font-family: inherit;">1 </span><span style="color: #141823;">Tablespoon</span><span style="color: #141823; font-family: inherit;"> finely minced ginger root, divided</span></li>
<li style="color: #141823;"><span style="font-family: inherit;">Fresh grated nutmeg</span></li>
</ul>
<div style="color: #141823;">
</div>
<span style="font-family: inherit;">Bake squash in 375-degree oven until tender. Set aside until it's cool enough to handle.</span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;">Melt the butter and brown onions and celery until tender and clear. </span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;">Add apples, broth, cider, bay leaf and curry. Bring mixture to a boil, reducing heat and simmering for 20 minutes. </span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;">Add squash.</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;">Use a blender to purée mixture, about one cup at a time. Add the ginger gradually. </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;">Stir in milk and heat the soup again, but do not boil it. Adjust seasonings such as salt and pepper and garnish with fresh-grated nutmeg.</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;">I'd serve this with a ham sandwich and coleslaw. </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><i>Thanks to Brenda of Bay Bakers for allowing me to showcase her recipe.</i></span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
<span style="font-family: inherit;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
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<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-31316231620946326472016-01-25T21:26:00.001-06:002017-02-06T20:04:57.021-06:00Purslane, the Tasty and Succulent Weed<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMYHoAoTTvrpc_eFiyVRNdEfCaptJ8jqg9Sfb3imIhjMWt8Bmun0PWmFqWIaji3OUtEuKMESget-Y2A7eiBvse-T6nxHrKTRIZef-yZmb_DyCNuJJdIIAd5bm68XMXnbRVL3P2Q/s1600/DSCN9205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMYHoAoTTvrpc_eFiyVRNdEfCaptJ8jqg9Sfb3imIhjMWt8Bmun0PWmFqWIaji3OUtEuKMESget-Y2A7eiBvse-T6nxHrKTRIZef-yZmb_DyCNuJJdIIAd5bm68XMXnbRVL3P2Q/s400/DSCN9205.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Purslane in all its glory on my deck.</b></td></tr>
</tbody></table>
<br />
Although the Upper Great Lakes escaped last weekend's behemoth snow fall, it's snowing now and just below freezing, which means whatever accumulation we get will be heavy. In other words, not much fun to shovel tomorrow.<br />
<br />
So we're staying indoors as much as possible. Yesterday I rearranged my gardening books, moving them from the pantry - I know, strange place - to a tall bookcase in the living room. I take pleasure in knowing that they are easier to access and that in a month or so, I will be starting a few seeds indoors.<br />
<br />
As I pored over my gardening looks, I was reminded that last summer a grower friend challenged me to do something with <a href="https://en.wikipedia.org/wiki/Portulaca_oleracea" target="_blank">purslane</a>, a weed that has culinary uses as a salad enhancement and a soup thickener.<br />
<br />
It reminds me of sedum, the kind that makes a dandy ground cover in your garden.<br />
<br />
But it's widely used for cooking in North Africa, the Middle East and parts of Asia. Purslane is crisp but feels tender when you bite into it and a bit citrusy when you taste it.<br />
<br />
I tossed some raw purslane into my salad and it was not unpleasant. I think I will pass on the soup thickening, however. I did find it an interesting addition to egg salad, imparting a hint of lemon and a touch of crispness, not unlike thinly-sliced celery.<br />
<br />
Some people add purslane to stir fries. That's something I might try next summer.<br />
<br />
Purslane can be foraged. In fact, it grows all over the world. I've seen it erupting out of sidewalk cracks. You can read more right <a href="http://www.seriouseats.com/2013/08/foraged-flavor-all-about-purslane.html" target="_blank">here</a>.<br />
<br />
No doubt I'll run across some purslane six months from now. Meanwhile, I'm going to immerse myself in seed catalogs and dream away the rest of January.<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com2tag:blogger.com,1999:blog-29556015.post-16296493114136622892015-11-08T16:06:00.000-06:002017-02-06T20:06:11.803-06:00Pumpkin Gnocchi with Sausage and Thyme<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ik6R-mErtUBOXVCo6fXhGjSt5ttSANkP60UoSjYKHI1EV9vCVQOpZh_kw5jdcoKpirrrBtvo5I5iwk6HYlyV_ovRp-ManMwl5ki3Qn3ieCmYDTAr6UxpClXMF4P2sqUkWXBBMQ/s1600/DSCN9452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ik6R-mErtUBOXVCo6fXhGjSt5ttSANkP60UoSjYKHI1EV9vCVQOpZh_kw5jdcoKpirrrBtvo5I5iwk6HYlyV_ovRp-ManMwl5ki3Qn3ieCmYDTAr6UxpClXMF4P2sqUkWXBBMQ/s400/DSCN9452.jpg" width="400" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Apple chunks, raisins, walnuts and a topping of sharp cheddar add a taste of autumn.</b></td></tr>
