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made that as the soup to swap for lunch i created a soup that brought together elements of eastern european peasant food or at least what i imagine it to be sautéed cabbage leeks and mushrooms in a light chicken and mushroom broth with kasha buckwheat for an earthy flavor and venison pork meatballs the final touch was some homemade yogurt stirred into each bowl for a little tang it went perfectly with the homemade crusty rye bread molly had brought for dessert i made a rustic apple tart no recipe just thawed out some graham cracker dough from the freezer made a sort of custard from eggs and yogurt sugar and cinnamon and poured it over sliced apples because of the yogurt the custard didn t have a perfectly smooth texture the ladies said it reminded them of bread pudding but that didn t bother anyone i kind of fell down on the job this year as compared to soup swaps past where i photographed every soup and posted recipes for each one i m going with the excuse that i now live with a hungry male and the soups disappeared much faster than they did when it was just little ol me consuming them not only that but ironically my schedule as a freelancer has so far left less time for blogging and photography than before but as you can see i did snap some photos of the borscht and will provide that recipe i hadn t made borscht in a few years but i had a pretty specific taste memory of what i wanted so i used the recipe from one big table and tweaked it a bit using the same ingredients but altering some quantities more beets less potato and the cooking method dirtying only one pot instead of two i like my borscht to have a nice punchy sweet and sour flavor so i added quite a bit more vinegar and used my homemade red wine vinegar instead of the white vinegar called for the only other change i d suggest is cutting the carrots in something other than matchsticks unless you have pro knife skills it took me half an hour to cut 2 carrots d oh anyway borscht recipe below and here are links to the previous two soup swaps if you want to check out those recipes and of course i highly recommend hosting a soup swap of your own you get a fridge full of soups and only have to do the work of making one and all that time you save can be spent in a pleasant afternoon eating chatting and sipping wine with girlfriends total no brainer incidentally as of press time this great cookbook is on sale for 60 off get it while you can beet cabbage borscht with pork adapted from one big table by molly o neill printer friendly version ½ lb salt pork or slab bacon preferably unsmoked 2 quarts beef broth or bouillon 2 small or medium onions roughly chopped ok to leave skins on 2 bay leaves 1 tbs neutral vegetable oil or olive oil 1 lb beets about 3 medium peeled and shredded 2 medium carrots cut into matchsticks or small coins 4 garlic cloves minced ½ small head green cabbage cored and shredded 1 cup crushed tomatoes 2 medium yukon gold potatoes scrubbed and cut into ½ inch dice kosher salt and freshly ground pepper sour cream for garnish chopped fresh parsley dill or chives for garnish in a dutch oven or other large heavy pot cover the pork with water by 2 inches bring to a simmer and cook for 20 minutes remove the pork and pour out the water return the pork to the pot with the beef broth onion and bay leaves bring to a simmer and cook about 2 hours until tender transfer the meat to a cutting board when cool enough to handle separate the meat from the skin and fat and chop into bite sized pieces strain the cooking liquid and discard the solids reserve the liquid heat the oil in the pot over medium heat sauté the beets and carrots until they begin to soften about 10 minutes adding the garlic after about 5 minutes raise the heat slightly and add the cabbage cook stirring frequently until slightly wilted add the tomatoes potatoes and reserved cooking liquid bring to a simmer and cook until the potatoes are done to your liking add the meat sugar and vinegar to the pot stir well and taste for salt and pepper adding as needed and add vinegar to taste you re aiming for a nice balance of sweetness and acidity beets and carrots are quite sweet so i added much more vinegar than the original recipe called for i used ¼ cup as opposed to 1 tablespoon but taste and adjust based on your own preferences serve with a spoonful of sour cream stirred in and garnish with chopped herbs of your choice leave a comment posted in cheap eats entertaining european food pork recipes soups stocks tagged beets borscht cabbage eastern european food pork recipes soup soup swap heart healthy red salad for your valentine posted on february 13 2012 3 comments it s not often that you ll see me extolling a dish for its hearth healthy qualities it s not that i don t care about good health it s more that i prefer to focus on eating a diet that is balanced with the philosophy that all things in moderation will render it unnecessary to have to specifically