tag:blogger.com,1999:blog-77768048841472904542024-03-21T21:31:32.432-06:00Cooking in Cathedral HillElisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.comBlogger408125tag:blogger.com,1999:blog-7776804884147290454.post-85819837270922322482010-11-14T20:59:00.003-06:002010-11-14T21:38:35.575-06:00The Best Part of My Thanksgiving Meal<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ssctM43H_fffd6srmb7F06-w7vOsSdPa99cwL7nYPIxr_jboNf4X5GnSXP6-8hAS2mDvxG1NhCxmAtsmwFkleSxcftMp25JnCZdZp_oL3dYq_zIJNvQINe7gZ8yryHMBABmMe5bGshxP/s1600/025.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ssctM43H_fffd6srmb7F06-w7vOsSdPa99cwL7nYPIxr_jboNf4X5GnSXP6-8hAS2mDvxG1NhCxmAtsmwFkleSxcftMp25JnCZdZp_oL3dYq_zIJNvQINe7gZ8yryHMBABmMe5bGshxP/s320/025.JPG" alt="" id="BLOGGER_PHOTO_ID_5539606704029815986" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/10/bread-stuffing-with-wild-rice.html">Bread Stuffing with Wild Rice</a><br /><br /><div style="text-align: left;">Thanksgiving is fast approaching, and if you're anything like me, you've been thinking about what your menu will look like this year. While I make one or two changes every year, this stuffing is one thing that has been a mainstay on the menu for as long as I can remember. To be honest, it's so popular among my family and friends that I break it out on a quite a few occasions <span style="font-style: italic;">outside</span> of Thanksgiving (shameful only because it is ridiculously decadent and unhealthy). One of my preschool teachers even requested it for her birthday treat this year! (That would be <a href="http://cookingincathedralhill.blogspot.com/2008/10/happy-birthday-nicole.html">Ms. Nicole</a>, who has also requested <a href="http://cookingincathedralhill.blogspot.com/2006/12/soft-pretzels.html">soft pretzels</a>. She comes up with the best birthday treat requests.)<br /><br />It's a pretty simple recipe - soft bread, celery and onions, seasonings, wild rice, and <span style="font-style: italic;">lots</span> of butter - that originated with Betty Crocker, and was tweaked to its current blissful perfection by my mom, who's been making it for years. Because we have vegetarians in my family, we've never treated this recipe as literal "stuffing" and put it inside of a turkey - more of a side dish so that everyone can enjoy it. The recipe I've posted here reflects that, but if you want to use it the traditional way it's easily done.<br /><br />I have Chinook Books (formerly Blue Sky Guides) to give away again this year! It's full of Minnesota-based coupons for local eco-friendly restaurants, entertainment venues, and other fun stuff. If you're one of my Minnesota readers and are interested in winning a copy, leave me a note in the comment section or send me an email. Tell me what your favorite Thanksgiving dish is - I want to know! I'll choose a winner on Saturday, November 20, so be sure to comment or email before then.<br /><br /><div style="text-align: center; font-style: italic;">Looking for more Thanksgiving-friendly recipes? Try this <a href="http://cookingincathedralhill.blogspot.com/2006/11/streuseled-sweet-potato-casserole.html">Streuseled Sweet Potato Casserole</a> or these <a href="http://cookingincathedralhill.blogspot.com/2006/11/roasted-garlic-mashed-potatoes.html">Roasted Garlic Mashed Potatoes</a>.<br /></div><br /><br /></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com8tag:blogger.com,1999:blog-7776804884147290454.post-86885970231430317682010-10-08T20:18:00.005-06:002010-10-08T20:48:26.752-06:00A Hearty, Healthy Fall Stew<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIdcnPyh5Bo3CEdlG-bcuUYnwiDqZNsMh2lq3m1qz31S01Yni8RsxW16_-8NJ1TXHyoBzPqZWt_lIBhm-OJKg0M1x442RqceezNf0waWh8D5FxvRyMKhdEnh3karch5gDfhjs5wF352hk/s1600/590.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIdcnPyh5Bo3CEdlG-bcuUYnwiDqZNsMh2lq3m1qz31S01Yni8RsxW16_-8NJ1TXHyoBzPqZWt_lIBhm-OJKg0M1x442RqceezNf0waWh8D5FxvRyMKhdEnh3karch5gDfhjs5wF352hk/s320/590.JPG" alt="" id="BLOGGER_PHOTO_ID_5525871401838216354" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/10/chickpea-and-spinach-stew.html">Moroccan Chickpea and Spinach Stew</a><br /><br /><div style="text-align: left;">This lovely stew has been a staple recipe for both my sister and I over the last month or so. We originally made it because of its nutritional value (and because we were slowly but surely working our way through my copious amounts of CSA tomatoes), but it has stayed in our recipe rotation since then because it really tastes fantastic. It's packed full of chickpeas, which makes it quite filling and protein-rich. The recipe calls for slightly mashing some of the chickpeas, which adds a nice, thick texture, but isn't a necessary step if you don't want to bother. Tomatoes and baby spinach get plenty of vegetables in every bowl - and, coincidentally, you can make this work year-round even if you try to buy fresh produce only in season: canned tomatoes can be substituted for fresh, and just about any leafy green could work in place of spinach (think chard, kale, etc.). What really makes this soup special and crave-worthy, though, is the heady flavor created by the Moroccan-influenced spices. Cumin, paprika, a pinch of cayenne, and...the rock star of this stew, in my opinion: cinnamon. Yes, cinnamon. Trust me, it's delicious.<br /><br />On another note: if any of my blog readers are members of St. Paul's Mississippi Market Co-op, please consider voting for me! I am running for their Board of Directors, and the election runs until October 20. If you read my blog, you already know how passionate I am about healthy, whole foods, so I'll spare you my spiel...but I would appreciate your vote. Thank you!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Looking for other hearty soups and stews? Try <a href="http://cookingincathedralhill.blogspot.com/2007/02/oven-beef-stew.html">Oven Beef Stew</a> or <a href="http://cookingincathedralhill.blogspot.com/2007/02/white-chicken-chili.html">White Chicken Chili</a>. </span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com6tag:blogger.com,1999:blog-7776804884147290454.post-34675135312843114332010-09-28T16:17:00.002-06:002010-09-28T16:26:41.469-06:00A Brownie That Covers All the Bases<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKcoU4d5otPZpwcxSBvzeQqsOwTe8DAS2IO5hkim4rmj8htr0keCtALUjgAsmBx31uIT_xIoxQ8hpjrtpRiBGlDoG43R8I8mgm6AW3k-gENI1rkJ93iBKYbjBfQICMeW87PWbrVyA9GbU/s1600/1461.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKcoU4d5otPZpwcxSBvzeQqsOwTe8DAS2IO5hkim4rmj8htr0keCtALUjgAsmBx31uIT_xIoxQ8hpjrtpRiBGlDoG43R8I8mgm6AW3k-gENI1rkJ93iBKYbjBfQICMeW87PWbrVyA9GbU/s320/1461.JPG" alt="" id="BLOGGER_PHOTO_ID_5519105620673345490" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/10/fudgy-chewy-cakey-brownies.html">Fudgy, Chewy, Cakey Brownies</a><br /><br /><div style="text-align: left;">Sometimes you just want a plain, old-fashioned brownie...no frills, no fuss - just pure chocolate bliss. If you're in that kind of a mood, read on, because I have just the thing for you. The recipe title says it all here: these brownies somehow manage to be fudgy, cakey, <span style="font-style: italic;">and</span> chewy - all at the same time! Amazing, no? Something for everyone! I tend to like my brownies a little more on the chewy-cakey side, and less fudgy; Dariush likes his a little more fudgy and less cakey. Incredibly, these brownies lived up to their name and made us both happy. This is a Pam Anderson recipe (no, not <a href="http://en.wikipedia.org/wiki/Pamela_Anderson"><span style="font-style: italic;">that</span></a> Pam Anderson) from her cookbook <a href="http://www.amazon.com/Perfect-Recipe-Getting-right-every/dp/0395894034"><span style="font-style: italic;">The Perfect Recipe</span></a>, which is full of wonderful staple recipes, like these brownies and some pretty great pancakes. She's the executive editor of the illustrious <span style="font-style: italic;">Cook's Illustrated</span>, so she really knows her stuff - these brownies included.<br /><br />Happy fall, Cathedral Hill readers!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">In other fabulous basic recipes: </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2006/11/carrot-cake-with-cream-cheese-frosting.html">Carrot Cake with Cream Cheese Frosting</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2006/12/basic-marinara-sauce.html">Basic Marinara Sauce</a><span style="font-style: italic;">.</span><br /></div></div><br /><div style="text-align: left;"><br /></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com4tag:blogger.com,1999:blog-7776804884147290454.post-85248461792411442622010-09-14T07:00:00.002-06:002010-09-14T06:07:44.806-06:00A Standing Ovation for Summer<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSW4fcvJy5DMwWgUUPuHa8nOeQh3wYYIKxLT0wK3Cf5O6YMxbFpDzWGzI7LHMYzwl9XtoLJyXiIsCi52futRU4Rn9tATVhNHCjXMQ1Sxj5vd3vf7MORImpElxERWN857Zu7JwB-bzyLDA/s1600/blog+photos+377.