Archive for January, 2012

Tuesdays with Dorie

Tuesday, January 31st, 2012
Baking with Julia by Dorie Greenspan

Baking with Julia by Dorie Greenspan

TWD – Tuesdays with Dorie

Last week on NPR I heard an interview with cookbook author Dorie Greenspan.  She discussed her latest book, Baking with Julia, as well as a blog called Tuesdays with Dorie.
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Review Rösle Crosswise Swivel Vegetable Peeler

Monday, January 30th, 2012
Rosle Peeler

Rosle Peeler

Review Rösle Crosswise Swivel Vegetable Peeler

I’ve reviewed and commented on at least one other Rösle tool in a previous post.  We love Rösle’s high quality, stainless steel kitchen tools for their strength and durability.  The vegetable peeler is no exception.  This swivel blade is super sharp.  I’ve peeled everything from apples, pears, carrots, and even ginger (yes, ginger!)
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Ginger and Garlic Red Lentil Soup

Sunday, January 29th, 2012
Ginger and Garlic Red Lentil Soup

Ginger and Garlic Red Lentil Soup

Ginger and Garlic Red Lentil Soup

I whipped this soup up the other week.  I have a whole jar full of red lentils and I had a lot of ginger that needed using.  At first I was going to start with a traditional mire poix mix (carrot, onion, celery).  But, then I changed my mind and geared it more towards a more Asian flavor profile of ginger, onion, and garlic.  All the fresh ginger adds a bit of zing and bite, which mellows a bit the next day if you have leftovers.
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Radicchio Strudel with Fontina Cheese

Saturday, January 28th, 2012
Radicchio Strudel

Radicchio Strudel

Radicchio Strudel with Fontina Cheese

Adapted from Bon Appetit, March 2009, from Pretzhof Restaurant

I came across this recipe when it first appeared in Bon Appetit in the March 2009 issue.  I made it a number of times, and then kind of forgot about it.  It’s not hard to make, but you need to think a bit ahead in order to chill the dough.  This recipe works best for a weekend meal so you can start the dough earlier in the day.  Alternatively, if I’d like to make it during the week, I make the dough the day before I plan to cook the strudel.  You could use other greens or cheeses.  Here, cooking the bitter radicchio and pairing it with the sharp Fontina helps balance the flavors.  I’ve also made it with kale and rainbow chard; just remember to remove the stems.  If you do wish to add the stems in, make sure you sauté them until they are soft.
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A is for Artichoke

Friday, January 27th, 2012
Artichokes

Artichokes ©Erin Gennow

A is for Artichoke
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