by Krista | Sep 16, 2010 | Plucky Thursday
Today after work I went over to Mum’s place to pick her up for our Official Winter Clothes Shopping Trip, but before we took off I simply HAD to take some photos of her scrumptious garden. 🙂
Isn’t it pure loveliness? That Mums of mine can grow anything anywhere.
Our shopping trip was a rousing success for two reasons: 1 – I stayed within my budget and 2 – I don’t have ANY purchases I regret. Every last one of them makes me smile. It was one of those years where nearly my entire winter wardrobe was on its last legs and very near death, so it feels wonderful to have a few things restocked so I don’t shiver to bits when things get frosty. I can’t decide what I like best: purple tights, cheery red scarf, or my oh-so-comfy boots. What is your favorite must-have winter attire?
As the weather gets colder I am drawn to comforting, homey dishes that are healthy yet robust enough to keep me warm and satisfied. I found just such a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. It is one of my favorite recipe books and I’m not a vegetarian. I just love her creative and highly inventive ideas for making humble veggies shine.
This time I made my own version of her Butternut Squash Gratin with Onions and Sage. Ohhh, my apartment smelled SO good from the sauteed thyme, sage and caramelized onions. Madison used Gruyere or Fontina, but I prefer the tangy sharpness of feta, so I used it instead. She also used milk with flour to bind the gratin, but I chose coconut milk for added richness. Delicious!!
I’m very excited to be a guest blogger at Lazaro Cooks today!! Lazaro is a fantastic cook in his own right, but also collects and features a fabulous array of cooks, recipes, and bloggers from across the country. If you have a moment, please click here to visit his blog and read about my Rainier Cherry Tart with Maple Cream and a Gluten-Free Maple Crust.
I hope you have a beautiful day, dear friends!
Butternut Squash Gratin with Sage, Onions and Feta
(Inspired by Vegetarian Cooking for Everyone)
Ingredients:
1/4 cup olive oil
4 cups thinly sliced onions
4-6 fresh thyme sprigs, leaves removed
2-3 Tbsp fresh chopped sage
salt and ground pepper
1 butternut squash, cut into 1/2 inch cubes
1/2 cup whole wheat flour (or gluten-free all purpose)
2 Tbsp chopped fresh parsley
1/2 cup grated Feta
1/4 cup heated warm coconut milk
Directions:
- Preheat oven to 350 F. Butter 2 quart baking dish.
- Heat 1/4 cup oil in skillet and saute onion, thyme and sage until onion is lightly caramelized, about 15 mins. Season with salt and pepper.
- Spread mixture in gratin dish and set aside.
- Return skillet to burn and heat remaining olive oil.
- Toss squash in flour to coat, discard extra flour. Add squash to hot oil and cook, stirring regularly, until browned on all sides, about 7 minutes.
- Add parsley, salt and pepper and cook for 1 more minute.
- Layer squash over onion mixture.
- Sprinkle with feta and add milk. Cover and bake for 25 minutes.
- Uncover, add bread crumbs and bake uncovered until top is browned and liquid absorbed, about 25 minutes.
by Krista | Sep 15, 2010 | Compatriot Wednesday
Monday night at CEC (Culinary Experimentation Club) we clustered around the counter nibbling deliciously greasy charcuterie and creamy goat’s milk cheddar as we sipped wine and chatted about our day.
It was Washington Night – and folks made dishes featuring the seafood, fruits and vegetables of our beautiful state.
Jenny and Deb made fabulous Apple Cheddar Bread that we tore apart and ate piping hot from the oven.
I baked Rock Fish with a buttery Pecan Lemon Crust.
Toby sauteed green beans with caramelized garlic and onions, and Jon whipped up a succulent and creamy shrimp sauce.
Cameron and Robin made a light and fresh salad from gorgeous candy-striped beets. You can view photos of these amazing veggies here.
Cameron also sauteed hearty kale with caramelized onions and it was pure salty goodness.
Jon went fishing and made us cornmeal crusted trout that went marvelously with his shrimp sauce.
Kat made a spicy Apple Chutney that went splendidly with, well, everything!
It was a truly delicious homage to our home state. What food best represents where you come from?