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSW4fcvJy5DMwWgUUPuHa8nOeQh3wYYIKxLT0wK3Cf5O6YMxbFpDzWGzI7LHMYzwl9XtoLJyXiIsCi52futRU4Rn9tATVhNHCjXMQ1Sxj5vd3vf7MORImpElxERWN857Zu7JwB-bzyLDA/s320/blog+photos+377.JPG" alt="" id="BLOGGER_PHOTO_ID_5516737774795440002" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/08/farmers-market-pesto-pasta.html">Farmer's Market Pesto Pasta</a><br /><br /><div style="text-align: left;">Hello, dear readers! I'm jumping back into blogging while there's still time to celebrate the best time of the year for fresh fruits and vegetables in Minnesota: both the farmer's market and my CSA box are still brimming with the bright colors and heady scents of sun-ripened vegetables that signify summer is taking its final bow until next year. What a glorious summer for eating and cooking it has been!<br /><br />This pasta creation has been one of the best things I've come up with this summer...it's been a great way to use up all the vegetable odds and ends I seem to find when I get to the bottom of our CSA box each week. The basics are pasta (whole wheat at our house - yes, we've officially made the switch) and fragrant, bright green pesto (I've been enjoying pistachio nuts instead of pine nuts in my pesto this summer, in order to stay away from the odd <a href="http://www.epicurious.com/articlesguides/blogs/editor/2009/05/got-pine-mouth.html">pine mouth phenomenon</a>)...followed by pretty much anything that strikes my fancy and/or I need to make use of. The photo above has been my favorite combination: roasted corn, tomatoes, and fresh mozzarella. It's a sweet-slightly smoky-slightly salty combination that epitomizes summer in a single, perfect bite. Don't have these ingredients on hand? The options are really only as limited as your imagination: broccoli, mushrooms, onions, bell peppers, olives, peas, zucchini, spinach, arugula, shrimp, feta, chicken...whatever you want to include in your standing ovation for summer.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">In other final days of summer cooking: <a href="http://cookingincathedralhill.blogspot.com/2006/12/creamy-corn-with-chives.html">Creamy Corn with Chives</a> and <a href="http://cookingincathedralhill.blogspot.com/2006/12/zucchini-spice-cake.html">Zucchini Spice Cake</a>.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com5tag:blogger.com,1999:blog-7776804884147290454.post-62509558882848233812010-02-12T21:00:00.003-06:002010-02-13T13:14:57.843-06:00Embracing Brussels Sprouts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTHSg0kIE92fg5VtFlm_3y8pgTOgjsXLiuZlfNezBVM4OiXb0Olo6JjUnqpteQkIrv9uzzkBfvYTg9T3CYCJUFAEolH3NfBvjnUZ55Co3RWn_drIFc9Wvdohjw4smDjgKNGoFt89Xt3pE/s1600-h/golden+crusted+brussels+sprouts+blog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTHSg0kIE92fg5VtFlm_3y8pgTOgjsXLiuZlfNezBVM4OiXb0Olo6JjUnqpteQkIrv9uzzkBfvYTg9T3CYCJUFAEolH3NfBvjnUZ55Co3RWn_drIFc9Wvdohjw4smDjgKNGoFt89Xt3pE/s320/golden+crusted+brussels+sprouts+blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5437558183070141042" border="0" /></a><br /><div style="text-align: center;">Recipe<a href="http://cookingincathedralhill.blogspot.com/2006/10/golden-crusted-brussels-sprouts.html"><br />Golden-Crusted Brussels Sprouts</a><br /><br /><div style="text-align: left;">Have you ever tried these little green orbs of deliciousness? I'd only had Brussels sprouts shaved in quiches and such until I tried this recipe - never on their own. I admit I was fairly apprehensive about giving them a shot - they have quite a reputation for being the stuff of children's dinner table nightmares. But, I've been on a mission this winter to add some new seasonal vegetables to my cooking repertoire, so I dutifully searched for a recipe that looked appealing and trudged to to the store to pick up a bag.<br /><br />I suppose you can guess from my reference to "orbs of deliciousness" that I am now an official Brussels sprouts convert. But not just any Brussels sprouts, my friends: <span style="font-style: italic;">these</span> Brussels sprouts - courtesy of Heidi Swanson at <a href="http://www.101cookbooks.com/">101 Cookbooks</a>. These sprouts are halved, tossed with a bit of olive oil, then cooked in a skillet until the insides turn a deep caramel brown. Heidi tosses hers with a bit of grated cheese - which is very good - but at our house, we love them splashed with balsamic vinegar (really, we love almost anything splashed with balsamic vinegar, but I digress). They are amazing enough that I have, on several occasions, cooked a pan of them and eaten them as a snack. If you already love Brussels sprouts, I think this might be your new favorite recipe. If you don't like them, I think there's a good chance these will convert you. And if you're like me and you hadn't really tried them before, you'll be glad you did.<br /><br />How about another giveaway while we're here? I started graduate school this fall, and it's keeping me pretty busy. During the week, we've been relying heavily on the quickest, easiest things we can throw together. I have an extra copy of Cooking Light's <span style="font-style: italic;">Fresh Food Fast</span>, which contains all 5-ingredient-or-less, 15-minute recipes - or "grad school cooking", as I like to call it these days. Say hello in the comment section or send me an email, and I'll choose someone at random to ship this lovely book off to. If you'd like to mention what some of your favorite quick weeknight meals are, I'd love to add some more to my list! I'll choose the recipient on Saturday, February 20, so make sure to respond before then.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Interested in more winter vegetables? Try <a href="http://cookingincathedralhill.blogspot.com/2006/11/sauteed-kale.html">Sautéed Kale</a> or <a href="http://cookingincathedralhill.blogspot.com/2006/12/broccoli-with-red-pepper-flakes-and.html">Broccoli with Red Pepper Flakes and Toasted Garlic</a>.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com23tag:blogger.com,1999:blog-7776804884147290454.post-71492131627883040562010-01-18T10:18:00.004-06:002010-01-18T10:30:24.532-06:00Making Friends with Veggie Burgers<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb4mCDdELeqkgBRIRwugEulY_0i5XdfjB99VH5cX7Mv6oO0xg3HXeGRinuxijhzz6A5xIVehD81H0VLn98Vh5SnUueBY7OQLq3sojRsZd05lZvJZIeTu-J8Km4eBhD3qR68IT52rCUVBg/s1600-h/red+lentil+chickpea+burgers+blog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb4mCDdELeqkgBRIRwugEulY_0i5XdfjB99VH5cX7Mv6oO0xg3HXeGRinuxijhzz6A5xIVehD81H0VLn98Vh5SnUueBY7OQLq3sojRsZd05lZvJZIeTu-J8Km4eBhD3qR68IT52rCUVBg/s320/red+lentil+chickpea+burgers+blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5428110203885654258" border="0" /></a>Recipe<br /><a href="http://cookingincathedralhill.blogspot.com/2006/10/red-lentil-chickpea-burgers-with-spicy.html">Red Lentil Chickpea Burgers with Peanut Sauce</a><br /><br /><div style="text-align: left;">We try to follow a relatively flexitarian diet in our house - meaning we don't eat meat with every - even most - meals. It's a choice we've made for financial, environmental, and ethical reasons...and having several vegetarians in our lives that often eat meals with us hasn't hurt, either. The biggest reason we often eat meatless meals, though, is simply because there are so many delicious vegetarian recipes that have become our favorites. The veggie burger - that quintessential veg-friendly offering at many bars and burger joints - has not generally been one of my favorite entrees. Although the concept is great, I rarely meet a veggie burger that I like: they are too often tasteless, dry, and crumbly. Determined to find something palatable, I've been experimenting with recipes at home...and after running the gamut of veggie burger options, I've finally found one that I'm excited about:<br /><br />And here it is. The base of these burgers is a combination of red lentils (which are wonderful all on their own) and chickpeas, which add extra substance and bulk. Add a few spices, vegetables, and some bread crumbs to hold everything together, and you've got yourself one decent veggie burger. Notice I said <span style="font-style: italic;">decent</span>. These burgers aren't bad on their own, but what really makes them something special is the tangy, slightly spicy peanut sauce that accompanies them. A basic Asian-inspired peanut sauce, it's whipped up in a blender and ready to go in less than a minute - and we wouldn't love these burgers so much without it.