Book Review - Savoring The Seasons of the Northern Heartland

Savoring The Seasons of The Northern Heartland (200 Recipes Blending Bold, New Flavors With The Traditional Food Of The Upper Midwest) By Beth Dooley and Lucia Watson.

There is a disclaimer on this review. I LOVE regional cookbooks. They are my favorites. We lived for many years in Minnesota (our oldest son still lives there). I love the land and the people of Minnesota. So, with that in mind, I (being a very biased reviewer) LOVED this book. The book contains more than 200 seasonal recipes from the upper Midwest--Minnesota, Michigan, Iowa, and North Dakota. It includes delicious old-fashioned recipes that reflect the immigrant mix (Scandinavian, German, Eastern European, Scottish, and Welsh) of the upper Midwest, as well as charming old pictures, stories, and oral history from local residents. The recipes are a mix of old, hearty fare and updated, intriguing culinary creations that tell the story of the farmers and millers who settled this land and came to make it home. This book was published in 1994. After checking it out of our public library, I was able to find a copy on ebay.

Earlier this week we had a meal from this book. The recipes were simple, the food delicious. No better review than that!



IOWA CHOPS WITH SAVORY RUB

The dry rub in this recipe is made with spices and salt that penetrate the meat with flavor. It's also delicious used to flavor larger cuts of beef, pork, and lamb.
2 bay leaves
1 tablespoon freshly ground pepper
3 cloves garlic, peeled
1 tablespoon dried thyme or 1/4 cup chopped fresh
2 teaspoons ground cloves
1 tablespoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
4 thick premium loin pork chops (10 ounces each)
1 tablespoon olive oil
1 tablespoon each, butter and olive oil or just olive oil

In a coffee grinder, spice mill, or blender, process the bay leaves, pepper, garlic, thyme, cloves, nutmeg, cinnamon, and cardamom until completely blended. (The bay leaves will not be totally crushed.) Rub the chops with the olive oil, then rub the spice blend over all the chops. Cover and set aside for about 30 minutes to 1 hour at room temperature. Sear the chops in a butter/oil in a heavy skillet over high heat about 3 to 4 minutes per side, until they are golden brown. Place the chops on a cookie sheet and bake in a preheated 400 for about 30 minutes, or until the juices run clear.

BRAISED RED CABBAGE WITH APPLE AND BACON

3 strips bacon or 2 Tbsp butter or vegetable oil
1 small yellow onion, peeled and thinly sliced
1 medium head red cabbage, shredded (I used green)
½ c cider vinegar
2 tart apples, peeled, cored and thinly sliced
½ c apple cider
4 whole cloves
½ c sugar
Salt & freshly ground pepper to taste

In a large, deep skillet, fry bacon (or if using oil or butter, heat over medium heat). Leave drippings in the pan and drain the bacon on paper toweling. Crumble the bacon and set it aside for garnish. Saute the onion in the fat until limp and brown. Toss the shredded cabbage with the vinegar, then add this along with the remaining ingredients except salt and pepper, to the pot and simmer, uncovered until the cabbage is tender, about 20 minutes. Season to taste with salt and pepper and serve garnished with bacon crumbles.



GINGERED FRUIT CRISP

2 c unbleached all-purpose flour
1 c brown sugar, light or dark
2 tsp ground cinnamon
1-1/2 sticks butter
1 c lightly toasted, chopped walnuts
1 Tbsp grated fresh gingerroot
Juice of 1 lemon
Grated rind of 1 lemon
1-2 Tbsp cornstarch, depending on how juicy the fruit is
¾ - 1 c sugar, depending on how sweet the fruit is
4-6 c fresh chopped fresh fruit or berries (I used pears and blueberries)

In a medium bowl, mix together the flour, brown sugar, and cinnamon, then work in the butter and walnuts to make a course meal to be used as topping. In another bowl, mix together the ginger, lemon juice and rind, cornstarch, sugar, and fruit, Turn the fruit mixture into a 2-quart baking dish or a 9-inch-square baking pan or 6 to 8 individual ovenproof serving dishes, and cover with the topping mixture. Bake in a preheated 350°F oven for about 20 to 35 minutes, or until the topping is crisp and brown and the fruit is bubbly.

Traditions, Celebrating Day-To-Day

I really had a hard time deciding what to share today for Marie’s Traditions, Celebrating Day-To-Day event (thanks Marie for hosting). I really love the idea of *traditions*. Rituals that you return to again and again. I even went to the dictionary and looked up the word traditions (the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation). I like that. That feels like who I am….a TRADIONALIST. I like that title. All that said, I’ve used restraint and picked only 3 traditions to share with you today.



My nest is ½ empty (2 of my 4 children are grown) and that really drives home that the time with the 2 teens still at home is ticking away. We have always observed a *Family Night* but now were are even more careful to put set boundaries around this tradition. Every week, on Saturday nights we plan a fun (everyone helps prepare) supper, then it is either a movie or games. Last week we saw the most wonderful film (The Fox and the Child). Lots of laughing, chatting and just enjoying the company of each other.



