Ginger + Roasted Carrot Soup

I have been enjoying this soup all week, down to the very last drop last night. It has earned a permanent home in my recipe box. It is simple, healthy and delicious. Find the recipe here, from bigBang Studio.  I did forgo the cream, but not the dollop of greek yogurt, which is an absolute MUST I tell you. 

{photo via bigBang studio}

Ristretto

When we saw this iced coffee on the rocks, also known as Ristretto, in the Times Magazine, we had to try it. Luckily, I scored a Chemex at a garage sale for $5 so we could try it out. With this method, the hot water poured over the grounds dribbles right into a bath of ice. Instant iced coffee! Read the story and how-to here.

{photo courtesy Times Mag}

rhubard glow

Thank you sunshine and water for bringing us fresh produce. It's nourishing and lovely.

That rhubarb made one fabulous Upside-Down Lemon Rhubarb Cake. Find the recipe here. I served it with vanilla whipped cream-sooo good.

{top photo by me + bottom photo courtesy of NYTimes}

chewy granola bars

I found a fabulous recipe for chewy granola bars via Tastespotting. They are peanut-buttery, moist and full o' fiber. Find the recipe here.

*I made a few substitutions and additions to the recipe based on what I had on hand. I used an unsweetened cereal, ground flax instead of wheat germ(I didn't toast it with the cereal and oats like the recipe calls for in order to preserve the omega fatty acids and also replaced some of the cereal with it to increase the amount added to 1/2 cup) and pumpkin seeds instead of peanuts. Use what you have on hand and they'll still turn out fabulous.

{photo and recipe courtesy of pass the sushi}

Lemon Baked Salmon with Asparagus and Bulgar

We made this for dinner last night. It takes less than 10 minutes to throw everything(only 5 ingredients here, Mark Bittman would be proud) together in one pan and turns out so pretty and delicious. It's a keeper. Find the recipe at Real Simple, who has been having some great food spreads lately.

{photo + recipe courtesy of Real Simple}

Honey Goat Cheese Fig Muffins

I just made these muffins. Wow! They are fabulous and they get bonus points-they're made with all whole wheat flour, olive oil and contain 20% of your daily iron needs. Find the recipe at delish.

{photo + recipe courtesy of delish}

LOLA

Pizzeria LOLA has the best dessert: homemade soft serve ice cream with olive oil and sea salt. We've been recreating it at home with vanilla bean ice cream, a drizzle of good quality olive oil and pink Himalayan sea salt.

Barley Almond Pear Waffles

Serve 'em up hot with pure maple syrup. Hearty and flavorful.

Barley is an excellent source of fiber, niacin and iron, and is incredibly versatile. We've been trying it in a variety of ways. Barley as an addition to waffles is the latest test.

Barley Almond Pear Waffles

1 c all-purpose flour
3/4 c whole wheat flour
3 T sugar
3/4 tsp salt
2 tsp baking powder
4 T butter, melted and cooled
1 1/2 c milk
2 eggs
1 1/4 tsp almond extract
1/4 c finely chopped or slivered almonds
3/4 c cooked and cooled barley
1 pear, diced(no need to peel)

Combine all dry ingredients.
Whisk together milk, eggs, butter and almond extract.
Add wet ingredients to dry; mix only until dry ingredients are moistened. It will be quite lumpy.
Fold in almonds, barley and pear.
Ladle spoonfuls into a hot waffle iron and enjoy pipin' hot with warmed syrup.

{These are also great as leftovers. Today we toasted them in a hot pan with a little bacon drippings after the bacon was finished and had been set aside.}

Saturday morning scones

coffee + fresh scones to start the day and say goodbye to July


Saturday Morning Scones

4 c flour(I use 1/2 all-purpose + 1/2 white whole wheat flour)
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 tsp salt
9 T unsalted, chilled butter, cubed
1/5 c sugar
1 egg, beaten
1 tsp vanilla
1 1/8 c milk or buttermilk(you can make buttermilk by adding a splash of lemon juice to the milk)
optional:fruit(cut into small bits)(I used manilla mangoes for today...mmm)

Preheat oven to 425 degrees F.
Combine flour, baking soda, cream of tartar, salt and sugar in large bowl. Cut in butter with forks or pastry blender until you have small lumps the size of tapioca pearls.
Set aside 1/4 of the beaten egg and add the rest to the milk. Add vanilla to milk and egg mixture. Add egg/milk mixture(and fruit if using) to flour/butter mixture and stir with a fork just until the wet ingredients are incorporated.
Turn out onto a floured surface and roll or pat to 1 inch thickness.
Cut into rounds with a cutter or simply cut into squares with a butter knife. Place on parchment or silicone lined baking sheet 1 inch apart.
Add a Tablespoon of milk to reserved egg and mix lightly. Brush over the tops of scones and sprinkle with sugar. Raw, coarse sugar is really tasty for this.
Bake 10 to 14 minutes or until slightly golden.