<br /><br />While the sauce is quick to put together, the burgers themselves are a little tedious - particularly because they have to chill before they are cooked. Luckily, they keep (and freeze) well, so the easiest way to enjoy these is to make a big batch when you've got some time, form them into patties, and keep them in the freezer the same way you would those pre-packaged Boca burgers - just take out a couple at a time when you're ready to cook them. We usually eat ours over brown rice, but they're great wrapped in pitas, too. They're healthy, filling, and tasty, but the best part? I can finally call the veggie burger my friend - my work on this front is complete.<br /><br /><div style="text-align: center; font-style: italic;">Want more veg-friendly fare? Try a <a href="http://cookingincathedralhill.blogspot.com/2007/04/rice-omelette.html">Rice Omelette</a> or <a href="http://cookingincathedralhill.blogspot.com/2006/11/chipotle-macaroni-and-cheese.html">Chipotle Macaroni and Cheese</a>.<br /></div></div><br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com3tag:blogger.com,1999:blog-7776804884147290454.post-43373535214731853182009-12-29T17:30:00.004-06:002009-12-29T20:03:24.402-06:00Finishing the Year with a Familiar Favorite<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmBnl4ri71yxysIIugjasl7M1rB7P_Xva0jGiJu9yObIvaQsson1qR4QeupkdVAwJNsoPXngUQy4MfF58cpoHzz4cmhTCSdGedv6848cGMsf6TZEdBo9Uie9qh9GAyl-wDZ29ZjiIT4le/s1600-h/picture+170.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmBnl4ri71yxysIIugjasl7M1rB7P_Xva0jGiJu9yObIvaQsson1qR4QeupkdVAwJNsoPXngUQy4MfF58cpoHzz4cmhTCSdGedv6848cGMsf6TZEdBo9Uie9qh9GAyl-wDZ29ZjiIT4le/s320/picture+170.jpg" alt="" id="BLOGGER_PHOTO_ID_5420804344488552242" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/10/rice-krispie-bars.html">Rice Krispie Bars</a><br /><br /><div style="text-align: left;">Everyone loves Rice Krispie bars, right? And most everyone has a unique way that they prefer them...with chocolate chips, with peanut butter, with frosting on top...I even know someone who prefers the packaged Rice Krispie Treats you can buy at the store to homemade ones (which I don't quite understand, but to each their own). Personally, I like them best pure and unadulterated - and if we're getting really picky, I like to call them "bars" and not "treats". I make them the way my mom made them when I was little: with considerably more butter, marshmallows, and Rice Krispies per pan than the recipe printed on the back of the cereal box calls for. The result is (I think) more chewy and satisfying than the standard Rice Krispie bar, and it's a dessert that pleases friends and families just as much as some of the fancier desserts I make. If I'm making them for my sister or other vegetarians in my life, I'm careful to use marshmallows that are free of animal byproducts - I find them at my local co-op.<br /><br />I won't go into another long soliloquy about why I've been away from my blog for so long - my first semester of graduate school has definitely taken its toll on other areas of my life. Know that you have been missed, blog readers, and I'm excited to make blogging a more regular priority in 2010. Happy (almost) New Year!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Searching for other easy dessert recipes? Try a </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2007/03/chocolate-deli-cake.html">Chocolate Deli Cake</a><span style="font-style: italic;"> or </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2006/12/whole-wheat-chocolate-chip-cookies.html">Whole Wheat Chocolate Chip Cookies</a><span style="font-style: italic;">.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com5tag:blogger.com,1999:blog-7776804884147290454.post-4867423585996583392009-11-01T15:50:00.003-06:002009-11-01T16:02:55.152-06:00The Fast and the Fabulous<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOhMI9wiJWcNDDUil9bwLJpXJvPmrRzlo9WeikHJ7BsI8yrBeJZJjM34boYP7axSqLF7OQMYGLTqT6yXYwSQ1np4eKPDzBmNV40NRiKtNgN9QOIC3GRTKQ5JiZpBOYtI-4wfQjzvg4oTS/s1600-h/Picture+2235.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOhMI9wiJWcNDDUil9bwLJpXJvPmrRzlo9WeikHJ7BsI8yrBeJZJjM34boYP7axSqLF7OQMYGLTqT6yXYwSQ1np4eKPDzBmNV40NRiKtNgN9QOIC3GRTKQ5JiZpBOYtI-4wfQjzvg4oTS/s320/Picture+2235.jpg" alt="" id="BLOGGER_PHOTO_ID_5399259066873212834" border="0" /></a><a href="http://cookingincathedralhill.blogspot.com/2006/10/crustless-spinach-and-turkey-quiche.html">Crustless Spinach and Turkey Quiche</a><br /></div><div style="text-align: center;"><br /><div style="text-align: left;">I've been on the lookout lately for meals that can be prepared quickly with relatively little fuss (I haven't made a dish that requires more than 45 minutes in the kitchen from start to finish in months), and that reheat well, so we have quick, grab-and-go meals to turn to throughout the week. Quiches of all sorts are great for this: they come together fast, lend themselves to endless variations, and make excellent leftovers. If it's a crustless quiche, all the better - who has time to fuss with a crust? Versions of this spinach and turkey quiche grace our dinner table regularly - and also show up often in my lunch bag at work. Sometimes I follow the recipe exactly (it's excellent as is), sometimes I omit the turkey to make it vegetarian-friendly, sometimes I toss more vegetables in or vary the types of cheese...as long as I stick to the egg-liquid-flour ratio, it turns out fabulous every time. Fabulous and fast - these days, that's my kitchen mantra.<br /><br />On to other business: how about a giveaway? This one is relevant for my Twin Cities readers only: I sell <a href="http://www.ecometro.com/twincities/Blue-Sky-Guide">Blue Sky Guides</a> as a fundraiser for my early childhood center every fall, and I hung on to an extra one this year for Cooking in Cathedral Hill. For those of you who are unfamiliar, it's a coupon book full of discounts on local, sustainable businesses. I use it mostly for the grocery coupons - many of my favorite stores are featured (Whole Foods and Mississippi Market, for example), as well as some of my favorite brands (Organic Valley, Peace Coffee, etc.). There are also great coupons for local restaurants, activities, and other Twin Cities businesses. If you don't have one yet and you live in the area, I promise you'll love it. If you already have one (and if you know me personally, you may have purchased one from me - thank you!), maybe you know someone who would like one as a holiday gift. Either way, if you're interested in a free thank-you gift for reading my blog, let me know by leaving a comment on this post (or send me an email, if you're more comfortable with that). Nothing fancy - just say hello and let me know you're out there! I'll select a winner at random next Sunday, November 8, and contact him or her so I can ship out the Blue Sky Guide. To my beloved, non-local readers - have no fear! I've been collecting cookbooks for giveaways and I'll be sure to include everyone next time around.<br /><br />Happy November, everyone!<br /></div><br /><div style="text-align: center;"><span style="font-style: italic;">Looking for other ways to use up a dozen eggs? </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2007/04/rice-omelette.html">Rice Omelette</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2007/03/custardy-popovers.html">Custardy Popovers</a><span style="font-style: italic;">.</span><br /></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com7tag:blogger.com,1999:blog-7776804884147290454.post-35043197753589668612009-10-03T14:45:00.003-06:002009-10-03T14:52:19.479-06:00Bringing Root Beer Aficionados to Their Knees<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QhtAFL8bTDieX6DxlBXaNzL0ZgEJ2Egs3rbzHiKo_dcMsE5lCBoBexzZh5ubW4-89BLm2XW4fbiXYFhEmsPTdlOwnD4Qa3yPYmeiw-aFgYN4AzdkR-YruMvKR42Sv-iE50RCmfukOruK/s1600-h/root+beer+chocolate+bundt+cake+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QhtAFL8bTDieX6DxlBXaNzL0ZgEJ2Egs3rbzHiKo_dcMsE5lCBoBexzZh5ubW4-89BLm2XW4fbiXYFhEmsPTdlOwnD4Qa3yPYmeiw-aFgYN4AzdkR-YruMvKR42Sv-iE50RCmfukOruK/s320/root+beer+chocolate+bundt+cake+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5388475864906857810" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/root-beer-bundt-cake.html">Root Beer Chocolate Bundt Cake</a><br /><br /><div style="text-align: left;">Root beer has such a strong, distinct flavor that I think it's usually one of those things you either love or you hate...I fall squarely into the former category. I don't drink any other soda, but if I'm offered a frosty mug of root beer, I definitely won't turn it down. Root beer floats? Best thing ever! Root beer barrels? Fabulous! Root beer chocolate bundt cake?! Swoon.