</tbody></table>
Last fall I was couch ridden, thanks to a painful leg injury. After several months of physical therapy followed by almost-daily workouts, I ventured into the kitchen to try my hand at meal preparation again.<br />
<br />
I've made some incredibly tasty meals, mostly old favorites and comfort food, but I felt ready to tackle something new this fall.<br />
<br />
Like hords of others, I love the seasonal flavor of pumpkin, and although I'm not ready for pumpkin spice everything, when I saw a package of pumpkin-potato gnocchi at the supermarket, I thought I'd give it a whirl.<br />
<br />
It's not the easiest pasta to work with, as it happens.<br />
<br />
I followed directions on the package. Pre-boil about five quarts of water, salt it, add gnocchi at full boil and continue two minutes after gnocchi rises to the surface, then drain.<br />
<br />
I tasted. Bland. A bit paste-like. Perhaps I overcooked?<br />
<br />
Now what?<br />
<br />
Here's what I came up with:<br />
<ul>
<li>1/1 17/6-ounce package gnocchi</li>
<li>2 medium or one very large sweet onion, chopped</li>
<li>3 links of apple-chicken sausage, sliced about a half-inch thick</li>
<li>1 chopped apple, any variety, but choose one that holds up when heated</li>
<li>1 heaping Tablespoon butter</li>
<li>1-2 teaspoons dried thyme</li>
<li>1/8 cup walnuts, chopped</li>
<li>1/4 cup raisins</li>
<li>salt and pepper to taste (lightly on the pepper)</li>
<li>1/3 cup sharp cheddar cheese, grated</li>
</ul>
Prepare and measure all ingredients in advance. With gnocchi, one must move fast to keep it from getting mushy.<br />
<br />
While gnocchi is boiling, sauté onions until carmelized, adding sliced sausage, apple and thyme. Use a large skillet, so you can add gnocchi when thoroughly cooked. Lower heat, add walnuts and raisins, Stir gently, so as not to break open the gnocchi.<br />
<br />
Serve with grated cheese on top.<br />
<br />
A few things tips and things I learned:<br />
<br />
<ul>
<li>Use onions, not shallots, for more robust flavor.</li>
<li>Undercook the gnocchi, just a bit.</li>
<li>Go light on the pepper. Just a dash.</li>
<li>Add more butter, if you wish.</li>
<li>Try a pinch of brown sugar at the very end.</li>
<li>Consider a healthy dash of cinnamon or pumpkin pie spice.</li>
<li>Thyme may be increased, according to individual tastes.</li>
<li>Pair with warm spinach salad and cornbread. Serve with hard cider.</li>
</ul>
<div>
I'm not sure I'll try this again. Too carb-y and tasteless on its own. But with some additions and some trial and error, the dish was good, especially with a side salad that added a bit of tartness and freshness.</div>
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<br />
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<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-33704928825772681012015-11-08T13:43:00.000-06:002015-11-08T13:43:44.662-06:00Fall in Northeast Wisconsin, Part Two<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJe2Y1ZWg_zq_-o-yBX22NqzUcuIa7MxIhmT5v2G_lT3gqKaSBRPUiiC5ZIepmmMRfQtleN1HbH_y9HduKoMiZNjJVrpCew8A98EgTA__FgdgaV9hnVVriQSLEhNeqiCfHEHHTRw/s1600/DSCN2150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJe2Y1ZWg_zq_-o-yBX22NqzUcuIa7MxIhmT5v2G_lT3gqKaSBRPUiiC5ZIepmmMRfQtleN1HbH_y9HduKoMiZNjJVrpCew8A98EgTA__FgdgaV9hnVVriQSLEhNeqiCfHEHHTRw/s400/DSCN2150.jpg" width="361" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A local park in early October.</b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jDnHNvabZuvOBR4srDyLXal9Q8rMuA0LNZ8BlpAzLvSptx9j_0cGr7pATpo4INS94w2KYSuEEU0ah3NndNgbqJeGtHWHQMC99aBSM3Y53w8L7aGSOhZl0NK2x2tdxHav_x44Rw/s1600/DSCN2335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jDnHNvabZuvOBR4srDyLXal9Q8rMuA0LNZ8BlpAzLvSptx9j_0cGr7pATpo4INS94w2KYSuEEU0ah3NndNgbqJeGtHWHQMC99aBSM3Y53w8L7aGSOhZl0NK2x2tdxHav_x44Rw/s400/DSCN2335.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Early fall farm market sign.</b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnolWP4WOeqrWwV-YEsgoLCHfHZ3GLk9KDawmJR4ep0G8Twu8ts2A9_5Y5c4-P86zcQvIH2PElHw_oAy-vSJKxl_3f4oPsN3p9kUBxFxFHoGU5ANds7ho776k-KnpKx-LAKupVw/s1600/DSCN2371.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnolWP4WOeqrWwV-YEsgoLCHfHZ3GLk9KDawmJR4ep0G8Twu8ts2A9_5Y5c4-P86zcQvIH2PElHw_oAy-vSJKxl_3f4oPsN3p9kUBxFxFHoGU5ANds7ho776k-KnpKx-LAKupVw/s400/DSCN2371.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Saturday in October, downtown building.</b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Tegl7Yz9xyEkxRy7rQAjI_AAuJbfe69OmMS5DqDrPomqUYgwtdds17_0EdZd_U2FP4RLIB3tJIQWxLhqqvaUOMgYPtbSkBEA6FXoTjdL8bruUlIItGkqkvHuYyGmAPQ3yIGSVA/s1600/DSCN9446.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Tegl7Yz9xyEkxRy7rQAjI_AAuJbfe69OmMS5DqDrPomqUYgwtdds17_0EdZd_U2FP4RLIB3tJIQWxLhqqvaUOMgYPtbSkBEA6FXoTjdL8bruUlIItGkqkvHuYyGmAPQ3yIGSVA/s400/DSCN9446.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Side yard on a Monday morning.</b></td></tr>