seek out recipes that are low cholesterol or low fat or whatever but at the beginning of this year marvin let it be known that he d like us to eat less meat and more vegetables and grains he specifically requested whole grain salads which i already make from time to time and which are great for quick lunches when you have the hectic schedule of a freelance photographer i happily obliged by adapting a recipe from once upon a tart a great cookbook for soups and side salads with wheatberries beets and pomegranate the recipe instructs you to fold in the beets and pomegranate at the end so they don t stain the salad but i wanted the dramatic deep reddish magenta hue to soak into the wheatberries so much prettier and seasonally appropriate the salad is quite good as it is but even better with a little crumbled feta or fresh goat cheese on top this i would add at the last minute though since i draw the line at pink cheese although there s no reason not to make this any time of the year it would make a dramatic valentine side dish i plan to serve it alongside a venison tenderloin tomorrow and you can serve it feeling comforted in the knowledge that you re not potentially bringing about your loved one s early demise with rich foods if you do have a decadent main dish or dessert planned no worries it s all about balance wheatberry salad with beets pomegranate cherries loosely adapted from once upon a tart printer friendly version prep time 15 minutes cook time 30 minutes inactive serves 8 as a side dish 2 cups wheatberries rinsed 1 lb beets peeled with a vegetable peeler and quartered ¼ cup dried cherries chopped cranberries may be substituted 1 shallot minced seeds and juice of 1 pomegranate 2 tbs red wine vinegar 2 tbs olive oil plus additional for roasting beets ½ tsp salt plus additional for cooking 2 tsp minced fresh thyme a few turns of black pepper optional 2 ounces crumbled feta or goat cheese preheat oven to 425 toss the beets with a little olive oil salt and pepper and place on a foil covered baking sheet roast until they are easily pierced with a fork about 25 30 minutes meanwhile put the wheatberries in a medium pot with a lid cover with plenty of cold salted water bring to a simmer and cook covered until done about 20 minutes they should yield to the tooth but remain pleasantly chewy drain return to the pot add the cherries or cranberries and cover this helps plump the fruit while the beets and wheatberries are cooking combine the shallot pomegranate juice vinegar and salt you can do this in the bowl you plan to serve the salad in when the beets have cooled enough to handle cut them into ½ inch dice place all ingredients except olive oil in a serving dish and stir well to combine adding the olive oil after the wheatberries have had a chance to soak up some of the vinegar and pomegranate juice taste and adjust seasonings adding more salt vinegar or pepper as needed if desired serve with crumbled feta or goat cheese on top 3 comments posted in american food grains holidays celebrations recipes salads salad dressings vegan vegetables vegetarian or veg optional tagged beets cherries cranberries healthy pomegranate red salad side dish valentine s day vegan vegetarian wheatberries whole grains smoked salmon deviled eggs for book club posted on february 1 2012 2 comments for the last 4 years i ve been in a book club with about 5 friends the members have shifted slightly with a couple people leaving and returning because of school or other commitments but the core group has been meeting every few months since spring of 2008 we ve focused on classic literature for the most part but have also sprinkled in some sci fi current fiction children s literature and will soon add a graphic novel to our list i always look forward to our meetings which combine spirited and sharp but unpretentious discussion of the books with wine friendly company and typically some good snacks sometimes we meet at a restaurant or café but more often we meet at someone s house the last meeting was at ian michelle s and ian had made profiteroles with caramel sauce the one before that was at sarah s and we had smoky marinated grilled shrimp and other goodies see what i mean last weekend it was my turn to host i wasn t sure what to make because the meeting was at an odd time of day 1pm i didn t know if people would have just eaten lunch or if i should plan to serve a light lunch a serendipitous combination of eggs on sale plus a small piece of smoked salmon led me to this combination a variation on some tuna stuffed deviled eggs i did last year those were good but i have to say these were way better the eggs were on sale because they were a little older i e perfect for hard boiling less fresh eggs are much easier to peel the salmon was too small a piece to serve on its own but a perfect size to lend its flavor to the egg filling add some crème fraîche capers and shallot or red onion and you re in business i also put out a salad of equal parts roasted squash and