<br /><br /><div style="text-align: center;"><div style="text-align: left;">Root beer and deep, dark chocolate is not a flavor combination I had considered prior to making this cake, but let me tell you, it's pretty darn amazing. You have a few options when making this: you can make the cake with straight root beer, and it will come out with a subtle root beer taste in the background. Alternatively, you can substitute 1/2 cup of Root Beer Schnapps for some of the root beer in the recipe, and the root beer flavor in the cake will be much more pronounced. If children will be eating your cake, you'll probably want to stick with the plain root beer. However, if you're making this for a group of adults and you're thinking you don't want to go to the trouble of buying Root Beer Schnapps just for this recipe (as I thought myself), it's worth the trip to the liquor store. Even if you have no other use for the Schnapps, it keeps forever and I'm pretty confident you'll want to use it when you make this cake again...and again. Your second option is to sprinkle a little sea salt over the top after frosting the cake...or not. I love salt, and thought it accented the chocolate and root beer flavors wonderfully, but if this doesn't appeal to you, it's certainly not necessary. Lastly, your third decision is whether or not to serve this cake with vanilla ice cream, for a pseudo-root beer float experience. But let's be serious here: this is not much of a decision, is it? Break out the ice cream, my friends - you'll have deep, long-lasting regrets if you don't.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66frhjOKvmjwX5Q9dBeosKteldFaSiPY-s28qOZ2h0rnUdP8sS-oDQb_xSJj0uM4sbUS4l_7b4cCP05VQE_ud8KVdlSxGkcVfl3tprSD4Fz8XcSkKHruXCInwS42faK-r9QiA6nKCGt_y/s1600-h/root+beer+chocolate+bundt+cake+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66frhjOKvmjwX5Q9dBeosKteldFaSiPY-s28qOZ2h0rnUdP8sS-oDQb_xSJj0uM4sbUS4l_7b4cCP05VQE_ud8KVdlSxGkcVfl3tprSD4Fz8XcSkKHruXCInwS42faK-r9QiA6nKCGt_y/s320/root+beer+chocolate+bundt+cake+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5388475247646939170" border="0" /></a><span style="font-style: italic;">Interested in other unique flavor combinations? <a href="http://cookingincathedralhill.blogspot.com/2006/11/bacon-wrapped-dates.html">Bacon-Wrapped Dates</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/01/double-chocolate-cherry-cookies.html">Double Chocolate Cherry Cookies</a> (with wine!).</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com5tag:blogger.com,1999:blog-7776804884147290454.post-57461825380904502842009-09-15T11:30:00.000-06:002009-09-15T11:39:49.756-06:00I'm Back!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX340kjKD2LAti-eDpyymi7zw0d5hn0Ofg8zL85Kb4K2XipbnJwsa7otu84TGg54faFqQEcgWZLUeP4J8rttczUbkoYLIWlFk3us4Dtkf7wqdgkUZ3_vL08lcrtqvFBIBM_uYXzerdYA92/s1600-h/Picture+2547.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX340kjKD2LAti-eDpyymi7zw0d5hn0Ofg8zL85Kb4K2XipbnJwsa7otu84TGg54faFqQEcgWZLUeP4J8rttczUbkoYLIWlFk3us4Dtkf7wqdgkUZ3_vL08lcrtqvFBIBM_uYXzerdYA92/s320/Picture+2547.jpg" alt="" id="BLOGGER_PHOTO_ID_5377190581613554194" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/zucchini-pie.html">Zucchini Pie</a><br /><br /><div style="text-align: left;">It's been a long summer away from my lovely friends in the blogging world...and a busy one! We're all settled in to our new home, and have started the many renovations we have planned (I see <span style="font-style: italic;">many</span> long years of remodeling in my future!). In addition to all the hustle and bustle that comes with moving, I applied for grad school over the summer, and started my classes last week. There's definitely been <span style="font-style: italic;">a lot </span>going on in my little part of Cathedral Hill, but I'm anxious to get back to cooking and writing about food, so here we go!<br /><br />It's still quite warm here in Minnesota, and I'm seeing lots of zucchini at the farmer's market and my friends' gardens. If you've got zucchini you're looking to use up, this recipe for zucchini pie might fit the bill. I've been making it a couple times every summer for the last few years - I love it because it highlights two of my favorite late summer ingredients: zucchini and basil. Somewhat quiche-like in texture (but a little less eggy and minus the crust), this pie makes a great main course served with a salad for a light meal, but it's equally delicious as a side dish or as part of a breakfast or brunch. Really simple to throw together (just toss everything in a bowl and stir), this was one of the first things I made when we got our kitchen up and running in our new house. Try it soon before the zucchini crop peters out for the year...I promise you'll be glad you did!<br /></div><br /><div style="text-align: center;"><span style="font-style: italic;">Looking for more zucchini? </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2006/12/zucchini-spice-cake.html">Zucchini Spice Cake</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2006/12/balsamic-zucchini.html">Balsamic Zucchini</a><span style="font-style: italic;">.</span><br /></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com9tag:blogger.com,1999:blog-7776804884147290454.post-92162750612164660952009-07-08T12:43:00.003-06:002009-07-08T13:07:41.903-06:00A Summer Hiatus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IWR4kyJ7Hx7kcvv7mlqWbwSfyeaflN82E0E_o2DrJ2oDCoU-UT2bqHWKLZNvq39fetV0fQXdpPx87vt0XE_jhT8ybAocHqGKTDg8O9V-OqX83Xr156MF6QkNeq5E3XyeYItCLn5nIvBl/s1600-h/13744493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 185px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IWR4kyJ7Hx7kcvv7mlqWbwSfyeaflN82E0E_o2DrJ2oDCoU-UT2bqHWKLZNvq39fetV0fQXdpPx87vt0XE_jhT8ybAocHqGKTDg8O9V-OqX83Xr156MF6QkNeq5E3XyeYItCLn5nIvBl/s320/13744493.JPG" alt="" id="BLOGGER_PHOTO_ID_5356167601352443090" border="0" /></a><br />I owe my sincerest apologies to all of you, lovely readers, for the extended gap in my posting the last couple months. Dariush and I have been going through the process of purchasing a home, and the process turned out to be much longer and more involved than we had anticipated...and my precious blog has taken a backseat while we sorted everything out. Happily, the house is now ours (and in the same neighborhood, so I can still "cook in Cathedral Hill!). Unhappily (for my personal comfort and for the sake of this blog), this house needs a quite a bit of love and will require a great deal of attention from both Dariush and me this summer. Suffice it to say, there will not be much cooking happening in our new Cathedral Hill kitchen for the next couple of months.<br /><br />One of the biggest reasons we fell in love with this house, however, was the beautiful, expansive kitchen (complete with a fireplace...in the kitchen! I can hardly believe it!), and I am anxious to get back to my regular cooking (and blogging) schedule this fall. So, Cooking in Cathedral Hill will return to its regularly scheduled programming at the beginning of September.<br /><br />I appreciate the emails and comments I've received from friends, family, and strangers who are still interested in my blog, and those of you who keep checking back from time to time. Please know how much I miss this space and how anxious I am for my home life to settle down a bit so I can get back to writing here. To show you just how much I appreciate all of you, dear readers, I thought this would be a good time to offer the first ever Cooking in Cathedral Hill giveaway! I have a copy of one of my favorite cookbooks, <span style="font-style: italic;">Not Your Mother's Slow Cooker Cookbook</span> by Beth Hensperger and Julie Kaufmann (slow cooker meals really come in handy, especially when you have a barely-functioning kitchen) to pop in the mail to one of my loyal readers. Leave me a comment below, or send me a private email if you prefer - just something to let me know you're still here after my absence. (make sure to leave me an email address to contact you if you win, of course). I'll select the winner at random next Thursday, July 16, and contact that person to get their mailing address.<br /><br />I hope everyone is having an absolutely wonderful summer, and I'll see you all in September!<br /><br /><span style="font-style: italic;"> - Elisabeth</span>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com7tag:blogger.com,1999:blog-7776804884147290454.post-17446607234594347732009-04-21T18:15:00.001-06:002009-04-21T18:30:20.011-06:00Embracing Spring<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxh04xXQCWZiVynlPCEU5xkuZ48vq0p2b9fG122cyXuN7zuqC2c78T4h14Omx8h11ZixanpBdkCTv9XWriqaEMOQodsHwaJtTJhnE0zfv6FYwW_t8m03LZzLuac3gs7wtqCgkE_niLVao/s1600-h/Picture+2043.