</tbody></table>
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<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-16081611539494118332015-10-11T19:17:00.001-05:002017-02-06T20:08:51.307-06:00Fall in Northeast Wisconsin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAW4QNmgW4M0DMzWJ3PmqtUWVrDyrDu2FJQI8cmG7sx1JtvrkTWo7VeJuLcxbri2EeSZl2ldEImzrnxrrw3TD07XU-JcwbXl1tNLapRl70rxdCvW8VZk8WjOAoP1Qfn8Gnew1MsA/s1600/DSCN9410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAW4QNmgW4M0DMzWJ3PmqtUWVrDyrDu2FJQI8cmG7sx1JtvrkTWo7VeJuLcxbri2EeSZl2ldEImzrnxrrw3TD07XU-JcwbXl1tNLapRl70rxdCvW8VZk8WjOAoP1Qfn8Gnew1MsA/s400/DSCN9410.jpg" width="400" /></a></div>
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We harvested dozens of green tomatoes this week, but still have a few pole beans on the vine. There's one tiny eggplant left.<br />
<br />
No hard freeze yet and its already the middle of October. The leaves are turning slowly this year and all signs point to a long and lingering fall.<br />
<br />
The farm markets are winding down, in stark contrast to a decade ago when they peaked with gleaming pumpkins and squashes in brilliant hues at the end of October. There's not much of a <a href="http://www.scientificamerican.com/article/pumpkin-lovers-face-slim-pickings-thanks-to-climate-change/" target="_blank">pumpkin harvest</a> this year, relatively speaking.<br />
<br />
Our earlier tomatoes were mushy and tasteless, thanks to heavy rains in June. Later season tomatoes, especially the cherry variety had more zip. We made a huge bowl of salsa last week, and split it so I could add cilantro and my husband could go heavy-handed on the hotness.<br />
<br />
I bought eggs, pumpkin, onions, carrots and freshly-ground coffee at the farm market this week and splurged on an apricot-orange scone with the faintest hint of almond. So good.<br />
<br />
Happy October!<br />
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<br /><div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-6275993674915317582015-07-27T00:00:00.000-05:002017-02-06T20:09:49.338-06:00Roasted Green Beans with Carrots, Onions and Honey<div dir="ltr" style="text-align: left;" trbidi="on">
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I firmly believe that good meals need not be complicated.<br />
<br />
In fact, I have a three-items-on-the menu role. A savory with a compliment and a contrast. Simple meals, in my opinion, are more elegant.<br />
<br />
A favorite here is roasted chicken with fresh French bread and a tossed salad. More often than not, the starchy item is eliminated, and replaced with a vegetable side dish.<br />
<br />
I would serve this simple side dish with pork and cole slaw (made with pineapple).<br />
<br />
<b>Roasted Green Beans with Carrots, Onions and Honey (serves two)</b><br />
<ul style="text-align: left;">
<li>1 cup trimmed green beans, cut into 1-inch pieces</li>
<li>1/2 cup carrots, trimmed into slender, 1-inch pieces</li>
<li>1 small sweet onion, sliced or cubed</li>
<li>1 Tablespoon olive oil</li>
<li>salt and pepper to taste</li>
<li>1 teaspoon honey (optional)</li>
<li>1 teaspoon unsalted butter (optional)</li>
</ul>
<br />
Preheat oven to 350 degrees.<br />
<br />
Using a medium sauce pan, bring about two cups of water to a boil. Add the beans and carrots and boil for two minutes. Remove vegetables and plunge into ice water to stop the cooking.<br />
<br />
Grease a shallow casserole or pan. Add the vegetables, including the onions, and drizzle with olive oil. Place in the oven and roast for about 45 minutes or until golden brown. Toss frequently during roasting.<br />
<br />
I added butter and honey after roasting. The result was a sweet-salty side dish.<br />
