25 November 2019
21 October 2019
There is so much going on in this dish. I absolutely loved it. Beautiful pearl couscous is a backdrop to a sauce that is bursting with broth and orange juice enhanced by cumin and paprika. Nicely crisped chicken thighs are gently braised in this sauce with sliced carrots and fennel, black olives, and golden sultana raisins. There's sweetness, saltiness, the nasal herb fragrance and flavour of the fennel, and those spices ... oh, yeah and chicken and carrots! The final touch is slivered scallion greens and fennel fronds. The colors are gorgeous, the textures are a beautiful blend. This is a stellar dish.
17 October 2019
This sauce has become a favorite in our family. It's spicy hot while being cool in temperature. When the beer can chickens come off the grill, or a smoked turkey comes out of the smoker, or a spicy walnut encrusted pork tenderloin comes out of the oven, a bowl of this dipping sauce sits ready. It's so delicious that it's addictive, hence the name. It's perfect for dragging bites through before gobbling!
I'm sure it has another name, but what can I say? To our family, it's crack sauce. It keeps in the fridge for about a week. Then, it tends to separate. I've shaken it back up and marveled that the pepper spiciness gets stronger. Wahoo!
Makes about two cups of dipping sauce.
3 jalapēnos, stemmed, small chop
4 large cloves garlic, peeled and chopped
1 generous cup cilantro leaves and stems
1/4 c. sour cream
1/2 c. mayonnaise
1/3 c. fresh lime juice
1 tsp. Kosher salt
1 tsp. black pepper
Place the ingredients in a blender and whiz to a smooth green flecked sauce.
NOTES: Perfect dipping sauce for roasted turkey, chicken, grilled fish, or roasted pork tenderloin. Excellent on sandwiches instead of plain mayo. If you want less spicy heat, remove some of the veins and seeds from the jalapēno peppers.
09 September 2019
Dinner the other evening was green from start to finish, and to boot, gluten free. Now, you don't have to go that route if you love your traditional semolina pastas. I have been trying to limit my glutens a bit, as I have a skin condition that seems irritated by too many glutens (as well as other baddies) in my diet. SO! I tried out Barilla Pasta's chick pea pasta. I have to say that we loved its nutty flavour. I cooked it al dente so it never got mushy, which can happen real fast with other GF pasta products.
Anyway, the real star of this dish is all the fresh green veg in the slice and dice. Just look! Broccoli, Swiss chard, green onions and their slivered green tops, plus onions and garlic. There is far more veg in this dish than there is pasta.
30 August 2019
23 August 2019
This salad made for an interesting lunch today ! Soft, salty, roasted cauliflower meets cool, crunchy celery, browned and roasted hazelnuts, and chopped cranberries (as I didn't have pomegranate seeds). All this tossed with just the hint of a sweet, sour, and slightly spiced vinaigrette. There are so many interesting flavors in this salad. Roasted cauliflower and nut salads are out there a lot these days, but this one is distinctly different. Look at the list of ingredients and you'll see why. It's all in the dressing.
Posted by Susan Lindquist at 3:29 PM
08 August 2019
Whoa ! Summertime ! Our heat broke after some thunderstorms passed through ! Hurray! The crickets and katydids are starting to chirp throughout the days and the scree of the locust has been competing in the afternoons. Fall is on the way. That said, the gardens are really beginning to give up their harvest at a quickening pace! Summer's not over yet, but this Hokumpoke Haluski heralds the cooler days of autumn.
Hokumpoke Farm had small heads of cabbage in the CSA bag last week, so it got used in this nod to Polish food culture ... ever had Haluski with Ham ? It's such a simple, yet rich and peppery comfort food ! You MUST try it!
01 August 2019
Another healthy way to use the garden's bounty! This is Ina Garten's recipe with a bit of a more traditional adapting. The gazpacho is very smooth, has the addition of a piece of artisan loaf that has had the crust removed and a wee bit of cumin as well as that Kosher salt and black pepper. The garnishes resemble a pico de gallo atop the bowl of soup ... cold crisp and the perfect start to a meal with a glass of cold Pinot Grigio on the side and tortilla crisps with guacamole.
31 July 2019
Today, it's clear to me that the garden produce will be coming fast and furious for the next four to six weeks. In defense, I'm calling up my Sprout Sara's pickling brine that she uses to 'quick pickle' red onions.
I have the first of the zucchini and some beautiful Vidalia onions that all all the rage on the end bins in the produce departments right now. So, with our grilled steak and fresh steamed green beans, we'll have some pickled zucchini and onions this evening.
I'll probably be setting aside some green beans and adding them to the pickling broth in the days to come. I was thinking that salad radishes might be interesting too.