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxh04xXQCWZiVynlPCEU5xkuZ48vq0p2b9fG122cyXuN7zuqC2c78T4h14Omx8h11ZixanpBdkCTv9XWriqaEMOQodsHwaJtTJhnE0zfv6FYwW_t8m03LZzLuac3gs7wtqCgkE_niLVao/s320/Picture+2043.jpg" alt="" id="BLOGGER_PHOTO_ID_5327304554655840802" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/citrus-herb-salmon.html">Citrus Herb Salmon</a><br /><br /><div style="text-align: left;">Spring signals a return to light, bright flavors with lots of color after the heavy, heartier dishes of winter. This salmon is the perfect meal with which to embrace spring: infused with the warm weather aromas of citrus and fresh green herbs, it's a light, healthy meal that won't send you into a food-induced coma - instead it may inspire you to get outside and enjoy the spring air! The dish is ridiculously simple to put together: salmon fillets are sprinkled with lemon and orange zest, then decked with sprigs of fresh oregano, thyme, tarragon, and chives, and finally, layered with thin slices of lemon and wrapped in foil. The result is a stunning presentation for minimal effort (no tedious chopping of the herbs, just a few quick passes across the grater for zest) with a delicate, tangy bite. Thank goodness for spring!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/01/jerk-turkey-slow-cooker-soup.html">Jerk Turkey Slow Cooker Soup</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/01/two-layer-key-lime-pie.html">Two Layer Key Lime Pie</a>.</span><br /></div></div><br /><div style="text-align: left;"><br /></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com3tag:blogger.com,1999:blog-7776804884147290454.post-24532648969165176072009-04-09T12:15:00.001-06:002009-04-09T12:26:26.285-06:00Anxious to Go Camping?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0pivZmEDKcW-h_LEk4IstOL_UjH0QLrpFZvqoC7oKMHBXXhJgJhKbPJGV0Rz-XPx0fHKkdLeTgKBGcIu-LZsKDfGySkYjFcxmv6SkqpSkxXPq5BnzdD-9pfLr9kycO4_NQev9FWCNu5a/s1600-h/liz+645.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0pivZmEDKcW-h_LEk4IstOL_UjH0QLrpFZvqoC7oKMHBXXhJgJhKbPJGV0Rz-XPx0fHKkdLeTgKBGcIu-LZsKDfGySkYjFcxmv6SkqpSkxXPq5BnzdD-9pfLr9kycO4_NQev9FWCNu5a/s320/liz+645.JPG" alt="" id="BLOGGER_PHOTO_ID_5322719129203725730" border="0" /></a><a href="http://cookingincathedralhill.blogspot.com/2006/11/indian-spiced-roasted-chickpeas.html">Indian Spiced Roasted Chickpeas</a><br /></div><div style="text-align: center;"><div style="text-align: left;"><br />Camping and hiking season are almost upon us, and DR and I are always on the lookout for new foods to take along with us on our treks that are lightweight, high in protein, and can be eaten at room temperature. These chickpeas meet all of those requirements, and they're also quite delicious - delicious enough that we've been eating them at home for snacks, even though we haven't started hiking yet this year. It's a simple concept: chickpeas tossed with a little oil and lemon juice, coated with various Indian-inspired spices (cinnamon, cumin, and coriander, to name a few) then roasted in the oven for about half an hour. The end result is a flavorful, portable snack that's crisp on the outside, creamy on the inside, and - due to the high protein content - very satisfying. These make a great appetizer for a Southern Asian-inspired meal, too - in fact, I made some for a recent book club meeting, and they were the perfect accompaniment to my friend Kim's vegetable curry. I'm keeping my fingers crossed for nicer weather - I know many of us are anxious to break out our tents and head out on the trail!<br /></div><div style="text-align: left;"><br /></div><span style="font-style: italic;">Last year at this time...</span><span style="font-style: italic;"><a href="http://cookingincathedralhill.blogspot.com/2007/01/stovetop-baked-beans.html">Stovetop Baked Beans</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/01/apple-crumble-with-golden-raisins.html">Apple Crumble with Golden Raisins</a></span>.<br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com2tag:blogger.com,1999:blog-7776804884147290454.post-3635842409965224362009-04-06T11:15:00.002-06:002009-04-06T11:16:30.113-06:00Comfort Food for Blustery Weather<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPLAN33Lq16qWLKfJnDybhTqFKlqj8ruAbcgC4feKlaiG6XPFtkt4PG4k8vDG-lx2XTumOcEDYwfMUNtY-iSAiZhOMsEvQdkBZzrjUf_Kodn_xN6nQPDx7pjmOW9NWxENVTs9gd4hccPO/s1600-h/liz+637.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPLAN33Lq16qWLKfJnDybhTqFKlqj8ruAbcgC4feKlaiG6XPFtkt4PG4k8vDG-lx2XTumOcEDYwfMUNtY-iSAiZhOMsEvQdkBZzrjUf_Kodn_xN6nQPDx7pjmOW9NWxENVTs9gd4hccPO/s320/liz+637.JPG" alt="" id="BLOGGER_PHOTO_ID_5321590517224543538" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/baked-potato-soup.html">Baked Potato Soup</a><br /><br /><div style="text-align: left;">Just when I start to think that soup season is almost over, Minnesota plays a dirty trick on me and I wake up to <span style="font-style: italic;">snow</span> on Sunday morning...on April 5th - you have <span style="font-style: italic;">got</span> to be kidding me! The one good thing about the stubborn wintry weather here is that a big bowl of soup still sounds like the perfect end to a chilly day, so I've taken the opportunity to test out a few new soup recipes the last couple weeks before the weather gets warm enough that soup no longer sounds appealing. I'm pretty picky about my soup, so most of the recipes I've tried didn't make the blog cut - except this one. This soup is exactly what it sounds like: a baked potato in soup form, complete with all the trimmings...and it is oh-so-comforting on a blustery day. Creamy and thick, it's easy to tailor to individual preferences, because everyone can add their own toppings as they see fit. Served with a hunk of crusty bread, it's comfort food at its finest. As long as it stays on the cooler side in Cathedral Hill, I'll be looking for excuses to make this soup as often as I can until warm weather (finally) arrives.<br /></div><br /><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/creamy-vegetable-chowder.html">Creamy Vegetable Chowder</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/01/outrageous-oreo-crunch-brownies.html">Oreo Crunch Brownies</a>.</span><br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-54843121380650794292009-03-20T15:45:00.001-06:002009-03-20T15:54:36.899-06:00Looking for a New Friday Night Dinner?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxw5w-ZA9CBWkVN0nK9yZ3Lu12CS-KOJNPR_fEKxY8YUio73PtTV7490_yo0lEiCOaCEt-va2J8GyQoZFP26THqxEPLA_ipG7gzuswF-NnGxo8GCmmW42g0xvi0p6k0otQ86OSqFOGDHu/s1600-h/Picture+1949.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxw5w-ZA9CBWkVN0nK9yZ3Lu12CS-KOJNPR_fEKxY8YUio73PtTV7490_yo0lEiCOaCEt-va2J8GyQoZFP26THqxEPLA_ipG7gzuswF-NnGxo8GCmmW42g0xvi0p6k0otQ86OSqFOGDHu/s320/Picture+1949.jpg" alt="" id="BLOGGER_PHOTO_ID_5314341713572289378" border="0" /></a>Recipe<br /><a href="http://cookingincathedralhill.blogspot.com/2006/11/drunken-cheesy-bread.html">Drunken Cheesy Bread</a><span style="font-style: italic;"><span style="font-style: italic;"><br /><br /></span></span><div style="text-align: left;">This is one of our favorite Friday-night meals: it's quick enough to throw together when you come home from work, cheesy enough to be considered a little indulgent, and it calls for wine (you know, <span style="font-style: italic;">in</span> the recipe...in addition to however many glasses you polish off while cooking and eating - seriously, we don't mess around on Friday nights). I suspect the only reason I haven't posted about it yet is because we always seem to eat a whole pan before I get around to taking any photos of it. In addition to being a perfect Friday night (or really, any night that suits your fancy) meal, this is also one of the most cost-effective things I make, because it just uses up odds and ends that I already have lying around. The basic ingredients are bread, cheese and wine, augmented by anything else you want to use up - meat, vegetables, herbs...this is the perfect recipe to be creative with. The end result will be a cheesy, wine-soaked strata-like dish that begs to served with a buttery Chardonnay and is the perfect finish to a long work-week.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span></div><span style="font-style: italic;"><br />Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/slow-cooker-macaroni-and-cheese.html">Slow Cooker Macaroni and Cheese</a></span> <span style="font-style: italic;">and <a href="http://cookingincathedralhill.blogspot.com/2007/02/breakfast-couscous.html">Breakfast Couscous</a>.</span><br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com2tag:blogger.com,1999:blog-7776804884147290454.post-76882686145771941512009-03-14T11:00:00.007-06:002009-03-14T11:12:29.717-06:00Fresh From the Oven...<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZb3IaK2cj_cOG7nTcQe71W1TXm3NVxvN3rz6h3lZ0w1HKK7v6AVJGkx9zmGPw0mKWjqUN9kbZjrUmSQqOI0ilHP8379QMnRGWX8Fmzj7V9Z4KcMzW01v8bhM2Dtg7i_lhRQ_6uaylLpN/s1600-h/Picture+1922.