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com1tag:blogger.com,1999:blog-29556015.post-67573102693381694332015-07-25T19:06:00.001-05:002015-07-25T20:08:11.801-05:00Slim and Subtle: French Green Beans with Lemon and New Red Onions<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YJsVFOtXUyWZf5CFLisNmGTxR9BXe8IiRZCuvvQTVjv-3E4BT3pPG31axVFqloqqDjwi7z0scsirDL2Nl97IZpi_-26xMy0OW2OKe2FD_XaoFMaIVZ7MmzfsnVXCJ8sAzbC4xA/s1600/DSCN9163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YJsVFOtXUyWZf5CFLisNmGTxR9BXe8IiRZCuvvQTVjv-3E4BT3pPG31axVFqloqqDjwi7z0scsirDL2Nl97IZpi_-26xMy0OW2OKe2FD_XaoFMaIVZ7MmzfsnVXCJ8sAzbC4xA/s640/DSCN9163.jpg" width="640" /></a></div>
Green beans are my go-to vegetable in summer, especially when fresh from the farm. I love their sweet, subtle-but-earthy taste, and I think they pair well with chicken and fish.<br />
<br />
So I was delighted when one of my favorite growers asked me to try this summer's green beans, which include a lighter and more delicately-flavored French bean.<br />
<br />
My husband grilled chicken and I made a classic tossed salad. The beans were the perfect side dish. I'm declaring this Green Bean Week at A Frenchtown Kitchen, and I'll have a variety of recipes to share over the next week.<br />
<br />
I made only enough for two people at one meal, so double or triple the amounts to meet your needs.<br />
<br />
<b>French Green Beans with Lemon and New Red Onions</b><br />
<br />
<br />
<ul style="text-align: left;">
<li>1 1/2 cups fresh green beans, trimmed and washed, and parboiled</li>
<li>1 Tablespoon fresh lemon juice</li>
<li>2 teaspoons minced onion or roasted-onion seasoning</li>
<li>3 teaspoons unsalted butter</li>
<li>1 small early red onion, thinly sliced</li>
<li>Freshly-ground pink Himalayan salt to taste</li>
<li>Dash pepper</li>
</ul>
<br />
<br />
Slice the onion and set aside. Melt butter in small skillet. Add onion, along with parboiled beans, lemon juice, seasoning and sauté for about five minutes, stirring frequently, until onions turn brown and beans turn golden. Season.<br />
<br />
Simple and delicious. Sometimes the best food is easy to prepare.<br />
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com1tag:blogger.com,1999:blog-29556015.post-62681774425327301392015-06-03T11:05:00.000-05:002015-06-03T11:05:51.068-05:00Wordless Wednesday: Wine at 9 a.m. <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF1VlVTFSG2JhjboroVgceJfd171Folr8pPAw5ZiMU7zS6q3SnkbEnmnKVedIzL8mHAIZjmf7FzEdoxVrbbKTmcdr1xDQTg2-Nx1TQ_NVWNdiofrYpoCIQdRDOsvsSnT5pamC4A/s1600/DSCN9056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF1VlVTFSG2JhjboroVgceJfd171Folr8pPAw5ZiMU7zS6q3SnkbEnmnKVedIzL8mHAIZjmf7FzEdoxVrbbKTmcdr1xDQTg2-Nx1TQ_NVWNdiofrYpoCIQdRDOsvsSnT5pamC4A/s640/DSCN9056.jpg" width="640" /></a></div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-9678070864840091182015-05-25T16:23:00.003-05:002015-05-25T16:23:55.007-05:00Simple Red Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBtXx6UdNS35u_8bCCJHBVWcmJ9PZgKbIkkxwxnQ8B6Eiz5gyIhbv1ElnMobghBOJbmmy6OjLu5MxW2Z1JvVwqkekjjgbnMhcuc-Y1inbMSRJAFTPWWfLEAu73xAQRq4juHaGBQ/s1600/DSCN9071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBtXx6UdNS35u_8bCCJHBVWcmJ9PZgKbIkkxwxnQ8B6Eiz5gyIhbv1ElnMobghBOJbmmy6OjLu5MxW2Z1JvVwqkekjjgbnMhcuc-Y1inbMSRJAFTPWWfLEAu73xAQRq4juHaGBQ/s640/DSCN9071.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Simple Red Potato Salad with Red Peppers</b></td></tr>
</tbody></table>
After a leg injury that left me sidelined for months, I am back in the kitchen.<br />
<br />
On Memorial Day weekend, we had simple picnic foods, like lemon-roasted chicken with herbs and hamburgers.<br />
<br />
It's been almost a year since I made potato salad. It's not difficult to make, but it is a multi-step process. Wash and boil the potatoes. Make hard-boiled eggs. Chop it all. Blend a dressing.<br />
<br />
Easy when you can stand on both legs.<br />
<br />
My husband loved it. I loved it. This one's a keeper. You can adjust the amount of ingredients, of course, to suit your tastes and what you have on hand.<br />
<br />
<b>Simple Red Potato Salad with Red Pepper (Serves 2-4)</b><br />
<ul style="text-align: left;">
<li>10-12 medium size red potatoes, boiled and chopped or sliced but not peeled</li>
<li>2-3 hard boiled eggs, peeled and chopped</li>
<li>3-4 green onions, sliced (use white and green parts)</li>
<li>1/4 cup red pepper, chopped</li>
<li>2 teaspoons chives</li>
<li>Pink Himalayan salt and ground pepper - as desired</li>
</ul>
<b>Dressing</b><br />
<ul style="text-align: left;">
<li>2 Tablespoons Miracle Whip</li>
<li>1 Tablespoon mayonnaise (I used Aldi's Burman's, which has a tangy, earthy taste)</li>
<li>1 teaspoon grainy French mustard</li>
</ul>
<br />
I don't think I need to tell you what to do, do I? Just prepare the ingredients, toss, add dressing and toss some more.<br />
<br />