28 July 2019
15 July 2019
This past week I made my way over to Hancock, New Hampshire to a start-up CSA called Hokumpoke Farm. Isn't that an awesome name ? First of all, it's just plain fun to say and second it is not a name to be forgotten, so it's easy to toot it to my friends. Anyway, I was drawn there because Colleen had the brilliant idea to market the CSA to more folks by offering a weekly opt in/opt out share program. Now, SB and I have our own vegetable garden, but we also are pretty basic in what we grow. My herbs are sketchy this year, we never grow leeks or kohlrabi or fennel or heirloom tomatoes or cabbage ... and guess what? Hokumpoke Farm does! You can guess what weeks I'll be trotting over to pick up a bag of produce!
11 July 2019
A good stew is a thing of beauty. This particular stew is healthy, relatively low in calories, filling, and a small enough batch that it doesn't grow 'old' on the palate. The recipe makes enough for two hungry souls with a bit left over for lunch in the next day or so. A good meal that doesn't overstay its welcome!
05 July 2019
02 July 2019
Summertime vegetables are starting to come into the supermarkets and soon they'll be mounded up at the local farmer's markets too! That makes this tapas dish perfect for using the best of the best fresh veg! I love the color and flavour that a bit of smoked paprika gives this particular pan of Pisto.
26 June 2019
19 June 2019
Nothing beats a good fast, stir-fry. In the time you can velvet the meat and steam a pot of rice, you can also slice and dice vegetables and aromatics, mix a thickener and get your wok good and hot. Then, it's all slapdash toward the finish - a gorgeous bowl of chicken with broccoli and cashews.
Here's how I did it.
Here's how I did it.
10 June 2019
This salad has such interesting colors, temperatures, and textures. A lime vinaigrette binds things together. Add a piece of crusty bread for mopping up the juices and you have a wonderful summery meal. To boot, the pickled onions can be doubled and used to top sandwiches or grilled meats or fish. They're that tasty and incredibly simple to make.
Start the salad early in the day by making the pickle brine and then briefly cooking the onions in the brine before placing them in a jar and refrigerating them to chill and crisp up. Peel and devein the shrimp and marinate in olive oil, garlic, and red pepper flakes in the fridge also.
When it's time for dinner, warm the bread. Drain a couple cans (or one large one) of black beans, rinse and set in a warm salad bowl, toss them with the lime vinaigrette, sear the shrimp, crumble the feta, and chop the scallions and cilantro. Simple, fast and perfect for a hot day when you don't want to be in the kitchen for any length of time !
Here's the recipe.
22 May 2019
28 April 2019
27 April 2019
This was so fresh and good a salad that I have to just bust it out there at you ! Five ingredients! Perfectly fresh red leaf lettuce, crisp sliced cucumber, black pepper, Ras el hanout, and tzatziki to scoop onto each delicious forkful. For whatever reason, the cinnamon spice of the Ras el hanout and the mint in the tzatziki react with each other and make for a great flavour pop in this salad.
Try it. you'll like it.
Posted by Susan Lindquist at 9:02 PM
10 April 2019
I'd like to change the picture of The Spice Garden welcome in the sidebar to a lovely, breezy Spring photo, but alas, winter just continues to hold on tight to this little corner of New Hampshire. Taking a little walk around the back acreage, I've found that the daffodils are only about an inch out of the ground. The crocuses along the side walkway are tiny little needles of green just breaking the surface of the soil and there are three lone snowdrops in bloom along the rock wall. For mid-April, this is sad and sorry. To boot, we got a couple inches of snow last evening and into this morning. So, I make soup and SB keeps the woodstoves going and we wait ...
08 March 2019
Spinach is my all-time favorite dark leafy green. I particularly love it this way - softly wilted in a pan of sautéed onions and butter and then tossed with a rich white sauce made with chicken broth, a bit of heavy cream and spiced with a wee bit of nutmeg. It's heavenly, as is, but if you have pine nuts for the toasting ? Oh my, they are a nice addition to the dish.
One pan meals have caught my attention of late. Coming across this simple pan of vegetables, lemon tang, salty olive bite, and mellow baked cod seemed a winner to me. I leave it to you to judge. Make this meal on an evening when you don't particularly want to cook, but know you should eat something healthy.
20 January 2019
The wind is wailing this evening. We've come through the first major snowstorm of the winter. Before this, it's been all rain and slush, a few small spits of snow that accumulated no more than three inches. That's all very anticlimactic for a New Hampshire winter, thank you very much. If it must be cold and grey, let it snow, I say!
That being said, I always like baking up a treat for hot tea when the snows hit. SB does all the shoveling and plowing, so my pay off to him is a sweet treat for his hot cuppa when he comes in to thaw out.