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZb3IaK2cj_cOG7nTcQe71W1TXm3NVxvN3rz6h3lZ0w1HKK7v6AVJGkx9zmGPw0mKWjqUN9kbZjrUmSQqOI0ilHP8379QMnRGWX8Fmzj7V9Z4KcMzW01v8bhM2Dtg7i_lhRQ_6uaylLpN/s320/Picture+1922.jpg" alt="" id="BLOGGER_PHOTO_ID_5311520587272694162" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/soft-honey-yogurt-rolls.html">Soft Honey-Yogurt Rolls</a><br /><br /><div style="text-align: left;">Making homemade bread is definitely a time and energy commitment, but I think it's a worthwhile commitment to make, because the end result is, well...homemade bread! These rolls were the highlight of my weekend when I made them to accompany a hearty stew a couple weeks ago, and I can't wait to make them again. The recipe is from <a href="http://bakingbites.com/">Baking Bites</a>, and I chose it because the use of yogurt in the dough piqued my curiosity. The original recipe Nicole posted is for sandwich rolls (and really, these would be <span style="font-style: italic;">great</span> as sandwich rolls if you're so inclined), but I made smaller versions and used them as dinner rolls. The yogurt adds a tenderness to the finished product that helps keep them nice and soft, and makes the recipe relatively healthy. Most of the moisture in the recipe comes from the yogurt, so there's very little fat added (many roll recipes call for butter) - just a tablespoon of oil for a 16-roll recipe. The recipe also calls for honey, which adds a lovely natural sweetness to the bread that I really liked. A huge thank you to Nicole at <a href="http://bakingbites.com/">Baking Bites</a> for this wonderful recipe - she has a great site with tons of helpful baking tips - if you haven't already, head over there and check it out!<br /></div><div style="text-align: left;"><br /></div></div> <div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/new-orleans-style-barbecue-shrimp.html">New Orleans Style Barbecue Shrimp</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/02/banana-cream-pie.html">Banana Cream Pie</a>.</span><br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-5519459235438133772009-03-07T12:50:00.004-06:002009-03-07T13:58:05.261-06:00Happy Birthday, Chelsea!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9-X57TbLwuaxCuyKnNjqxkR6sljFd04mbVlRDoOd1HNgkZtddcXlxj-tiCmRdh0PgHsZVfZK8AOqF2GMBr-UfZN6QizsRxuKkrU5YOtwdSwT3BG_6m0HPDwe14_vJg6f-yAX8oAGevQp/s1600-h/Picture+1901.jpg"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBktTsPsZUNf6EAcIpU-f_-VNvFuXvGn7s54Jr82fI62B6m0GDywexCfxJYtGyOnmTepmbWtz0KOCYSnTEVweNg2LP5PKeRPcv8yZJje5mPmqs9Bfb20fu9JNwI16LwcAtYpmnWoRETkw/s1600-h/Picture+1902.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBktTsPsZUNf6EAcIpU-f_-VNvFuXvGn7s54Jr82fI62B6m0GDywexCfxJYtGyOnmTepmbWtz0KOCYSnTEVweNg2LP5PKeRPcv8yZJje5mPmqs9Bfb20fu9JNwI16LwcAtYpmnWoRETkw/s320/Picture+1902.jpg" alt="" id="BLOGGER_PHOTO_ID_5309504953968386450" border="0" /></a>Recipe<br /><a href="http://cookingincathedralhill.blogspot.com/2006/11/carrot-cake-with-cream-cheese-frosting.html">Carrot Cake with Cream Cheese Frosting</a><br /><br /><div style="text-align: left;">I've been hanging on to my grandmother's carrot cake recipe for a long time, putting it up on a pedestal as "the best" and refusing to try any other versions...partly because it is quite good, but mostly because I miss my grandmother terribly and the recipe reminds me of her. When Chelsea, one of our center's assistant teachers, asked for a carrot cake with <span style="font-style: italic;">lots</span> of frosting for her birthday treat at work last month, I decided it might be time to give another carrot cake recipe a try- just to see if I could find something I liked even better than my grandma's. <br /><br />Turns out...I did! This recipe is from the famed <a href="http://www.mrsfields.com/">Mrs. Fields</a>, and it is the best carrot cake I've ever had (no matter how much I love my grandma, and I love her a lot). The cake itself was fabulous: moist, delicate, and just the right amount of spice. The frosting was simply heaven: I've never made cream cheese frosting with butter before, but it adds an extra layer of creaminess that put this whole cake over the moon. The original recipe is for a two layer cake, which is the way I made it for Chelsea's birthday. To be honest, the next time I make it (and there will certainly be a next time), I will probably make it as a single layer cake in a sheet pan: it's a very moist cake, and I had a hard time keeping the layers together once the cake had been sliced. I'm a carrot cake purist, so I left the nuts and raisins out of the cake, but for those of you of like them in there, they can easily be added.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iab8AYv5ZFfYiTvs2qW_3CMPOIaUEqUwUgkwafYGaWPH6EiD4nnKkmsx6Bua0pvrhAjWGUU79HXutLiUBz5YuIruhfXEn7vuvZv9VC9RkkieDHhOU3oXOtC458PciB0wOe2DYm32XY6w/s1600-h/Picture+1908.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iab8AYv5ZFfYiTvs2qW_3CMPOIaUEqUwUgkwafYGaWPH6EiD4nnKkmsx6Bua0pvrhAjWGUU79HXutLiUBz5YuIruhfXEn7vuvZv9VC9RkkieDHhOU3oXOtC458PciB0wOe2DYm32XY6w/s320/Picture+1908.jpg" alt="" id="BLOGGER_PHOTO_ID_5310535468164316354" border="0" /></a><div style="text-align: left;"><div style="text-align: left;">Chelsea is one of our college students that helps out at the center part-time, and she is<span style="font-style: italic;"> </span>a very, very sweet girl. She is such a hard worker, and the kids just adore her. I'm so glad she's part of our team, and we were all so happy to celebrate her birthday with her. Happy birthday, Chelsea!<br /></div><span style="font-style: italic;"><br /></span><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...</span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2008/02/irish-bread-pudding-with-caramel.html">Irish Bread Pudding with Caramel Whiskey Sauce</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2007/02/barbecue-fries.html">Barbecue Fries</a><span style="font-style: italic;">.</span><br /></div></div> </div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-3292560621186401142009-03-02T19:40:00.001-06:002009-03-02T20:49:11.371-06:00A Meal for a Special Occasion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rK1vQRugScgcmk6fUdRw3O4p5w3bh79ggSl7LcqzJhCz4MNLx5oPCEbHpVcab0av0vnn7KU3SzrDuNcAYBmnLvB_1uG5i5KSzY0gnx8NQO5YKQ5gCwDc7BZ3wlMlc5SynYR9r15x2mhB/s1600-h/Picture+1676.jpg"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jWd87iEmnkO4dH6sueFFyzJZUBF0tr-n0hkRQr4i8tSSaWZddkKm99QJDpZatVxzf6CGYnrbE3fAAlrHHPdXOv4kmQYW0bUVscKwLt3fvNkDDr66yt7jbrM2-KTp1GxACTM9g2Jr3401/s1600-h/Picture+1669.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jWd87iEmnkO4dH6sueFFyzJZUBF0tr-n0hkRQr4i8tSSaWZddkKm99QJDpZatVxzf6CGYnrbE3fAAlrHHPdXOv4kmQYW0bUVscKwLt3fvNkDDr66yt7jbrM2-KTp1GxACTM9g2Jr3401/s320/Picture+1669.jpg" alt="" id="BLOGGER_PHOTO_ID_5302514444112552018" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/black-pepper-crusted-standing-rib-roast.html">Black Pepper-Crusted Standing Rib Roast</a><br /><br /><div style="text-align: left;">I was on the look-out for a traditional-meat-and-potatoes kind of special occasion dinner that I could make for a celebration we had planned for my dad a couple months ago when I came across this recipe. I don't generally cook with large cuts of meat, so they don't often make it onto our table at home...when they do (mostly at Thanksgiving and other holidays), I want to make sure it's a really wonderful recipe - and this roast certainly met my expectations. I find large hunks of meat to be quite intimidating in the kitchen, so DR usually takes over most of the prep and cooking for these kinds of meals - he gets most of the credit for this one. And really, he deserves a lot of kudos because this roast was wonderful - probably the best I've ever had. First, the roast is slathered with a lovely concoction of cracked pepper, butter, and garlic, like this...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikj8Gr9sme56lUAeSggYNUbDZQ5lpOEqJNe-ViVArKPt7NFDPtf2e0tJKAVfR5peMPsPA65olm38CHsgudG609aQ2ou09A5vuHgGtw4Spp3AXkQsXff7TCh6nQHxCHfBtrLnHyz6Yes3F/s1600-h/Picture+1668.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikj8Gr9sme56lUAeSggYNUbDZQ5lpOEqJNe-ViVArKPt7NFDPtf2e0tJKAVfR5peMPsPA65olm38CHsgudG609aQ2ou09A5vuHgGtw4Spp3AXkQsXff7TCh6nQHxCHfBtrLnHyz6Yes3F/s320/Picture+1668.jpg" alt="" id="BLOGGER_PHOTO_ID_5308784308227544818" border="0" /></a>...then it's roasted in the oven to the perfect temperature (medium rare-ish). Finally, it's served with au jus that's been simmered on the stove with a little wine and some of the reserved pepper butter. With a side of creamy mashed potatoes (that make the perfect vehicle for any extra au jus), this meal is bound to impress any meat-loving guests that come to your table. And if you're not sure about trying this on your own, drop me a line...I'm happy to let you borrow DR for the evening!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/vegetables-and-rice-with-peanut-sauce.html">Vegetables and Rice with Peanut Sauce</a>, <a href="http://cookingincathedralhill.blogspot.com/2007/02/banana-orange-oat-muffins.html">Banana Orange Oat Muffins</a>, and <a href="http://cookingincathedralhill.blogspot.com/2007/02/macaroni-and-cheese.html">Macaroni and Cheese</a>.