The only thing - and this is important - is to chill all the salad ingredients ahead of time. They absorb less of the dressing when chilled. And chilling potatoes before you eat them supposedly lowers the GI index, or so I've read.<br />
<br />
Optional ingredients include:<br />
<ul style="text-align: left;">
<li>Chopped or slice black olives</li>
<li>Sweet peas</li>
<li>Celery</li>
<li>Chopped radishes</li>
<li>Sweet pickle relish</li>
<li>Dill</li>
</ul>
Potato salad is a blank canvas food. You can dress it up, or dress it down. But it does taste like summer, no matter what you do to it.<br />
<br />
And, unofficially, summer has arrived.</div>
<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com2tag:blogger.com,1999:blog-29556015.post-661469726065057612014-11-15T18:30:00.000-06:002014-11-15T18:30:34.673-06:00Vegetable Side Dishes, Part Two<div dir="ltr" style="text-align: left;" trbidi="on">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGU8QeI0NAbCWXJj9DoDtgnhcV6U_ZOOHpP1_yFIUwMaJNascfCao3RyCqV1eH0mj5HDzyqezwPYfS9L4n0YTuZjjl8WqBRAtGHSrkgawKeiGs-5ur1jAqt9MckCQsKKLNj3VCvg/s1600/DSCN7697.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGU8QeI0NAbCWXJj9DoDtgnhcV6U_ZOOHpP1_yFIUwMaJNascfCao3RyCqV1eH0mj5HDzyqezwPYfS9L4n0YTuZjjl8WqBRAtGHSrkgawKeiGs-5ur1jAqt9MckCQsKKLNj3VCvg/s1600/DSCN7697.jpg" height="386" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sautéed Apples and Carrots with Roasted Pecans</b></td></tr>
</tbody></table>
We have no real Thanksgiving traditions at our house. Last year was a big family event, with everyone bringing a specialty. One year the entire family went out for dinner. A few times we've traveled on that weekend, enjoying wonderful dinners at urban restaurants in other cities, with just a few family members joining us.<br />
<br />
But somehow the humble little dinners we've had alone are my favorites. This year, because of my recent back injury, that's what we'll do: An unfussy dinner at home.<br />
<br />
One thing I do like on my table each November: Green beans.<br />
<br />
Here's my favorite option:<br />
<br />
<b><a href="http://frenchkitcheninamerica.blogspot.com/2014/02/new-green-beans-amandine-with-shallots.html" target="_blank">Green Beans Amandine with Shallots</a>:</b> This dish works best with fresh green beans, but frozen will do in a pinch. It pairs well with everything, from turkey to ham, from beef to fish.<br />
<br />
I love shallots with green beans. The mild flavors compliment each other. Add something else, something a little richer, maybe and you've got a dish that happily accompanies turkey with all the trimmings:<br />
<b><a href="http://frenchkitcheninamerica.blogspot.com/2012/10/frugal-french-friday-green-beans-with.html" target="_blank">Green Beans with Shallots and Pancetta</a>.</b><br />
<br />
A full turkey or ham dinner demands the addition of a tart or sweet side dish, too. Cranberry sauce, or even applesauce are contenders. But this dish, along with green beans, is really a spectacular option: Sweet, tart and nutty:<br />
<br />
<a href="http://frenchkitcheninamerica.blogspot.com/2014/02/new-fast-and-frugal-sauteed-apples-and.html" target="_blank"><b>Sautéed Apples and Carrots with Roasted Pecans</b></a>. I love this. I think it's the best thing I've ever done with apples. It's easy, too, and like the green bean dishes above, you can make it ahead of time and reheat it. In my experiences, most dishes improve after the flavors have time to marry.</div>
<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com6tag:blogger.com,1999:blog-29556015.post-22356328435062353182014-11-14T11:22:00.000-06:002014-11-14T11:22:53.988-06:00For a Frugal Thanksgiving: Vegetable Side Dishes, Part One<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ux_rAQpOk60KqZ5_yJtVW_mm07P8kwJd-uv8GRp6MaYb8tjZ_mrfJvEqLN0S9CMbOILhk7ICxk1cQ5YAIeZP53J7zarq2FOv9E2PZNzZiVMRa_mZKQY8MEQrkbXpgLDHr9PW/s1600/DSCN7363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ux_rAQpOk60KqZ5_yJtVW_mm07P8kwJd-uv8GRp6MaYb8tjZ_mrfJvEqLN0S9CMbOILhk7ICxk1cQ5YAIeZP53J7zarq2FOv9E2PZNzZiVMRa_mZKQY8MEQrkbXpgLDHr9PW/s1600/DSCN7363.jpg" height="387" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Roasted Brussels Sprouts with Carrots</b></td></tr>
</tbody></table>
For the past seven weeks, I've been dealing with some back issues that have made mobility painful. I'm on the mend, but the process is slow.<br />
<br />
I miss cooking. I've been getting by with bagged salads, cereals and easy-to-make sandwiches plus the contents of my freezer's soup stash and my husband's cooking.<br />
<br />
