Deliciously Soft Sugar Cookies for Halloween

So, do you have a favorite sugar cookie recipe? Do you have one that has been in your family for ages? I don't really recall a specific family sugar cookie recipe in my house when I was growing up. Gingerbread was always a signature favorite for my mom.

In the last few years, I have been experimenting with different sugar cookie recipes. I really despise those hard tasteless versions that seem to permeate the holidaycookie platter.In preparation for Halloween, Idecided to do an onlinesearch for "soft sugar cookies" and this one popped up from AllRecipes. With little delay, I assembled the ingredients and went to work. I thought the quantity of 1 teaspoon vanilla was a bit wimpy so I used a tablespoon. The cookies were indeed soft, comforting and full of vanilla flavor.

So, if you are lucky enough to have a working kitchen right now, give these cookies a try for Halloween. They roll beautifully and taste great!

--Melissa A. Trainer

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Savoring "Salty Snacks"

Have you ever thought about whether you have a sweet tooth or a salty tooth?

Cynthia Nims, Seattle-based cookbook author and food, beverage, and travel writer falls squarely on the salty side.

"Any time salt and savory flavorings meet something that's crisp and stackable, I'm happy," Nims notes. "Tortilla chips, nuts, popcorn, crackers, and the most beloved of all, potato chips."

Nims savors the salty side so much that her 13th book is entitled, "Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites."

This 162-page paperback tome is done in an inviting square format with lovely photos. Chock full of 75 recipes with informative headnotes, it also includes Salt Notes, Salty Holidays (who knew there is a National Cheese Doodle Day?!?!), and Tools and Techniques for making salty snacks.

You can tell that Nims really loved researching, developing, and testing the recipes in her book. They are smart, clever, and, more often than not, easy to prepare.

I was drawn to many of them, but especially the Salted Popcorn Meringues (with a sidebar on how best to grind the popcorn), Cornbread-Chili "Biscotti" (a savory and softer version of the traditional Italian cookie), and Mustard Soft Pretzels (with mustard baked right into the pretzel).

Don't miss the entire chapter devoted to dips and spreads to pair with your savory snacks. Who wouldn't love the aforementioned Cornbread-Chili "Biscotti" paired with Black Bean Dip? Or Feta-Lemon Spread with lemon-y Olive Focaccia bread?

Toasted Walnuts with Tart Cherries and Rosemary, a savory take on the ubiquitous "candied walnuts" we find sprinkled atop simple green salads nowadays, contains only six ingredients, goes together in a flash, and can be stored for up to five days.

It 's not only lovely to eat out of hand as an easy holiday (or anytime) nosh, but, when finely chopped, would make a terrific topping for grilled salmon or brussels sprouts.

Toasted Walnuts with Tart Cherries and Rosemary

Makes about 3 cups

2¹/₂ cups walnut halves

2tablespoons unsalted butter, melted

2tablespoons finely minced fresh rosemary

1teaspoon kosher salt or flaky or coarse sea salt

¹/₂teaspoon freshly ground black pepper

³/₄cup dried tart cherries

1. Preheat the oven to 350F.

2. Put the walnuts in a medium bowl and drizzle the butter over, tossing well to evenly coat the nuts. Add the rosemary, salt, and pepper and toss well to evenly mix.

3. Spread the nuts out on a rimmed baking sheet. Bake until the nuts smell toasty and are just lightly browned, 12 to 14 minutes, stirring a few times to ensure even cooking.

4. Transfer the nuts to a bowl (it can be the same one they were first mixed in), add the dried cherries, and toss to mix. Let cool, then transfer to a serving bowl or store in an airtight container for up to 5 days.

Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.

Photo Credit: Jennifer Martin.

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Hurricane Sandy Watch: Be Prepared

Like millions of Americans, I am absolutely riveted to the coverage of Hurricane Sandy, glued to The Weather Channel's nonstop reporting. It's staggering to think of how many people will be affected by this natural disaster that's been called The Storm of the Century.

Prolonged power outages are a given, and residents along the East Coast have spent much of the weekend stocking up on supplies. Tens of millions of people will be affected.