Last night as I was finishing up this post, I received an email from Cindy at Culinary Arts College letting me know that she’d included me on a list of Voracious Reading: 50 Amazing Food & Travel Blogs. I’m SO honored!! If you’re interested in a list of some truly fantastic food and travel writers such as Gourmantic, David Lebovitz, and Anthony Bourdain click here. Thank you, Cindy!!
Jenny and Deb’s Apple Cheddar Bread
(From All Recipes)
Ingredients:
2/3 cup white sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 eggs, beaten
1/2 cup margarine, melted
1 apple – peeled, cored and finely chopped
1/2 cup shredded Cheddar cheese
1/4 cup milk
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. Add the eggs, melted butter or margarine, and milk; stir until well blended. Pour into prepared loaf pan.
- Bake in preheated oven for 1 hour, or until done. If loaf starts to brown too much, cover with foil.
Kat’s Apple Chutney
(From Epicurious)
Ingredients:
1 1/2 cups apple cider vinegar
2 cups sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds
Directions:
- Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
- Toss apples and lemon juice in large bowl.
- Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
Krista’s Rock Fish with Pecan Lemon Crust
Ingredients:
1 cup ground pecans
Zest and juice of four lemons (or limes)
3 pounds rock fish
Kosher salt and pepper to taste
1/3 cup butter, melted
Lemon/lime wedges for garnish
Directions:
- Preheat oven to 450 degrees F
- In food processor blend together pecans and lemon zest until it resembles coarse meal. Set aside.
- Arrange fish in bottom of baking dish, sprinkle with salt and pepper and drizzle with lemon juice.
- Sprinkle nut mixture over fish, spreading evenly, drizzle with melted butter.
- Bake 10-15 minutes until fish is cooked through.
- Garnish with lemon wedges.
Jon’s Rainbow Trout with Shrimp Sauce
Ingredients:
rainbow trout, gutted with fins removed.
cornmeal
sea salt
1 bell pepper
1 onion
4 cloves garlic
1-2 Tbsp olive oil
1-2 cups shrimp
1 cup white wine
1/2-1 cup half and half
1 Tbsp flour or cornstarch
Directions:
- Mix cornmeal and salt together. Dredge fish and set aside.
- In saucepan heat olive oil then saute bell pepper, onion, garlic and shrimp until cooked.
- In separate bowl combine wine, half and half and cornstarch, stir.
- Pour into saucepan and stir over medium heat until thick and hot. Set aside in warm place.
- In another pan heat up some olive oil on high until it just starts to smoke, then carefully drop the trout in on its side. Fry for
- approximately 3 minutes per side, and when it’s out the meat should just fall off the bone.
- Plate trout and pour over shrimp sauce. Serve warm.
by Krista | Sep 14, 2010 | Gulliver Tuesday
As my friend Amy and I drove along the coast of Cozumel, I couldn’t tear my eyes away from the tumbling turquoise waves crashing onto the white sand beaches. The sun was blazing hot, toasting us the moment we stepped out of the car, but the salty ocean breezes cooled our skin and tossed our hair and all I could do was stare in awe and wonder.
I had just been through a gutting time in my life and my heart was raw and aching. Tears filled my eyes as I tipped my head back and looked up at the palm fronds dancing against the the bright blue sky, felt the hot sand cover my feet, heard the gulls shrieking as they swooped over the waves.
It was in this place, with a dear friend who tells me regularly: “You do know I’m your biggest fan right?” that I began to heal. The torn, gaping holes in my heart were soothed as I saw the waves pounding against the rocks, always shaping but never destroying. Deep inside hope took root, urging me to believe that life could and would be beautiful again. The painful memories were still there, but new memories were building on top of them, bringing with them that rich comfort of true-hearted friendship and the chance to start over stronger, wiser, and braver because of the pain.
It was also in Cozumel that I drank my first glass of Sangria on a sultry night by the beach. Sangria, that heady mix of red wine and fresh fruit that speaks to me of tropical breezes and fiesta music and renewed hope. Today I mixed a pitcher of Plum Lemon Sangria and oh, it cheered my heart and made me smile. Life indeed is beautiful again.
L’Chaim!
As promised yesterday, here are the three winners of the Artisan Salt Giveaway!
- Shenais
- Pat
- Barbara from Moveable Feasts
I will be having another giveaway soon and can’t wait to share it with all of you!!
