June 2010 Archives

Fresh Cherry Galette – Failed Yet Fabulous

Posted by Stephanie Meyer on Jun 30, 2010 at 7:23pm

I had high hopes for this quick little galette.  What’s not to love about fresh cherries in a flaky, buttery crust?             It looked so perfect when I slid it into the oven, plump and sweet and full of promise.  But when the timer went off and I opened the…

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Spaghetti Carbonara…Sort Of

Posted by Stephanie Meyer on Jun 28, 2010 at 6:34pm

As you might have noticed, I’ll eat eggs with pretty much anything.  Polenta, potatoes, bread, bread crumbs, salad, tomatoes, soup, on and on.  Take it from a former egg hater – eggs elevate all of these dishes from something ordinary to sublime. For pennies. For around 75 calories. So lovely. This dish is a sort-of…

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Miso-Glazed Fish

Posted by Stephanie Meyer on Jun 22, 2010 at 7:25pm

Salmon on the grill is hard to beat right now – the heat stays outside and so does the mess.  Pretty perfect in my book.  This miso glaze is easy and beyond delicious. I can’t decide what’s most appealing about miso – the quick flavor it adds to dishes, the fact that it packs big…

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One of my Favorite Summer Dishes: Saute of Tomatoes and Okra with Bacon

Posted by Stephanie Meyer on Jun 21, 2010 at 9:51am

Since I’m about as northern as they come (I’ve spent my whole life in Minnesota, Wisconsin, and North Dakota), I never knew how much I like fresh okra.  But oh do I like it, it’s become one of my very favorite vegetables, especially in this simple, pretty saute.  There’s nothing slimy about this dish –…

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Salad Lyonnaise: Salad with Poached Egg and Bacon

Posted by Stephanie Meyer on Jun 20, 2010 at 5:07pm

I’ll keep this simple.  I made this version of Salad Lyonnaise for dinner tonight, for John, for Father’s Day, and it was sublime.  If you want to go to the recipe after the video, click on the “article” link.  If you take nothing else away from this demonstration, let it be how incredibly easy it…

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Strawberry-Rhubarb Buttermilk Pudding Cake

Posted by Stephanie Meyer on Jun 20, 2010 at 7:23am

My friend Susie & I headed back to the Minneapolis Farmer’s Market this morning.  This time we chose a Saturday so we could breakfast on a bratwurst (relish, mustard, thank you) while scoping out the bounty.  We snagged pea pods, green beans, okra, cherry tomatoes, asparagus, dried black lentils, kale, and pork sausage.  Suz was…

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Father’s Day…Brunch!

Posted by Stephanie Meyer on Jun 18, 2010 at 1:47pm

If the father in your life loves a good barbecue, then by all means grill away.  I’m right there with him.  But if you’re looking for a new twist…how about brunch? (That’s my Daddy-O, with me the day I graduated from the University of Wisconsin-Madison, and my no-longer-so-little sis Etta.) My husband (painting above by…

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Newly Minted: Almond-Mint Pesto, Gin & Tonic with Grapefruit & Mint

Posted by Stephanie Meyer on Jun 16, 2010 at 1:24pm

If mint over-runneth your garden – chives too, for that matter – then this pesto is for you.  It’s surprisingly mild, luscious with toasted almonds and olive oil (no cheese).  It makes a quick, lovely dinner, especially tossed with fresh tomatoes (as written) or a handful or two of your favorite lightly sauteed vegetables.  (My…

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The First Thing I Ever Cooked: Buttermilk Pancakes (Gluten-Free Adaptable)

Posted by Stephanie Meyer on Jun 14, 2010 at 11:44am

Shauna – aka Gluten-Free Girl – tweeted over the weekend about a fun project she thought up for today. She invited food bloggers anywhere and everywhere to post about The First Thing They Ever Cooked. When I saw her tweet, I smiled and sent myself a reminder email titled, “Buttermilk Pancakes!” (That’s what I do…

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Potato-Asparagus Frittata

Posted by Stephanie Meyer on Jun 12, 2010 at 8:27pm

You’re home from work, tired, starving, needing something warm and nourishing. Don’t forget about eggs, a staple in our kitchen, showing up for lunch and dinner as often as for breakfast. We poach, fry, flip, boil, and scramble them into any number of our favorite dishes, included this easy, delicious frittata. Basically an open-faced omelet,…

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