Everytime an event like this happens, there's the well-intentioned vow many of us take. Yes, we know we really should put together a disaster preparedness kit so if you're in harm's way you can "shelter in place." But, then the storm passes and life goes on.

Still, maybe it doesn't have to be such a chore to assemble some supplies. There are lots of options for pre-assembled kits, and it really wouldn't be a big hassle if you put together some non-perishable foods while doing routine shopping. My husband has his camping supplies, but they're scattered here and there in the garage. I'd feel a lot better if we had the water filter, head lamps and cook stove all together and I'm going to volunteer to make that happen.

Unfortunately, it's too late to prepare for Sandy, but here's a link to the guide on getting ready for disasters to come.

-- Leslie Kelly

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Happy Thanksgiving: Is That A Turkey On Your Head?

Well, I love dressing up as much as the next Elvis impersonator... I mean, "Tribute Artist"... so, I just might have to keep the Halloween spirit going by wearing this silly hat on Turkey Day.

It'll be kind of ironic, though, because I've decided ham will be on the menu. I bought a half a hog this fall and my freezer's bursting with pork. So. Very. THANKFUL.

When my nephew heard that smoky ham was going to stand in for the more traditional turkey, he didn't miss a beat before asking -- via Instant Messaging on Facebook, naturally -- "will you still make dressing?"

Of course! And sweet potatoes and tarted up green bean casserole, even cranberry chutney. All the usual suspects on the side. I'll be sure and don my new roasted turkey hat for the photos of our Thanksgiving table!

-- Leslie Kelly

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Wheat Germ Makes a Comeback!

Did you know that wheat germ is making a comeback?An original superfood that hails back to 1936, wheat germ is highly nutritious, convenient, and affordable. Easily incorporated into pancakes, waffles, granola, yogurt, smoothies, casseroles, and even pasta sauces, the crunchy fiber-filledingredient is rich in both vitamin E and folic acid and is currently grabbing headlines.

If you haven't reached for a jar of wheat germ lately, then you might check out the new website and campaign launched by Kretschmer. Called MyWheatGerm.com, the website features nutritional information, blog posts, product information, a clear definition of what wheat germ is, and numerous recipes. If you prefer to source ideas and information from social media arenas, check out their Facebook page where you can peruse their timeline and trot down memory lane while looking at some of their vintage photos!

Are youa wheat germ fan? Did you grow up with wheat germ in the household? If so, please share! I recently purchased a new jar of wheat germ because I was trying an old recipe from one of Maida Heatter's books. The recipe calls for the product. The cookies were excellent!

--Melissa A. Trainer

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Touring Pike Place Market With Jess Thomson

The summer tourist season is over and, once again, it's become possible to wander freely at Seattle's Pike Place Market. This special spot feels like a community, no matter what the season. It's just that during the slower shoulder months, there's more of an opportunity to visit with the vendors, the growers, the fishmongers, butchers and sausage makers who give the Market such a unique flavor.

I met up with Seattle-based food writer and cookbook author Jess Thomson earlier this week for a quick tour of some of her favorite haunts. She did a terrific job of fleshing out this collection of shops and stores and stalls in her book, Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market, beautifully photographed by Clare Barboza.Her mission, she said, was to pay homage to the incredible ingredients available, but also to riff on some classic dishes prepared in timeless cafes and restaurants. Like adding kale and squash to hot and sour soup. Brilliant!

Among her must-visit venues is Bavarian Meats, where the ladies behind the counter speak German and offer samples. Jess picked up a smoked ham hock to make a batch of green pea soup, seasoned with a little cardamom. "They gave me the recipe, but didn't want to write it down," she said. "It was kind of like the way your grandma might share a secret recipe."

She had a distinctly different experience with the big cheese at Uli's Famous Sausage: "He told me he would show me how to make the recipes and then show me how to eat them." (Shown here with the author, Uli Lengenbergtook a break from his breakfast of fried chicken gizzards from a neighborhing stall.)

We took a turn through Pear, a boutique-y grocery store/deli, where Jess praised the selection of locally produced gourmet goodies and the ample options of large bottles of interesting beer. "I don't like opening multiple bottles for a recipe," she said.

