In the past entries, Ben and I have mentioned our brunch club, where a small group of our friends will meet at a restaurant and catch up on what’s new and old in our lives. We like to try new places and on a couple of rare occasions we’ve gathered at one of our homes to enjoy brunch in. One of those times, I made an “egg bake” that combined several of my favorite foods into wonderful little individual servings. Modify it as you wish, but it’s definitely a tasty treat that is perfect for a brunch of one to one dozen….depending on how many ramekins you have in your kitchen.
I don’t do Valentines day. Or I didn’t do Valentines day.
It brings back a sense of childhood dread. Popularity was measured on how many cards you received and from whom. And on the flip side of getting none, it was just as unpleasant to take received cards home and be mocked by siblings and parents.
I honestly can’t decide which was worse.
And now here we are in Rome if you will – Kansas City – the birthplace of Hallmark and I’m determined to create a better Valentine memory for my kids. What better way for me to convey my love than through food and a mixed tape!
Picking one food that pleases all palates in my house is a tall order. The beauty of crepes is that each eater can customize their dish. They span the savory/sweet boundary, provide excellent snacks, and if you feel like making a monster batch, they freeze well too.
The options are endless.
Berry them; sugar and lemon them; douse them in chocolate; eat with jam; stuff with cheese and ham and melt; cook up some seafood in a lemon cream tarragon sauce; scramble eggs and veggies; stuff with torn roast chicken, green onions, grated carrot and hoisin sauce….
Story and Food Styling by Trina Kahl
This past year was a very exciting year for Ben as he had the opportunity to shoot several cookbooks. These books are not small projects. It’s easy to pick up a cookbook and take for granted how much work goes into the production of them- from the writing and editing, to the layout and design, to the styling of props, and the creation of the food, not to mention the lighting and capturing of each image- it’s meticulous work. Ben’s been fortunate to work on these projects with a strong team of artists, editors, creative directors, and wanted to celebrate the success of one these books by giving back by way of food on plate. We hosted a cocktail party at the studio, and Ben created a menu with 8, yes 8 different small plates for everyone to try. The mushroom flatbread was such a hit that we figured, if it’s good enough for our party, we think it might be good enough for yours.
This past fall Ben and I took a long overdue trip/honeymoon/holiday and found ourselves in Spain. It was a weeklong gastronomical adventure tapas hopping from one restaurant to the next. We did our best to eat and try as much food as humanly possible dining on octopus, iberico ham, prosciutto, ham croquettes (FYI, in Spain, the pig reigns supreme), salted cod, fine olive oils, cured tuna, foi gras prepared different ways, paella and the freshest seafood you could imagine. Amazingly, we did not gain the 5-10 lbs that we’d banked on bringing home with us due to all of the walking, sightseeing, and exploring that Barcelona and Valencia had to offer.
We had a recurring trend throughout our meals, and it began the first day at our first official Spanish tapas restaurant. We’d just unloaded our luggage at the flat that we’d rented, and wondered through the Born district in search of a bite to eat. We sat down to a meal of shrimp, tomatoes and goat cheese, foi gras with ginger bread, potato and ham croquettes, and a wonderful tomato bread that became our Spanish staple that we’re sharing with you here.
My dad has a green thumb, and so does Ben’s dad. The fall is the best time to go home to visit the parents in Iowa and score fresh, organic, home grown with love produce which can be anything from peppers, tomatoes, onions, sweet potatoes, cucumbers, to apples. My parents are will grown enough vegetables that will last them through the winter by storing potatoes and onions in a cool dry spot, and freezing chopped peppers that will be ready to go for one of my dad’s homemade pizzas- which you can’t beat. One of our last visits we brought home what seemed like a bushel and a big peck of Yukon potatoes, so we put them to work in pot with some leeks, some sausage, and some other ingredients and came up with a winner that I can guarantee will warm your belly and make your taste buds dance in the cold months to come.
Last weekend, Ben and I had the distinct pleasure of cooking with two up and coming foodies- brother and sister- Jack (10) & Lorelei (5). Jack had expressed an interest in learning how to cook to his parents. In turn, we were contacted to see if we’d be up for the task of cooking a gourmet meal with them, and our answer was an enthusiastic yes. We arrived at the home of Jack & Lo ready to discuss the menu, and Jack knew exactly what he wanted to create- mini beef ravioli. We bulked up the menu with two bruschettas- our take on caprese and another with prosciutto, and for dessert fresh fruit kabobs with romanoff sauce. Jack and Lo proved to be worthy sous chefs in the making kneading and rolling out pasta dough, stirring, tossing, seasoning, and tasting- quality control. The young duo gave Ben and me the best compliment that we’d ever received in the kitchen. Jack said that Ben and I would be “great lunch ladies”- just as good as a James Beard award. We had such a good time and the reviews for the mini beef ravioli received so many thumbs up that we just had to share. So, without further ado.the mini, the beefy, the ravioli.
I had the honor of traveling to Minnesota to go fishing with my father, 3 older brothers, and close friends. It is quite a trek considering that Lake Saganaga borders Canada. The trip provided many highlights and some well deserved down time with friends and family. We had 2 guides and 3 boats that took us The 3rd and final day of fishing I spent on a canoe. Although it was more work, and you end up with a sore back, I think that this is a true way catching these amazing creatures swimming in our beautiful boundary waters.
I brought back some walleye and created a healthy and delicious salad to compliment the fish. This salad can be made with any flaky white fish (assuming that you don’t have access to fresh lake walleye 🙂
It was just over 6 years ago that Ben and I moved back to the Midwest from Colorado. As sad as we were about leaving a city and state that we loved where Ben had earned his photography degree, I had my first
“job” out of college, where we alpine slid through the Rockies, where we’d eaten extremely well (if you need Denver restaurant suggestions- let me know- I’m your girl), and made lifelong friends, we knew that moving back to be closer to our families was the best thing for us. We really missed the quality time with our families, and the holidays just didn’t cut it. There’s something very comforting in the simplicity of just going home and being with your family. This dish is near and dear to me. Ben’s mom made this for us once shortly after the move, and I’ve probably made it 100 times since. It has all of the elements that will make your taste buds dance. I hope you like it.
We hope that everyone had a great weekend. We did celebrating our good friends’ weddings (Abby + Jason and Tim + Emily), the 4th of July, parents’ anniversary (congrats Judy & Steve to 40+ yrs of wedded bliss), and a sister’s birthday (Kari- happy birfday!), and we topped it all off with a trip to the emergency room. There was an incident in the kitchen, involving a Wustof, a bundle of cilantro and my left index finger. The good news is that the dish was saved and the finger was salvaged- thank you very much Resident, soon to be full-fledged Dr. Rassman. Hopefully you all were able to remain unscathed in your Independence Day festivities. I’m sure that you all had many BBQ’s and cookouts and more of those to come with the remaining month(s) of summer. So with that in mind if you do find yourself as a guest or host and can’t think of something light, summery, salady, and tasty, give this couscous salad a go because it fulfills all of thee above requirements.