The next tradition I wanted to share is regarding birthdays. We were never ones who did big birthday celebrations. Just family (I always figured who wanted to celebrate your birth more than the family you were gifted to). The birthday boy or girl gets to choose the menu for dinner that day (some predictably choose the same thing each year while others change it up and get very creative), choose their birthday treat and basically get the royal treatment all day long.



Lastly, I wanted to tell you about a special tradition we started when our children were small. We try really hard to keep Christmas about Christ. We decided to observe the 3 gift policy to represent the 3 gifts received by the Christ-child. The children were always very careful what they asked for since they knew there would be only 3 gifts under the tree for them. Many of those gifts have become cherished treasures.

And Grandma (my Mom, who cherished a special ornament given to her by her grandfather) decided to gift each child an ornament each year at Christmas. This has turned out to be something very special and each child has a lovely box of ornaments that are full of memories when they start celebrating Christmas in their own homes.

Seasonal Goodness

Seasonal Goodness

Before I get to the real subject of this post (tomatoes), I wanted to mention the wonderful St. Libory, Nebraska melons. They are the best and have just now come into season. My dear friend, Rose (her husband is a 2nd generation melon farmer), who had no idea I was writing about seasonal goodness today, stopped by with melons for me. I am so blessed by her kindness. We will enjoy every morsel. Thanks, Rose!
Now, on to the main event, lol!

TOMATOES

In my world, there's no such thing as too many tomatoes. I cannot get enough of them when they are in season. Once tomato season is over, I’m hard pressed to buy them because they simply don’t taste like tomatoes. Because of that, I try to preserve some of that summer goodness for the dreary days of winter. Tomatoes show up in all sizes, colors and varieties these days. We have especially enjoyed the varied heirloom tomatoes that are now available although I have to either grow them myself or, if I’m lucky, find them at the Farmer’s Market.

Here are a few ideas to get the most of the season's bounty:

My favorites include BLT’s (they appear often for lunches and suppers in late supper) and sliced tomatoes on toast (my all time favorite breakfast).

Use sliced (or diced or wedged, etc.) tomatoes in omelettes, risotto, quiches, salads and on pizza, sandwiches and just on a plate with a little pepper.

Make bruschetta, salsa, gazpacho, stuffed-tomatoes (either baked or caprise), tomato salads, tomato soup, etc.

For preserving, the obvious choice is to can or freeze them. Home-canned tomatoes are wonderful. But don’t stop there. You can also can/freeze tomato juice, homemade ketchup, chili sauce, marinera sauce, salsa, tomato jam, tomato soup, etc.

A couple more ways I like to preserve that wonderful tomato flavor is to make:

Roasted Tomatoes:
Core tomatoes; cut round ones in half horizontally; cut plum tomatoes in half lengthwise. Place on a baking sheet, cut sides up. Drizzle with ¼ - ½ cup of good olive oil and a slight sprinkling of sea salt. Roast in a 250°F oven for 1-2 hours. Cool and refrigerate along with the oil. These freeze well and are a great addition to sauces, salsas and pizza. Use the oil for dipping bread into.

Dried Tomatoes:
I “sun-dried” tomatoes years ago and decided it was more trouble than it was worth. After all, all dried tomatoes pretty much taste the same, sun or no sun. Now I either use a dehydrator or if I have tons, I use my oven. I also stick with Roma type tomatoes. Very meaty and less moisture to dehydrate. Just cut in half, sprinkle with a tad of sea salt and dry in a low oven (I set mine on the “warm” setting), watching that they don’t brown. Store in the freezer.

When all else fails, pick them green and make fried green tomatoes!

Below is a recipe for a Tomato Tart this is out of this world good.



Roasted Garlic Tomato Tart

1 head garlic
3 tbsp extra-virgin olive oil
3/4 cup grated Fontina cheese
ripe tomatoes (about 4), sliced 1/4 inch thick (use different colored ones if you have them)
salt and pepper
fresh basil leaves
Pastry for a single pie

Preheat oven to 350°F. Roast the garlic with 1 tbsp of oil in a foil package for about 45 minutes. Garlic will be golden brown and easily pierced with a fork. Remove from oven and set aside.

Rise oven temp. to 450'F. When garlic is cool enough to handle, squeeze the cloves out of their skins and mash them in a a bowl, set aside.

On a lightly floured work surface, roll out your pastry dough to a 13 inch round, about 1/8 thick. Fit the dough into a 10 inch fluted tart pan with removable bottom, pressing the edges. Using a rolling pin or a sharp pairing knife, trim the dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 min. If you don’t have a tart pan, you can do this rustic fashioned. Just roll out, and assemble as below, keeping the ingredients in the center 2/3rds. Fold over edges and bake as instructed.