I miss puttering around in the kitchen. The organization, the prep, the chopping and slicing and dicing. I'm hoping to be back in full action in two weeks, just in time for Thanksgiving.<br />
<br />
Some people insist on tradition, serving the same menu year after year. That would drive me crazy. I like to mix it up a little, try something new. Each Thanksgiving and each Christmas is different. One year we had <a href="http://frenchkitcheninamerica.blogspot.com/2007/02/chateaubriand-with-herbes-de-provence.html">chateaubriand</a>. Last year we had <a href="http://frenchkitcheninamerica.blogspot.com/2013/12/coq-au-vin-for-perfect-holiday-meal-and.html">coq au vin</a>. No final decision on this year yet, but it's safe to say we will have one or two vegetable side dishes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXqIA614ueC1ZX4ynqKnJ1EURakpMOCDb47NuRKsdRBcqnEtWPzEUuoPfgCISz__Dq9p6JzmR4jm9EkwFNC4bSbbgSboeJJQ-wokTwI-QcromMAHRkU_HwxkMu06rQr6Gk5go/s1600/DSCN8600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXqIA614ueC1ZX4ynqKnJ1EURakpMOCDb47NuRKsdRBcqnEtWPzEUuoPfgCISz__Dq9p6JzmR4jm9EkwFNC4bSbbgSboeJJQ-wokTwI-QcromMAHRkU_HwxkMu06rQr6Gk5go/s1600/DSCN8600.jpg" height="395" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Roasted Cauliflower with Gruyere and Cheddar Cheese</b></td></tr>
</tbody></table>
Our choices may be one of the following:<br />
<br />
<a href="http://frenchkitcheninamerica.blogspot.com/2014/08/fresh-fast-and-frugal-sauteed-corn-with.html"><b>Sautéed Fresh Corn with Onions</b>:</a> I've been making a roasted version using frozen kernels that is almost as good.<br />
<br />
<a href="http://frenchkitcheninamerica.blogspot.com/2014/02/new-maple-roasted-carrots-with-onions.html"><b>Maple Roasted Carrots with Onions and Thyme</b></a>: This is a classic at my house, but I'm the only one who eats it. I now use fresh carrots. When I took this photo, I was cleaning out the freezer, so I used an emergency ration.<br />
<br />
<a href="http://frenchkitcheninamerica.blogspot.com/2014/02/new-roasted-carrots-with-brown-sugar.html"><b>Roasted Carrots with Brown Sugar and Thyme</b></a>: This is one of my favorite carrot dishes. It takes the recipe above and kicks it up a notch.<br />
<br />
<a href="http://frenchkitcheninamerica.blogspot.com/2014/02/how-to-make-frozen-brussels-sprouts.html"><b>Roasted Brussels Sprouts with Carrots:</b> </a>I prefer fresh vegetables, but if you're pinched for time, this recipe makes frozen Brussels sprouts taste really good. I paired mine with fresh carrots.<br />
<br />
<a href="http://frenchkitcheninamerica.blogspot.com/2014/02/how-to-make-frozen-brussels-sprouts.html"><b>Roasted Cauliflower with Gruyere and Cheddar Cheese</b></a>: This pairs well with ham and sweet potatoes. A <a href="http://frenchkitcheninamerica.blogspot.com/2009/11/best-of-fkia-warm-brussels-sprout-salad.html">side salad of Brussels sprouts</a> rounds out the meal. Corn bread is a nice addition.<br />
<br />
More frugal side dish options to follow.<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/18308580067766206318noreply@blogger.com1tag:blogger.com,1999:blog-29556015.post-31430128577173312772014-10-15T00:00:00.000-05:002014-10-15T00:00:04.119-05:00Wordless Wednesday: The Side Yard<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXHeAYWiCKb4mmf4UwCqPNm5jUM-FWq9khH1TG7ShGNhv1UmopuYFNqaIRrzrORJvbTE0FlzcV2hxCDeqtyhMkrVkg-3I6cykH-taw7MEqv-lqdU7KWte83-EL92Fip_eoJeaYQ/s1600/DSCN7864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXHeAYWiCKb4mmf4UwCqPNm5jUM-FWq9khH1TG7ShGNhv1UmopuYFNqaIRrzrORJvbTE0FlzcV2hxCDeqtyhMkrVkg-3I6cykH-taw7MEqv-lqdU7KWte83-EL92Fip_eoJeaYQ/s1600/DSCN7864.jpg" height="295" width="400" /></a></div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com4tag:blogger.com,1999:blog-29556015.post-21986346438241613982014-09-17T08:10:00.000-05:002014-09-17T08:10:16.375-05:00Wordless Wednesday: Golden Cucumbers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN7aaxKOKyOgHG5YOKxxi3cm4gaxxWVyiGH3Q7PmmLkgjvpn_HJ-5ZpI9grj1KIz7mZ70Dk9qrCpoBpsRfQegzEk28z8G_wuMsQQUxd_A30i1bPX3wVU2U1s0SUkOvAz05LagKA/s1600/DSCN8870+gold+cukes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN7aaxKOKyOgHG5YOKxxi3cm4gaxxWVyiGH3Q7PmmLkgjvpn_HJ-5ZpI9grj1KIz7mZ70Dk9qrCpoBpsRfQegzEk28z8G_wuMsQQUxd_A30i1bPX3wVU2U1s0SUkOvAz05LagKA/s1600/DSCN8870+gold+cukes.jpg" height="186" width="400" /></a></div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com1tag:blogger.com,1999:blog-29556015.post-89321067137201688222014-09-10T00:00:00.000-05:002014-09-10T00:00:05.107-05:00Wordless Wednesday: The Old Carriage House in