Jess was drawn into Le Panier Bakery by that intoxicating aroma of sugar, flour and butter, pointing to cookies she adores, and then stopped to check out the giant rolls at Cinnamon Works. "That's the smell of the Market in the morning," she said.

We breezed by Moon Valley Honey and Holmquist Hazelnuts -- "During my research, I kept coming back to them," she said.

There were quick stops at DeLaurenti to look for pitted Castelvetrano olives and a check on Daily Dozen Doughnuts, which recently expanded and is now making petite pies, too. Just a few steps from that wildly popular stand, Jess pointed out her go-to Market butchers, Don & Joe's. "When I asked for a hanging tender, they wanted to know if I was the daughter of a butcher," she said.

It was a fun visit, though we hit a fraction of the spots she wrote about. That would be a two-day proposition. In the meantime, here's what's going on my stove this weekend:

Spanish Chorizo and Chickpea Stew

FromPike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market by Jess Thomsen.

Made with chorizo from Ulis Famous Sausage, in the Markets Main Arcade, this easy stew has hints of Spain. Look for pimenton de la vera, or smoked Spanish paprika, in the spice aisle of a large supermarket, in a red box. Some chorizos are spicier than others; pick one that matches your hankering for heat.

1 pound (about 4 links) chorizo, such as Ulis Famous Sausages, casings removed

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

2 large carrots, peeled and cut into 1/2-inch half moons

1/2 cup dry white wine

Salt and freshly ground pepper, to taste

1/2 teaspoon pimentn de la vera (smoked Spanish paprika)

2 teaspoons tomato paste

1 (15-ounce) can chickpeas, rinsed and drained

4 cups Homemade Chicken Stock or store-bought chicken broth

1 tablespoon sherry vinegar

2 tablespoons chopped parsley (optional)

Instructions: Heat a large, heavy-bottomed soup pot over medium heat. When hot, crumble the chorizo into the pan and cook, stirring once or twice, until browned through, about 6 to 8 minutes. Break the sausage up into small bite-size pieces, then transfer it to a paper towel-lined plate. Set aside.

Add the olive oil to the pan, then the onion. Saut for about 5 minutes, or until the onion begins to soften. Add the garlic and carrots, stir, then add the wine and bring it to a simmer, using a wooden spoon to scrape the brown bits off the bottom of the pan. Simmer until no liquid remains, stirring occasionally.

Season the vegetables with salt and pepper, then stir in the pimentn and tomato paste. Add the chickpeas, stock, and reserved chorizo, and bring to a simmer. Cook the stew about 20 minutes, stirring occasionally. Stir in the vinegar and parsley, season to taste, and serve hot.

*Stew can be made 2 to 3 days ahead and reheated before serving.

-- Leslie Kelly

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Sweet Consolation from a Pumpkin Bundt!

So, when I finally sat down yesterday, I decided to check the weather. Seattle has been enjoying an unprecedented streak of sun. Well, much to my dismay, I soon learned that the rain was coming our way. This grim news didn't have me sitting for very long...I soon decided to bake a warm and cozy cake. I wanted to bake a Bundt.

For a fleeting moment, I considered chocolate, basic, gingerbreador apple versions, but I soon landed on a Sour Cream Pumpkin Bundt cake from the Libby's website. I had the required classic Bundt pan handy and all of the ingredients were on deck. I tweaked the recipe by skipping the allspice, drizzling in some vanilla,and adding some pecans to the streusel topping. I could have used my KitchenAid stand mixer, but I simply decided to crank out the batter using my Cuisinart Elite food processor.

The cake is ridiculously good. It does call for two sticks of butter, four eggs, and a cup of sour cream, so, honestly, how could the cake be bad? We've mowed through half ofit already and I've promised to make another one next week.

So, now that fall weather is officially here, I'm wondering what your favorite pumpkin recipes happen to be...

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Getting Hooked On Pickled Herring

Earlier this week, I went to a special Taste of Iceland dinner at Ethan Stowell's Staple & Fancy. It was a joint effort between chefs Stowell andHkon Mr rvarsson in conjunction with various events celebrating the ties between Seattle's Scandanavian roots and its sister city relationship withReykjavik.