Spread roasted garlic on the bottom of tart shell. Sprinkle with 1/4 cup of cheese. Arrange tomato slices in a overlapping circular pattern on top of the cheese. Season with salt and pepper. Add remaining 1/2 cup of cheese and drizzle with 2 tbsp oil.

Reduce oven temp. to 425°F and bake for 45-55 minutes. Tomatoes should be soft but still hold their shape. Cool for 20 minutes, sprinkle with torn basil leaves.

Tasty/Tempt Your Tummy Tuesday

Granola

Again, thanks to the lovelies for hosting Tasty Tuesday and Tempt Your Tummy Tuesday!

I gave up on commercially prepared cereals a long time ago. We enjoy many hot cereals but love to have Granola to switch things up. My favorite treat these days is yogurt with a couple tablespoons to granola on top. YUM! This week I made a big double batch since we will be going to stay in a cabin at Lake Superior over Labor Day. This will make great energizing breakfasts and snacks.

These are my 2 favorite recipes. Remember that you really want to add the ingredients that you will enjoy. Many times I add dried cherries, blueberries or chopped apricots.

Apple-Cranberry Granola
6 cups old fashioned rolled oats
1- ¼ cups frozen apple juice concentrate
½ cup wheat germ
1 cup brown sugar
2 Tbsp cinnamon
1 cup sunflower seeds
1 cup sweetened coconut
1-1/2 cups sliced almonds
1 Tbsp vanilla extract
1 cup dried cranberries
½ cup raisins
½ cup golden raisins
In a large bowl combine the first nine ingredients until thoroughly mixed. Spread evenly over two slightly greased 13x9 baking pans. Bake in a preheated 350 degree oven for 20 minutes. Stir gently and bake for 15 minutes more until golden. Watch carefully so that granola on the bottom doesn't burn. When slightly cooled add cranberries and raisins. Store in an airtight container (glass is best) or freeze.

Cherry-Almond Granola
3 cups old fashioned rolled oats
1-1/2 cup slivered almonds
1/8 cup sesame seeds
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons honey
1/4 cup melted butter
3/4 teaspoon salt
1 cup dried cherries
Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, seeds and brown sugar. In a separate bowl, combine honey, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add cherries and mix until evenly distributed. Store in an airtight container up to 2 weeks or freeze.

Book Review - The Foxfire Book of Appalachian Cookery

Anyone who isn't familiar with Foxfire, should take a few moments to look over this site The Foxfire Fund. Such a wealth of information. Years ago I found a website (which is now gone) that had all the old Foxfire magazines published on it. At that time, I scoured that site and printed reams of stuff to read and implement later. I learned so much and was so taken with the folks who contributed to these articles. Maybe I read too much Christy when I was a girl but I was very taken with the Appalachian people. Still am.

Last week while I was shopping our local public library (as a homeschooling family, I learned long ago that we love too many books to own them all, so I only purchase books that really are *keepers*), I found The Foxfire Book of Appalachian Cookery. What a wonderful book! Very much the same feel as the magazine and the *folks* are well showcased. Simple recipes for simple dishes. I just loved this book and will be adding it to my personal library.

I'm sharing what I baked from the book yesterday for breakfast. Just wonderful with our homemade strawberry jam.

Scottish Scones

2 cups self-rising flour
2 tsp baking powder
1 Tbsp sugar
1 tsp salt
½ c milk (I used buttermilk)
¼ c butter
1 egg, beaten
Mix together dry ingredients, blend in liquids, and knead with additional flour. Flatten to one inch and cut out into approximately 12 scones. Bake 10-12 minutes at 450 degrees. Serve with butter and preserves.

Tasty/Tempt Your Tummy Tuesday

Thank you to the lovely hostess's of Tasty Tuesday & Tempt Your Tummy Tuesday. This is my first time participating. Our church is hosting a missionary family this week and the ladies are providing their suppers. It's my turn! So my menu is Cornbread Stuffed Pork Chops, Sugar Snap Peas, Romaine Salad (with garden fresh tomatoes and my homemade ranch-style dressing)and homemade rolls. I wanted to try something new for dessert and had a hard time deciding. I finally decided to try Paula Deen's Mountain Dew cake. I love anything lemony and figured with the hot temperatures we're having it would be refreshing. That will be served with some fresh strawberries. I made 2 so that we can have some for dessert today too.




MOUNTAIN DEW CAKE
Makes 1 Bundt cake
1 (18.25-ounce) box lemon cake mix
1 (3.4-ounce) box lemon flavored instant pudding mix
1 (12-ounce) can Mountain Dew soda
3/4 cup vegetable oil
4 large eggs

Preheat oven to 325 degrees F. Lightly grease and flour a 10-cup Bundt pan. In a large bowl, combine cake mix and pudding mix. Add soda, oil and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.