September<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUYVYP_OC4FXoQNjOG1q0Ym-I1c1J9G9kQu5cQHWALPE5M_hgTqRGztX05AsBgUB33zRhvVQR8yHGP3ma1-ETcH-qnuD9gIKBX3VatciLBmnHjALoBUgluNIE94snVjIKD3DxZw/s1600/IMG_0193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUYVYP_OC4FXoQNjOG1q0Ym-I1c1J9G9kQu5cQHWALPE5M_hgTqRGztX05AsBgUB33zRhvVQR8yHGP3ma1-ETcH-qnuD9gIKBX3VatciLBmnHjALoBUgluNIE94snVjIKD3DxZw/s1600/IMG_0193.jpg" height="313" width="400" /></a></div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-60513680380851795932014-08-27T13:36:00.000-05:002014-08-27T14:55:03.810-05:00Wordless Wednesday: The Beach a Week from Today<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijarVFv1H7LWTKXaTqKtfVlVNdvN006xZDNqWcx9Qvq6IjK5pjRyf-gBFSufWA_1k9qEVz5STvWgQVzCj7i5TNT18mtG_AHsCyNk1DU9XGf_00YFEmYKpn3IVbouiLwTwMZf0EPA/s1600/DSCN2146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijarVFv1H7LWTKXaTqKtfVlVNdvN006xZDNqWcx9Qvq6IjK5pjRyf-gBFSufWA_1k9qEVz5STvWgQVzCj7i5TNT18mtG_AHsCyNk1DU9XGf_00YFEmYKpn3IVbouiLwTwMZf0EPA/s1600/DSCN2146.jpg" height="400" width="350" /></a></div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com2tag:blogger.com,1999:blog-29556015.post-52702067427528479122014-08-24T12:33:00.000-05:002014-08-24T17:29:42.528-05:00Sunday in Frenchtown: Farm Market Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztyzWKJ5GqhQSNYQdjfaFS_poOd4Gu3arhmpMWxmTenSYJbtnmXGx8vYZZQ3jVS9V1Npe1enZY7tZRnJ9lP0sd1q216f_Ybi93lnXgx-5TP7RRYJxdcG4zlFlIbrX09vOhYpFDA/s1600/DSCN1563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztyzWKJ5GqhQSNYQdjfaFS_poOd4Gu3arhmpMWxmTenSYJbtnmXGx8vYZZQ3jVS9V1Npe1enZY7tZRnJ9lP0sd1q216f_Ybi93lnXgx-5TP7RRYJxdcG4zlFlIbrX09vOhYpFDA/s1600/DSCN1563.jpg" height="152" width="400" /></a></div>
<br />
<br />
At Grandma Annie's, Sunday dinner fare was almost always the same: Roasted chicken with potatoes and whatever vegetables were in season.<br />
<br />
Vegetables were prepared simply: Boiled and served with butter, salt and pepper.<br />
<br />
Save for the addition of herbs and sautéed almonds or walnuts, that is often the best way to prepare them today. At least once a season, I serve vegetables with nothing to detract from their earthy flavor.<br />
<br />
<br /></div>
<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-32249592217278718482014-08-22T13:33:00.002-05:002014-08-23T16:52:43.358-05:00Season of the Witch Finger Grape<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyKviVqirpf5PaWr8iUlhNfeOW1QdvH1m36AZYVSOlsfk1aRHn3VaDlT8EX-vE_xXNDz4XSLIIFiV3rFHfAGn2VsirahV7IvsSqSlVR-7ZkQdgipK7map8RO71xOWNYtvk9WhuQ/s1600/DSCN8836.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyKviVqirpf5PaWr8iUlhNfeOW1QdvH1m36AZYVSOlsfk1aRHn3VaDlT8EX-vE_xXNDz4XSLIIFiV3rFHfAGn2VsirahV7IvsSqSlVR-7ZkQdgipK7map8RO71xOWNYtvk9WhuQ/s1600/DSCN8836.jpg" height="273" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Witch Finger Grapes</b></td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="font-family: inherit;">I've had a hankering for chicken salad with onions, walnuts and grapes. Served chilled, it's one of my favorite summer salads. A dash of cinnamon and thyme adds layers of taste. It's great served with popovers or even muffins.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">I ran across these odd-shaped grapes at the supermarket yesterday and the sample I tried from the woman who was promoting them was juicy and sweet - and seedless.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdn2L94KxERj_kAQPT6sQZVzw1HvWH7g-pFcWFk5EoCxWrAgKLHpTAbR7_Ez2VzDZvHXgXSIBN8Y1fFemGsNcnx632lA9aywXhbddclHqA3ycKY-XWc2g1Wk-_Np5jm95amjTiZg/s1600/DSCN8853.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdn2L94KxERj_kAQPT6sQZVzw1HvWH7g-pFcWFk5EoCxWrAgKLHpTAbR7_Ez2VzDZvHXgXSIBN8Y1fFemGsNcnx632lA9aywXhbddclHqA3ycKY-XWc2g1Wk-_Np5jm95amjTiZg/s1600/DSCN8853.jpg" height="244" width="320" /></a><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">These elongated grapes are hybrids, as you've probably guessed, a hand-pollinated marriage of </span><span style="font-family: inherit;">American cultivar developed by the University of Arkansas Division Of Agriculture and a Mediterranean variety. They are grown in Bakersfield, Cal., and sold at farm markets in California and distributed to supermarkets nationwide. That didn't stop me from buying them: I eat local about 75 percent of the time in summer, anyway. And this hasn't been the best growing season, as local farmers will tell you. Plus, you can't find grapes at local farm markets.</span></div>
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Speaking of summer, apparently that's the <b><i>only time </i></b>you can buy Witch's Finger grapes. Too bad, because they would be a healthy treat for a kids' Halloween party, given their resemblance to an old hag's wizened claw.</span></div>