beets dressed with lemon juice shallots feta and parsley super simple but beautiful to look at and a great flavor combination the sharpness of the shallot and lemon balancing the sugar sweet beets and squash with a couple other contributions from my guests it ended up being a nice little spread food was noshed wine and tea were sipped and art history books were consulted as we tried to find images that corresponded to the culture the book was about we had read things fall apart about the igbo people in nigeria at the start of colonialism despite some people having already eaten the food got pretty well demolished i m just noticing that i ve gotten through this post without really mentioning just how very awesome the eggs turned out but suffice it to say that i don t think i can ever go back to plain deviled eggs with the brunch y combination of smoked salmon capers and onion these would be great as part of a brunch buffet if you wanted to serve eggs without having to keep them hot i can just taste them with a bloody mary for those of you who partake in football spectating they d make excellent finger food for a certain upcoming big game or you could always start a book club smoked salmon deviled eggs printer friendly version 1 dozen large eggs preferably not super fresh 3 oz piece of hot smoked salmon cup crème fraîche you could try subbing sour cream or labneh juice of half a lemon or more to taste 3 tbs capers drained ¼ cup chopped red onion or 1 large shallot minced salt pepper to taste put the eggs in a pot large enough to hold them in a single layer and add enough water to cover completely cover and bring to the boil when water reaches a rolling boil turn off heat and let eggs sit in hot water covered for 12 minutes drain and cover in cold water you can crack the shells to get them to cool faster when cool enough to handle peel cut in half lengthwise and gently scoop the yolks into a medium bowl allow yolks to cool to room temperature mash well with crème fraîche and lemon juice until no lumps remain for a really smooth fluffy texture use a stick blender stir in the onion or shallots and capers flake the salmon and fold in do not overmix you want the salmon to be incorporated but to retain some texture taste and season with salt and pepper how much salt depends on how salty your capers and salmon are and additional lemon juice if needed stuff the egg whites with as much filling as they ll hold if there s a little left over consider it the cook s treat if desired garnish with a little minced fresh parsley or paprika detroit food blog bloggers 2 comments posted in american food appetizers finger food books eggs entertaining fast and easy fish seafood gluten free recipes tagged appetizer books deviled eggs eggs entertaining finger food fish smoked hors d oeuvres salmon black walnut maple calvados tart posted on january 23 2012 5 comments from the sugar and butter content of some of my recent cooking you d never know that i m a seldom at best baker maker of desserts yet there s something about winter and holiday time that brings out my inner martha in the kitchen maybe it s that there s almost always a reason to take said desserts out of the house rather than have them hanging around tempting us i get to experience the fun of baking something try a little piece or two and not have leftovers although i didn t get to do a ton of baking during the holidays the urge still lingered so a couple weekends ago when we were invited to a friend s to watch the lions saints game slaughter i decided that baking a tart was in order i had just been to eastern market that morning where i d come across local black walnuts already shelled for 4 per half pound bag at the next table they were selling them whole but knowing how difficult they are to shell i decided 4 was a small price to pay for unstained hands and time saved not to mention the fact that if i wanted to shell my own i could forage them for free i wanted to showcase the walnuts in a tart so i did a riff on pecan pie with maple syrup and golden syrup subbed in for corn syrup and a healthy slug of calvados for extra oomph although the lions let us down at least we had good eats as a consolation bacon sandwiches carrot salad some romanian cured sausages and bread pudding not to mention good drinks and company the tart was a success with the funky almost cheese like flavor of the walnuts complimented by the maple and apple to accentuate the calvados i made a calvados spiked whipped cream to top the tart a dash of cinnamon on top of that would not be amiss and although it may be a dessert more suited to autumn or thanksgiving your valentine or a football buddy just might appreciate it as well black walnut maple calvados tart adapted from bon appetit printer friendly version notes if you can t get your hands on any black walnuts the tart will still be delicious with regular walnuts if calvados proves difficult to locate or too expensive bourbon may be substituted for crust 1 cup all pur...