In the meantime, is there a place that helped provide healing, hope or a new start in your life? I’d love to hear about it. 🙂
This is my contribution to Wanderfood Wednesday.
Plum Lemon Sangria
(serves 2)
Ingredients:
2 cup red wine (I used Malbec)
2 juicy plums, sliced thinly in wedges
1/2 lemon, sliced thinly in wedges
1-2 tsp real maple syrup
Directions:
- Combine all ingredients and lightly muddle. Allow to sit 30-60 minutes for flavors to meld.
- Sip and count your blessings.
by Krista | Sep 13, 2010 | Bootstrap Monday
Good morning, dear ones! 🙂 I wrote my post for you today from my friends’ beautiful apartment in downtown Vancouver, Canada where I was happily trapped most of Sunday. There was a humdinger of a power outage in the night which woke us with resounding alarms and emergency vehicles rushing past. Although the alarms had ceased by morning, the power was still out and the electric gates on the parking garage weren’t working so no one could get their cars out. Thankfully my friend’s boyfriend could pick her up for their appointment, but I was blissfully stuck in a lovely apartment with nothing to do but eat cereal, watch the rain fall, and listen to the swish of cars driving past the cobbled streets of Gas Town below. I loved it!
After a delicious nap I entertained myself watching brightly colored umbrellas bob past and taking pictures out the window and around the apartment.
Modern life is so different when the power goes off. I washed my hair in freezing cold water and smiled thinking how similar it was to bathing in cold mountain streams whilst camping. Mighty invigorating!! I couldn’t get to the store for milk, so I added a bit of water to pure whipping cream and had the most decadent bowl of cereal I’ve had in ages. Yum. I packed my suitcase by candlelight and then basked in glorious silence: no music, no television, no humming of appliances. It was so peaceful.
Mid-afternoon the power finally came back and I was able to head home, listening to Sherlock Holmes while driving through heavy mist and drizzling rain. I had an equally peaceful evening tucked up in bed with a big mug of Vanilla Caramel tea and a stack of books. Bliss. 🙂
Now it’s time for a new week and I’m excited. I feel rested and rejuvenated and in the next day or two I’ll announce the winners of the Artisan Salt Giveaway!
Are you looking forward to anything this week? I’d love to hear about it. 🙂
by Krista | Sep 10, 2010 | Fabulous Friday
Good morning, dear ones! 🙂 How are you this fine, Autumn day? I am sleepy (up waaaay too late last night!) but so excited to be sharing my first giveaway with you!!
You’ve been such dear and supportive readers and this weekend I want to say thanks. A friend gave me a marvy collection of the most delectable salts from around the world, and I am giving away one cork-topped jar of artisan salt to three of you. I will ship anywhere in the world so you are ALL welcome to enter! 🙂 Winners will be announced next week and will receive one of the following salts:
- Flower of Bali from Indonesia
- Peruvian Pink from Peru
- Flor de Sel from France
To Enter simply comment below or on Facebook at RamblingTart. I’d love to know where you’re from and what you’d like to see more or less of on RamblingTart. Is there a country you’d like to learn more about? Perhaps a specific cuisine? Anything at all! I’d love to know your thoughts. 🙂
In the meantime I’ll share with you a positively SCRUMPTIOUS and easy crockpot roast I made this week. I salted and peppered the beef, placed it in the crockpot and sprinkled it with sliced garlic and fresh rosemary sprigs. Then I mixed 1 can of mushroom soup, 1 can almond milk and one envelope of onion soup mix and poured that over the beef, turning it a few times to coat. I popped on the lid and cooked it on low for 8 hours. Oh mercy. My house smelled positively heavenly when I woke the next morning and the beef was fork tender and savory as can be. The soups make a divine gravy so all you have to do is shred the meat, pour on the gravy and you’re set. 🙂
Happy weekending, dear folks!! Good luck with the giveaway. 🙂
Easy and Tender Crockpot Roast
1 medium sized roast
salt and pepper
4 cloves garlic, sliced
1 sprig rosemary, leaves removed
1 can mushroom soup
1 cup almond milk or regular milk
1 envelope onion soup mix
Directions:
- Salt and pepper beef and place in crockpot. Sprinkle with garlic and rosemary.
- In small bowl mix milk and soups and pour over beef, turning to coat.
- Set crockpot to low and cook 8-10 hours.
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