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Here's how I used mine:</span></div>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 chilled roasted chicken breast, white meat cut into chunks</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 medium sweet onion</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">2 cups Witch's Finger, or other seedless red grape</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 Tablespoon green pepper, minced</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1/3 cup mayonnaise</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1/4 cup walnuts, coarsely chopped</span></span></li>
<li><span style="font-family: inherit;">1 teaspoon cinnamon</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon dried thyme (or Tablespoon fresh, chopped)</span></li>
<li><span style="font-family: inherit;">Salt and pepper to taste</span></li>
</ul>
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Combine chicken, onion and grapes. Add mayo and walnuts. Blend. Add seasonings. Serves two.<br />
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You can substitute any kind of seedless grape, red or green, and almonds instead of walnuts. Optional additions include celery, chevre, or even blue cheese.</div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com2tag:blogger.com,1999:blog-29556015.post-43565039875384334422014-08-21T11:21:00.000-05:002014-08-21T11:21:07.965-05:00Throwback Thursday: Bleu d'Auvergne Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Bleu d'Auvergne Cheese, Cahors 2008</b></td></tr>
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A few weeks ago my husband and I had lunch at a local restaurant known for its views of the water and daily specials. We both chose a salad with apples, walnuts and dried cherries that sound good but was in reality overly sweet and well, a little wimpy.<br />
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We were disappointed.<br />
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A salad combining lettuce and fruit demands a bold counterpart like blue cheese or a savory pairing like bacon to bring out its full flavor.<br />
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<a href="http://www.cheese-france.com/cheese/bleu_auvergne.htm" target="_blank">Bleu d'Auvergne</a>, a relatively new French cheese with roots in the 1850s, is robust and pungent, but creamier and less salty than other blue cheeses. As its name suggests, it originates in the Auvergne, a region of south central France just northeast of the Midi-Pyrnees. When I last visited the latter region, I purchased my first wedge (above).<br />
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I used my Bleu d'Auvergne in a salad of regional walnuts and apples, purchased at <a href="http://frenchkitcheninamerica.blogspot.com/2008/10/scenes-from-market-in-old-cahors.html" target="_blank">the market in Cahors</a>. I served it with a main dish of chicken roasted with onions and rosemary and a glass of pear cider, although I understand it also mates well with the <a href="http://frenchkitcheninamerica.blogspot.com/2008/10/the-black-wine-of-cahors.html" target="_blank">black wine of Cahors</a>, which was also an option.<br />
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Learn more about Bleu d'Auvergne <a href="http://iledefrancecheese.com/index.php/Bleu-d-Auvergne/bleu-dauvergne.html" target="_blank">here</a> and <a href="http://www.cooksinfo.com/bleu-dauvergne" target="_blank">here</a>. I buy it whenever I find it, which is not very often, sad to say, unless I happen to stumble upon a cheese shop that sells something other than Wisconsin cheese.<br />
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com0tag:blogger.com,1999:blog-29556015.post-90245690742267440902014-08-20T00:00:00.000-05:002014-08-20T00:00:03.521-05:00Wordless Wednesday: Cafe Life, Cours du Commerce Saint-Andre, Paris, May 2012<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvxJou9CNi2b9tlDGlnObTUOJB_GMHtMnfBbqmLObHM2bf9xf0_FfwPDImE8B4wUhAv0H-LvzugBIlIUZXwR544ei7WbfbnDYySqNUL41F_e9KKL4bMJoJfjuTSUdah6xb2lXiw/s1600/DSCN4336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvxJou9CNi2b9tlDGlnObTUOJB_GMHtMnfBbqmLObHM2bf9xf0_FfwPDImE8B4wUhAv0H-LvzugBIlIUZXwR544ei7WbfbnDYySqNUL41F_e9KKL4bMJoJfjuTSUdah6xb2lXiw/s1600/DSCN4336.jpg" height="350" width="400" /></a></div>
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<div class="blogger-post-footer">Posted by M.D. Johns</div>Anonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.com2