Curried Egg Salad

curried egg salad sandwiches with fresh cilantro is a new fave in the house
we're always up for new sandwich ideas
they're a perfect summer staple that doesn't heat up the house
our CSA is shaping up quite nicely

Strawberry Rhubarb Pie, Oh My!

I made this birthday pie for a friend who prefers pies to cakes. According to him, "Pies are a taste experience. There's a history there." I like that and I like pie, which I don't make often enough. The house smelled so good.

I've tried a number of pie crusts and this version is a mixture of the best qualities of them. It resembles a flaky pastry crust-so good. And don't be scared by the fresh grated ginger in the filling. You don't really taste it, but it adds to the sweet + tart flavors of the pie.

Strawberry Rhubarb Pie

Crust:
2 cups unbleached flour
1/4 tsp salt
1 tsp sugar
1/2 lb unsalted butter, cubed and cold
1/3 c shortening, cold(non-hydrogenated)
1/4 c ice-cold water

Combine dry ingredients. Using a pastry cutter or two forks, add butter and shortening to flour mixture until pea size hunks form. Slowly add just enough of the ice water until dough forms a ball; you may not need all the water. Wrap dough in waxed paper and chill in fridge for 3 or 4 hours.

Filling:
3 c strawberries, sliced
3 c rhubarb, sliced
1 1/8 c sugar
5 Tbsp flour
1/2 tsp vanilla
1/8 tsp salt
1/8-1/4 tsp grated fresh ginger
2 Tbsp lemon juice
2 Tbsp butter, cubed

Preheat oven to 450 degrees. Combine all filling ingredients, except butter. Roll out bottom crust and line pan. Pour filling into crust and dot with cubes of butter. Roll out top crust and form lattice on pie(this is way easier than you think). Brush lattice top with heavy whipping cream or half and half and sprinkle with raw sugar. Line baking sheet with waxed paper or parchment paper and place on bottom rack to catch drips during baking. Bake for 10 minutes at 450 degrees. Reduce oven to 375 degrees and bake 40-45 minutes more or until filling is thick and bubbly. Cool completely before slicing.

Yama Syphon Brewer

Syphon, Intelligentsia from Department of the 4th Dimension on Vimeo.

There you have it-a fresh cup of syphoned coffee. Though this is way too much of a process to make coffee in the morning for me, I am curious to try a cup. I bet it's great. I'll have to pick up a cup when I'm in Chicago or LA. See more here.

what I'm eating

Gnocchi with ramps, toasted walnuts, shaved gouda and pumpkin puree

Have you tried ramps? They are fabulous and can add tremendous flavor to dishes. Ramps are wild onions native to North America. Their flavor resembles onions, leeks and garlic. They have a short season so we are trying to get our fill.

To see what else I'm eating with ramps, click on over to A Merry Mishap.

Did you hear?

Mpls is getting street food!

{illustration via Daily Grafik}

the tub...

...is a wonderful place when you've hurt your back, especially when my love arrives with a new read and the chocolate I've been wanting to try(Salty Dog is fabulous). I wish I had a great story about how I hurt my back, like doing a fabulous yoga pose or dancing the night away, but, no, I don't. I stood up. That's the whole story.

the best veggie burgers

We looooove these veggie burgers. Tasty with ketchup and mustard and tasty with guacamole and tasty all by themselves. Did I mention they're tasty? And healthy?

Veggie Burgers

2 medium potatoes, unpeeled
2 T butter
1 small onion, chopped
1/2 c finely chopped broccoli florets
1/2 c grated carrot
1/2 c washed and finely chopped part of a leek
1 c chopped button mushrooms
1 tsp soy sauce
3/4 c gruyere cheese
1 t chopped fresh parsley
pinch of cayenne pepper
salt and black pepper to taste
all-purpose flour,mixed to taste with salt and pepper
2 eggs, lightly beaten
1 3/4 c bread crumbs
canola oil for sauteing

1. Place potatoes in a pan of water; boil until tender, 25-30 min. Drain potatoes, then grate.
2. Meanwhile, in a large saucepan over medium heat, melt butter and saute onion for 3 minutes. Add broccoli, carrot, leek and muchrooms; saute 5 minutes. Add potatoes, soy sauce, gruyere, parsley, cayenne pepper, salt and black pepper.
3. Cool and form into burger patties.
4. Coat each burger with flour, dip in beaten eggs, then dip in bread crumbs.
5.In a large skillet, heat a small bit of oil. Saute burgers over medium heat, turning as needed. Burgers should be crisp and golden on both sides.

{once you get the hang of it, you can swap veggies and add whatever, we like adding chopped, dried thai chili peppers}

Satsumas

Enjoying Satsumas. You should try them.

that boy can cook

Rosemary Rolls with spinach, smoked trout, cream cheese, parsley, corn, parmesan, green onions and crushed red pepper.

With crushed red pepper

{by the way..bionature organic crushed tomatoes make a great pizza sauce, we find them at the co-op}

bluberry chocolate chip marshmallow flax pancakes

mmmmmmm. no syrup necessary.