Cherry Crisp

Cherry Crisp3

Goodbye summer.

Cherry Crisp

Goodbye ice cream trucks and picnics and ripe tomatoes.

Cherry Crisp2

Goodbye road trips and outdoor concerts. Goodbye action blockbusters in air conditioned theaters. Goodbye lemonade.

Topping Ingredients

Goodbye s’mores and dandelions and thunderstorms and fireworks. Goodbye reruns and strappy sandals. Goodbye sunburns. Goodbye baseball and crickets chirping.

Cherry Filling

Goodbye fresh cherries.

Cherries

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Crab Cakes with Orange Aioli

The good news is my little show opens in less than two weeks and we’re right on track. The bad news is my little show opens in less than two weeks and I’m plagued with the world’s worst chest cough. For better or for worse, I’ll soon be standing in front of hundreds of people at the Illusion Theater in Minneapolis, and I’m hoping with all I’m worth that I won’t be up there honking like an agitated goose.

Thank goodness for Air Supply’s Greatest Hits to ease my anxiety.

Crab Cakes
I’m comforted, too, by the memory of the last meal I prepared for Mom and Handsome Greg that I truly tasted—Crab Cakes with Orange Aioli—before cough drops became my primary source of sustenance and “mentholyptus” killed my taste buds. The crab cakes were exceptionally crabby—you could easily add more breadcrumbs and make more cakes. They were moist and flavorful with a crispy, golden crust, and the accompanying dip was a perfect balance of creamy mayo, pungent garlic, and bright, fresh orange zest.

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Rosemary Roasted Garlic Honey Mustard

Two weeks ago I posted a recipe for Bloody Mary Ketchup accompanied by an image of a beer-braised bratwurst half-dressed in the spicy, tangy sauce. I have since heard impassioned debate on proper brat condiments from a number of sources. It seems the argument between ketchup lovers and mustard enthusiasts is more volatile than the Great Cilantro War of aught three.

Honey Mustard

In the interest of impartiality I’m following up my favorite ketchup recipe with my favorite mustard recipe. I roasted a head of garlic with sprigs of fresh rosemary, then combined the resulting sweet garlic paste with a creamy honey dijonnaise.

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Bloody Mary Ketchup

I’m not exactly what you’d call a sports fan. I mean, sure, I’ll watch gymnastics at the Summer Olympics and figure skating at the Winter Olympics. But beyond that, I don’t know the difference between a double dribble and a double play.

bloody mary ketchup
I make an exception to my sports Grinch-i-tude each summer when Handsome Greg takes me out to see our minor-league hometown team, the Saint Paul Saints. Granted, the game itself bores me to tears, but I love that the game is An Event. I love the anticipation of the action, and getting to know the people sitting near us, and the hokey entertainment between innings, and the tiara-wearing pig who delivers the game ball. And I love baseball food—hot dogs, pretzels, cracker jacks—I love it all.

Cracker Jacks

And so when I was tasked with preparing a springtime dinner for Mom and Handsome Greg last month, I thought, how can I elevate baseball cuisine?

I braised fresh bratwurst in beer infused with apples and onions, and served them in soft Kaiser hot dog rolls topped with Bloody Mary Ketchup and Rosemary-Roasted Garlic Honey Dijon. I served the brats with soft pretzels and beer cheese sauce, alongside a great, big platter of fresh veggies with homemade French onion dip. For dessert, I served homemade Cracker Jacks—caramel puff corn and peanuts in red and white striped popcorn boxes.

Touchdown! Or home run! Or whatever, I don’t know.

I first made Bloody Mary Ketchup from scratch, with slow-roasted tomatoes and onions and blah blah blah. I most recently tried the same idea with store bought ketchup, and it was every bit as good, but with far less work and time. So here’s the quicky version:

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Truffled Edamame Potstickers with Shallot White Wine Broth

My dear, imaginary internet friends, I have a confession to make. I’ve lured you here under false pretenses. Yes, I will eventually get to the velvety dumplings I promised you, and yes, you could just scroll down to the recipe. But I hope you’ll read my shameless plug first.

Dumplings
When I’m not cooking up fabulous dishes in my kitchen, I’m cooking up fabulous musicals for the stage. I work with a small theater company in the Twin Cities and we’re creating a new show all about growing up called Are You There, God? It’s a New Musical Revue! The show, inspired by Judy Blume and other YA fiction, will premiere at the Minnesota Fringe Festival in August.

Dumplings 2
And we’re raising funds via Kickstarter to offset the production costs. If you’d like to make a donation—even $5 will help—I’d be incredibly grateful. If you’re unable to make a donation, but you’d like to support the show, please pass along a link to your blog readers, your Facebook friends, your Twitter followers, your barista…anyone you think might be interested in supporting our show.

Ugly Dumpling

The Ugly Dumpling

I’ve been working on this show for the past decade, and it’s truly a labor of love. And I’d love it if you played a part in it.

And now for the recipe I promised. I’m a big fan of edamame—my favorite movie-watching treat is edamame steamed in the shell, then dusted with truffle salt. I promise: it’s better than popcorn. I wanted to give my fave flavor combo an upgrade, and hoo boy, these dumplings did the trick. They’re younger than springtime—bright, fresh, and tender—yet creamy and luxurious. Dip them in the shallot broth for a perfect sweet-and-salty bite.
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Sugar Snap Pea Salad with Miso Dressing

Well, this is awkward. I suppose it’s a little late to give a heads up that posting will be sparse until my show opens in August…? Also, the dog ate my homework, and the check is in the mail.

Salad3
I’m sure you will forgive me for failing to post a new recipe for (gasp!) an entire month, when you try this righteous salad. It’s bright and fresh, yet satisfying, with a perfect balance of salty, sweet, and sour. It’s so delicious that with one bite, you’ll forget entirely what a lazy slacker I am. The recipe is from The Smitten Kitchen Cookbook by Deb Perelman. Do you have this book? You need this book.

Salad2
The day I prepared this salad is pretty much a blur—I was so rushed making dinner for Mom and Handsome Greg that I barely had a chance to take photos of the meal. So I’m sorry to say that my sad pics don’t begin to do this recipe justice. Just another reason to pick up The Smitten Kitchen Cookbook; the photos are so beautiful you’ll have to resist the urge to devour the actual pages. The only change I made from the original recipe was to omit the tablespoon of fresh, minced ginger, because, as I mentioned before, I’m deathly allergic. If ginger doesn’t send you to the ER, then I suppose you ought to add it to the dressing as Deb suggests. She knows what she’s talking about.

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Refried Bean Crostini

My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.

See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).

Beans on Toast

And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.

Beans on Toasts

The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.

And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.

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