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-25055768319211351752009-02-24T20:20:00.001-06:002009-02-24T20:21:57.752-06:00On Vacation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZP0FbUR4k0l3mWwGE2BV7xgoDq0bpmReGu2DGLduHmKFya-OP7polo7AFioODyl29Z4k1DLDtl6SnnNzrDvW35V1M3eD5wSH8mg9VHbncECIdxvxMlCPTSw0zv2J0wJ9ziDFKKmYcr5v9/s1600-h/on_vacation.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 288px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZP0FbUR4k0l3mWwGE2BV7xgoDq0bpmReGu2DGLduHmKFya-OP7polo7AFioODyl29Z4k1DLDtl6SnnNzrDvW35V1M3eD5wSH8mg9VHbncECIdxvxMlCPTSw0zv2J0wJ9ziDFKKmYcr5v9/s320/on_vacation.jpg" alt="" id="BLOGGER_PHOTO_ID_5306554348555177442" border="0" /></a><br /><div style="text-align: center;"><img src="file:///C:/DOCUME%7E1/OWNER%7E1.DEL/LOCALS%7E1/Temp/moz-screenshot.jpg" alt="" />Cooking in Cathedral Hill has been on vacation for the last week or so...but I haven't forgotten about you, dear readers! New posts and recipes will be up and running by the end of the week. Happy almost-spring!<br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-60348846716280225462009-02-15T06:00:00.004-06:002009-02-15T08:23:29.733-06:00Happy Birthday, Mary!<div align="center"><br /></div><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCz9RPFgSeeiT2vhv2o6WjLGL0AhyphenhyphenmyPACLA0jGuAmFsA1ZtJ5noy16ICCxF6woeREgSmNxLC4pnErPwlZKD6ojUOMg8SFAEf3sd_U8FlpT1vEoMZsH2uUdtwiOqBf9mLqqpZWqlfH_HW/s1600-h/moms+b+dinner+Moscow+018.jpg"><img id="BLOGGER_PHOTO_ID_5302512378476876066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCz9RPFgSeeiT2vhv2o6WjLGL0AhyphenhyphenmyPACLA0jGuAmFsA1ZtJ5noy16ICCxF6woeREgSmNxLC4pnErPwlZKD6ojUOMg8SFAEf3sd_U8FlpT1vEoMZsH2uUdtwiOqBf9mLqqpZWqlfH_HW/s320/moms+b+dinner+Moscow+018.jpg" border="0" /></a> Recipe</p><p align="center"><a href="http://cookingincathedralhill.blogspot.com/2009/02/boston-cream-pie-i-talked-about-this.html">Boston Cream Pie</a></p><p align="left"><br />We celebrated Dariush's mother's birthday recently, and we had a fabulous time. First, we went out to dinner at <a href="http://www.moscowonthehill.com/">Moscow on the Hill</a>, a wonderful Russian restaurant that's just down the street from our house, and not to be missed if you're ever in the Cathedral Hill neighborhood (highlights of the meal were DR's shot of horseradish vodka and an accordion player that moves from table to table). Then we headed back to our house for the Boston Cream Pie that Mary had requested for her birthday dessert. If you're not familiar with Boston Cream Pie, it's really not a "pie" at all: it's a layer of vanilla pastry cream sandwiched between two layers of yellow cake, then frosted or glazed with chocolate. I was a little nervous when I was tasked with making one - it was my first time and I had a hard time finding a recipe that had lots of positive reviews, which is usually what I look for when I'm trying something new. I ended up going with a <a href="http://www.thejoykitchen.com/">Joy of Cooking</a> recipe that Anna reviewed at <a href="http://www.cookiemadness.net/">Cookie Madness</a> (Anna's reviews are great: she has a detailed, frank style of writing about recipes that's very helpful when you're trying something new). The end result was perfectly lovely: custardy, smooth vanilla pastry cream; crumbly, rich cake layers; and a thick chocolate frosting that was just the right amount to coat it all evenly. My only trouble was with spreading the frosting - in the end, I walked away in exasperation while Dariush broke out his blow torch to make it smooth (and no, I'm not talking about one of those little kitchen torches people use for crème brulée - I'm talking about a full-size, workshop-style, propane torch...this is how we do things in Cathedral Hill, my friends). All in all, I'll be anxiously waiting for an excuse to make a Boston Cream Pie again - I think it's fast becoming one of <em>my</em> favorite desserts.<br /><br /></p><div align="center"><em>Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/basil-shrimp-with-feta-and-orzo.html">Basil Shrimp with Feta and Orzo</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/02/nutella-cheesecake-brownies.html">Nutella Cheesecake Brownies</a>.</em></div><br /><br /><br /><p><em><img id="BLOGGER_PHOTO_ID_5302512598401242162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwga00OdWk_t7YQ0_Jq_GvoztVdALsVFS6mAy28kWI8o-QAlld5LQ7_68Nd9DuyvG5zOpHS7TG1ikMyleQGT64ksSpTGHEPtA6ikFWuqYsY3tSkM0SmGYonu_Lt8b2Vxf0JpGP73jLcxO/s320/moms+b+dinner+Moscow+037.jpg" border="0" /></em></p><br /><br /><br /><div align="center"></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com2tag:blogger.com,1999:blog-7776804884147290454.post-71042244072414995982009-02-09T20:30:00.000-06:002009-02-09T21:29:13.886-06:00Loving Winter Greens<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkb7dh3_yE2QttUMJRvtLiLaBk51xT1gyvlZHpE4236uL8voDLUZGx7t2sh1CgBKK4UvQnFawr18hP2sz2UDY6TVf0V995G9a2-hR3xBgrU2V5jWbjvayx13fnnL7ngkYfde3kq_d91de/s1600-h/Picture+1695.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkb7dh3_yE2QttUMJRvtLiLaBk51xT1gyvlZHpE4236uL8voDLUZGx7t2sh1CgBKK4UvQnFawr18hP2sz2UDY6TVf0V995G9a2-hR3xBgrU2V5jWbjvayx13fnnL7ngkYfde3kq_d91de/s320/Picture+1695.jpg" alt="" id="BLOGGER_PHOTO_ID_5301002965975189666" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/sauteed-kale.html">Sautéed Kale</a><br /><br /><div style="text-align: left;">In a search for seasonal vegetable side dishes that don't involve squash or sweet potatoes, I've stumbled upon a new love: winter greens. Chard, kale, escarole, and their cousins - in addition to being ridiculously good for you - brighten up dull winter plates with splashes of vibrant color that our eyes have been longing for since summer. Kale is my new favorite: it's dark, flavorful, and slightly chewy, even when it's cooked. And this recipe is my favorite way to prepare it: boiling the greens first, then sautéeing them with a little olive oil, onion, garlic, and crushed red pepper for heat, then finally, finishing with a splash of red wine vinegar. The end result is a dish that tastes leafy and healthy, a little spicy and a little tangy and just...really, <span style="font-style: italic;">really</span> good. And the best part? Not only does it taste really good - knowing how many vitamins and nutrients you're giving your body, you somehow feel virtuous eating it. Not too bad for a humble side of greens.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/spaghetti-with-turkey-meatballs.html">Spaghetti with Turkey Meatballs</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/02/miniature-vegetable-quiche-cups.html">Miniature Vegetable Quiches</a>.</span><br /></div></div><br /></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-44387772066279174722009-02-02T21:13:00.005-06:002009-02-02T21:54:14.355-06:00Celebrating Soup Season<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLl8y2BPW27PFzkZjejD3ScJsHqToS2kkWUWfWq1ef0Uc-3qQjyH_oN0yQJmcN04vm24AMhYKbbXzZ3CY2UzQgjYGtahIZph-ivUbhkhJ-OpXmMfO45sbYtNPEpM2XEj7qboJj6BEciVh/s1600-h/Picture+102.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLl8y2BPW27PFzkZjejD3ScJsHqToS2kkWUWfWq1ef0Uc-3qQjyH_oN0yQJmcN04vm24AMhYKbbXzZ3CY2UzQgjYGtahIZph-ivUbhkhJ-OpXmMfO45sbYtNPEpM2XEj7qboJj6BEciVh/s320/Picture+102.jpg" alt="" id="BLOGGER_PHOTO_ID_5298404274334267698" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/turkey-and-wild-rice-chowder.html">Turkey and Wild Rice Chowder</a><br /><br /><div style="text-align: left;">The first time I made this recipe, it was in an attempt to use up our leftover Thanksgiving turkey. I've made it a couple times since then - not because we still have leftover turkey in the freezer, but because it's so good that I haven't wanted to wait to have leftovers to make it again. A bowlful of creamy chowder studded with carrots, celery, corn, and lots of wild rice (plus a little bacon for salty flavor, if you're into that kind of thing...I am!) is the perfect cozy Sunday lunch. This is a really hearty soup that's filling enough to stand by itself as a meal (with a hunk of crusty bread, of course). If you don't want to use turkey, chicken makes an excellent stand-in. Making soup is one of my favorite cold-weather activities, and I'm betting on having at least one more month of soup weather to take advantage of before the spring thaw comes - who's with me? Get your stockpots ready!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/crnaberry-glazed-pork.html">Cranberry-Glazed Pork</a> and <a href="http://cookingincathedralhill.blogspot.com/2008/02/inside-out-german-chocolate-cake.html">Inside-Out German Chocolate Cake</a>.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-85408370923957015392009-01-25T20:40:00.007-06:002009-01-25T21:56:28.281-06:00More Sweet Potato Love<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8W0ijaf7pL8ZRKDsy9WW9n9rEiPk7_RbtnDbDqIr61q3lN_5PXhNtm5_hQ-NsVY6AgkHhQR-NvyAyGiAFG7Y7x3PuxvP4tSbBI-rcNIegAZ7M8WXmlUljcFjyUykuoFrATQEWaQ6CpT6/s1600-h/Picture+1788.