This weekend in the United States we celebrate Labor Day. A holiday that originated in the 1880's to give the working citizens of America a day of rest.
I think for Americans it is a more significant celebration of the end of summer.
It's not Labor Day (or any holiday) unless I have some type of "dip". It doesn't matter what kind, just as long as it exists in some shape or form in my kitchen.
Yesterday I was having a terrible salt craving so I opted for something with capers to satisfy the urge. I make this Lemon-Caper Dip in two versions, low-fat and full-of-fat. Of course my husband prefers the full-of-fat version but it's easy to make either way and is only a matter of switching out one of the ingredients.
I made the lower-fat version this time using yogurt but for the full-of-fat version just substitute mayonnaise for the yogurt, it's really good that way too.
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Italian Sausage Meatballs
I could eat spaghetti and meatballs every night of the week. Of course my laundry bill would be astronomical. There are cleaning products for removing every possible stain including wine, coffee, ink and blood, but no one has invented a product to remove spaghetti sauce stains. Not yet anyway.
This recipe came about as part of my effort to "eat down the freezer." I had a package of two Italian sausages and some ground beef on hand, but neither were really enough to make a meal. The secret to these meatballs is a combination of pork and beef and also what you use to stretch the meat, plenty of bread and milk. The bread and milk create a very tender texture. Italian sausages have lots of seasoning and fat so you really don't need to add much more in that department though some fresh herbs are nice. I do like using dehydrated toasted onion flakes. I get them from Penzey's and they are great in dishes like this where normally I would want to saute fresh onions. They have good flavor and are a real time saver.
Eating Swedish Gravlax and Curing Your Own Salmon
Once in a great while, I come across a spectacular dish that needs little tinkering because it’s already perfectly healthy and incredibly easy like Swedish Gravlax with Mustard Dill Sauce.
Not the same as the smoked salmon you’d find in a grocery store, but similar to traditional lox you sometimes find in a kosher deli, gravlax is “cold-cured” in salt and sugar. But with the additional seasonings of fresh dill and Aquavit (a Scandinavian alcohol flavored with caraway and other herbs and spices), it has a uniquely delicious taste that somehow makes it more “special” than any deli breakfast food. (That hint of “specialness” may also be because a gravlax appetizer in a restaurant like Marcus Samuelsson’s Aquavit in New York will run you 20 bucks…)
So when in Stockholm for the husband’s “Jack Reacher” premier in December, I was thrilled to see gravlax (or gravad lox) show up at every meal.
Braised Endive
Well it certainly seems that Molly Stevens All About Braising: The Art of Uncomplicated Cooking
cookbook hasn’t been the best for me. It’s honed in on my compulsive nature and practically forced me to braise anything and everything this past week.
Why was this never added to our collection until now? Where have I been all this time? Jeez.
And I know I know, braising as a primary cooking method can get a bit tiring if overdone; it is possible to become bored with a method that leaves everything soft, tender, and moist. Ok, that was a joke folks! I don’t think I’d ever get tired of braising if it’s limited to this time of year when I don’t mind neglecting the crunch of a baby spring vegetable or the snap of a green pea.
Tortilla Soup
I make soup every Sunday. Along with my pre-made grains, a legume, some roasted chicken(or sauteed sausages), cleaned and prepped veggies, soup is always simmering on Sunday mornings. I meal plan. Shopping lists are written on Fridays, shopping is done on Saturday, thus the organization begins. Simply, it makes weeknight meals easier, quicker, and nutritious.
Soups are the best way to use up those veggies that get somewhat neglected or pushed aside in your vegetable drawer. Soup is one of those versatile meals, served with a salad one has the perfect meal. Barley soup is made with homemade chicken stock,prosciutto, leeks, potatoes, carrots, and celery. Before serving, I add some sauteed chicken sausage and chopped chard. Lentil soup is a staple and corn chowder is household favorite.
But, it’s my tortilla soup that is number one on the soup list. This soup was conceived over 20 years ago while spending weekends on a friends estate in Jackson Hole, Wyoming. In the winter months, I would occasionally ski, but it was nesting in their cozy home that I embraced most. Summers were spent on the lake, hiking, horseback riding, and eating; lots and lots of eating. It was one of those lazy days, reading and napping. Dinner was approaching so I accessed the provisions. Onions, garlic, tomatoes, chicken, stock, spices, tortillas, and an avocado. I started chopping, roasting, mincing and my tortilla soup was born.
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