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8W0ijaf7pL8ZRKDsy9WW9n9rEiPk7_RbtnDbDqIr61q3lN_5PXhNtm5_hQ-NsVY6AgkHhQR-NvyAyGiAFG7Y7x3PuxvP4tSbBI-rcNIegAZ7M8WXmlUljcFjyUykuoFrATQEWaQ6CpT6/s320/Picture+1788.jpg" alt="" id="BLOGGER_PHOTO_ID_5295413155843998242" border="0" /></a>Recipe<br /><a href="http://cookingincathedralhill.blogspot.com/2006/11/vanilla-mashed-sweet-potatoes.html">Vanilla Mashed Sweet Potatoes</a><br /><br /><div style="text-align: left;">I know, I know, <a href="http://cookingincathedralhill.blogspot.com/2008/12/sweet-potatoes-hold-marshmallows-to.html">the last time</a> I posted about sweet potatoes, I said they were the best I'd ever had...but a girl can fall in love more than once, right? These vanilla sweet potatoes are every bit as lovely as the streuseled sweet potatoes I hold so dear, but a little less decadent and well-suited for a more casual meal. Roasted sweet potatoes are mashed with cream that's been simmered with vanilla beans and a little orange zest to create a rich, creamy side dish that's almost sweet enough to be called dessert (it's certainly delicious enough that I personally wouldn't hesitate to hide in the corner with a bowlful and call it a treat...<span style="font-style: italic;">ahem</span>). I picked up this recipe from Heidi Swanson's blog, <a href="http://www.101cookbooks.com/">101 Cookbooks</a> - she has all kinds of fantastic recipes over there that are definitely worth checking out, and has even come out with a couple cookbooks of her own. She got the recipe from Terrance Brennan's <a style="font-style: italic;" href="http://www.amazon.com/Artisanal-Cooking-Shares-Passion-Handcrafting/dp/0764568221/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1232941867&sr=8-1">Artisanal Cooking</a>, and if this recipe is any indication, that is one fabulous cookbook - I ordered my copy this weekend.<br /><br />A couple notes: If you're thinking to yourself, "why, those potatoes in the photo don't look like sweet potatoes - I think this girl has lost her mind!" I assure you they are indeed sweet potatoes. They're a variety called <span style="font-style: italic;">boniatos</span> that have a cream-colored flesh and a more delicate flavor than standard sweet potatoes - DR and I have recently discovered them, and we are so glad we did. If you don't have vanilla beans and don't want to buy any for this recipe, vanilla extract can be substituted with similar (although not quite as good) results. If you <span style="font-style: italic;">would</span> like some vanilla beans but think they're too expensive at the grocery store, I order mine from <a href="http://www.arizonavanilla.com/">Arizona Vanilla Company</a>...they're organically grown, high quality, and less expensive than what I usually see in stores. Vanilla beans are, in my opinion, worth having on hand for lots of things...but even if you buy them for this recipe alone, it's worth it. I'm off to polish off the leftovers now. Hooray for sweet potatoes!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/oven-beef-stew.html">Oven Beef Stew</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/02/honey-peanut-butter-banana-muffins.html">Honey Peanut Butter Banana Muffins</a>.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com0tag:blogger.com,1999:blog-7776804884147290454.post-11947392145431893832009-01-22T15:20:00.003-06:002009-01-25T21:56:40.362-06:00A Mid-Winter Taste of the Tropics<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURXElivJWb9l21EgUTztC3XQReXrBBEZtmsshMlWEhKPRTj6r3G4e0afctG9JJCPtgfX2y7R2Z3SID9pvSgdv8PfxZEqX6fuMReCdTqFqLntrEmGXINCc2soNw7jiyfiw9A2FCZiDD3cH/s1600-h/Picture+1754.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURXElivJWb9l21EgUTztC3XQReXrBBEZtmsshMlWEhKPRTj6r3G4e0afctG9JJCPtgfX2y7R2Z3SID9pvSgdv8PfxZEqX6fuMReCdTqFqLntrEmGXINCc2soNw7jiyfiw9A2FCZiDD3cH/s320/Picture+1754.jpg" alt="" id="BLOGGER_PHOTO_ID_5294097230365354290" border="0" /></a>Recipe<br /><a href="http://cookingincathedralhill.blogspot.com/2006/11/banana-coconut-muffins-i-talked-about.html">Banana Coconut Muffins</a><br /><br /><div style="text-align: left;">If you're like me and have a whole gang of overripe bananas in your freezer waiting to be used up, this is the perfect recipe for you. These banana muffins are everything a muffin should be: soft and moist, sweet and portable...just like tiny little individual banana breads, but with a bit of a twist. Adding shredded coconut gives these muffins a unique, slightly tropical flavor that makes them a little more exciting than a more traditional banana muffin. They make a great weekday breakfast or afterschool snack, and with the toasted coconut on top, they're even pretty enough to package up as a homemade gift. And hey, if you live in Minnesota and you close your eyes tight enough, you might be able to pretend (for a few seconds, anyway) that you're on a tropical island instead of stuck in the miserable winter weather we've been having lately. Who else is ready for spring?<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...</span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2007/02/chicken-noodle-casserole.html">Chicken Noodle Casserole</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://cookingincathedralhill.blogspot.com/2007/02/cranberry-feta-pinwheels.html">Cranberry Feta Pinwheels</a><span style="font-style: italic;">.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com2tag:blogger.com,1999:blog-7776804884147290454.post-60769951350171293132009-01-18T14:00:00.003-06:002009-01-25T21:56:51.855-06:00First Crockpot, Then Beans, Next...The World<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuADes3pj8F3HZAV0jGXPOttsEPLU_XmkLTSKLCYqgOfnO2iA0ozS6B9HBaKEx54hdDGYtve-2QFO2M1VcZdUD_q6Z8ymDXh1v3rz52X19djZlUzOGIpA6sFctD1Y9OA16WuC3VqeNvdU/s1600-h/Picture+1402.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuADes3pj8F3HZAV0jGXPOttsEPLU_XmkLTSKLCYqgOfnO2iA0ozS6B9HBaKEx54hdDGYtve-2QFO2M1VcZdUD_q6Z8ymDXh1v3rz52X19djZlUzOGIpA6sFctD1Y9OA16WuC3VqeNvdU/s320/Picture+1402.jpg" alt="" id="BLOGGER_PHOTO_ID_5292734238938536626" border="0" /></a>Recipe<br /></div><div style="text-align: center;"><a href="http://cookingincathedralhill.blogspot.com/2006/11/slow-cooker-tex-mex-chicken-and-beans.html">Slow Cooker Tex Mex Chicken and Beans</a><br /><br /><div style="text-align: left;"><span>Crockpot recipes are the most popular thing on my blog<span style="font-style: italic;">: </span>I get more emails and comments about them than anything else I post about.</span><span style="font-style: italic;"> </span><span>I can only assume it's because other people have the same love/hate relationship with their crockpots that I do: the idea of coming home after a long day at work to a warm meal that's all ready to go is immensely appealing, but so often slow cooker recipes don't live up to expectations and turn out dry, overcooked, and flavorless. This is why it's a big event around here when I discover a new slow cooker recipe that <span style="font-style: italic;">does</span> live up to its promises...and do you what makes this particular recipe an even bigger event? Not only did I get to use my crockpot, but it's also the first time I've successfully cooked with dry (read: not canned) beans! I've been wanting to tackle dry beans in my kitchen for a long time, but have always been daunted by the amount of time they take. This recipe is a great start if you're like me, and trying dried beans for the first time (if you're already comfortable cooking with dried beans, it's still good!): everything cooks together in one pot, and doesn't require any babysitting. In addition to being ridiculously simple, it also tastes fantastic: chicken and pinto beans in a creamy, stew-like sauce that's great on its own, but even better wrapped in warm tortillas or spooned over rice. As with most slow cooker recipes, the cooking time may vary a little based on the size and model of your crockpot, so you might want to give this a test run when you're around the house the first time, just to make sure everything is done properly. Now that we've conquered crockpots and beans, there's no limit to what we can accomplish! Hooray!<br /></span><span style="font-style: italic;"><br /></span><div style="text-align: center;"><span style="font-style: italic;">Last year at this time...<a href="http://cookingincathedralhill.blogspot.com/2007/02/crab-and-corn-bisque.html">Crab and Corn Bisque</a> and <a href="http://cookingincathedralhill.blogspot.com/2007/02/corn-and-smoked-mozzarella-mashed.html">Corn and Smoked Mozzarella Mashed Potatoes</a>.</span><br /></div></div></div>Elisabethhttp://www.blogger.com/profile/13178508351278177967noreply@blogger.com4