The multi-course menu was featured for several days and it worked its mojo on me. After supping on such gems as wood-fire grilled langoustine, cold-smoked Arctic char and beautiful baked Icelandic cod (pictured here, topped with delicate fingerling potato chips), I was ready to hop on a flight to Iceland!

What surprised and delighted me most was the bite-size bit of pickled herring. I've tried this preparation before and found it strong and fishy. But this dish was dreamy, a creamy curry drizzle on top. The assertive seasoning blend balanced out the strong flavors of the fish, making me look at it in a whole new light.

Then, there was also a terrific "hardfiskur", dried fish that had a chewy texture. We were told that it's eaten like bread, rich butter smeared on top. So incredibly novel and delicious.

The star of the evening, though, was a seared Icelandic lamb filet. The meat, paired with roasted veggies and finished in a rich sauce, was tender and wonderfully flavorful. The animals are raised as they were hundreds of years ago, roaming and grazing the rolling pastures. I can almost picture it. Wait, maybe I really do need to book that trip. One fellow guest bragged she and her husband had scored a great deal and were going soon.

Here's hoping for a 2013 trip to Iceland!

-- Leslie Kelly

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Mirliton Festival in New Orleans? Let's Go!

You've still got a little time to book a trip to the greatest food city in the universe for next weekend's celebration of the mirliton!

What's that? You've never heard of this pear-shaped veggie that also acts a little like a fruit? That's probably because it's called other names in other parts of the country: chayote or cactus pear are a couple also-known-as monikers that hang on this strange-looking beast.

But the folks in the Bywater neighborhood of New Orleans will tell you there's no better mirliton than one that grows in their yards. That's why for the past 23 years, they've celebrated this feat by feeding folks who wanted to come on by the Bywater. Oh, and because it's New Orleans, there's also plenty of music and booze, too.

This might not be as well known as the over-the-top Mardi Gras season festivals and parades and all-around shenanigans, but it sure does sound like a lot of fun.

To get the full skinny on the mirliton, check out a presentation on the Southern Foodways Alliance Okracasts on iTunes. Click on the Symposium lineup from 2011 and look for Sara Roahen's entertaining talk called The Mirliton Gets Its Due. You can download the discussion for free. A plane ticket to NOLA? Well, that's going to run you some dough. But, heck yes, it's so worth it!

-- Leslie Kelly

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Food: Stuffed for the Holidays - New Orleans Magazine - November ... New Orleans Magazine is a monthly lifestyle ... Go easy with salt as oysters may be ... Boil whole mirlitons in a large pot of water until fork-tender. Let them cool enough to ... New Orleans Oyster Festival 2011 Nola Cuisine Lets go check it out! How ya doin? Good, but we dont open until 5 o ... One comment on New Orleans Oyster Festival 2011 New Orleans by goNOLA.com: The Whats going on in New Orleans ... ... festivals, art and fun. We help you find things to do for your next New Orleans ... and let us know what youre favorite things to do in New Orleans ... Mirliton Festival ... Stuffed Mirlitons and More New Orleans Recipes New Orleans is so crazy about mirlitons that there is a ... (would LOVE to go back!) but have never heard of mirlitons. ... Mirliton Festival 2007 in New Orleans ... Saints and steaks, mirlitons, OK Go and Mumford & Sons headline ... ... Brass Band play d.b.a., YouTube sensations OK Go ... Harvest the Music" in Lafayette Square, the Mirliton Festival ... email us, or post it directly to our New Orleans events ... Mirliton Festival Celebrates A New Orleans Food and Neighborhood ... The Bywater Mirliton Festival: Music, ... Let another transplant save you a little embarrassment. ... two New Orleans treasures that go hand in hand. New Orleans Hotels, Restaurants & Things to Do New Orleans, LA Experience New Orleans ... Festivals It is said that New Orleans residents should have five good costumes ready to go at any given ... New Orleans 10 Ways. 1. Don't Let the Parade ... New Orleans Events, New Orleans Festivals NewOrleans.com The humble mirliton is a favorite on local menus and tables across New Orleans. The Mirliton Festival is a family-friendly event in the Bywater celebrating the quirky ... The Bywater Mirliton Festival in New Orleans An article about the Mirliton Festival in the Bywater Neighborhood of New Orleans ... more information about the neighborhood, and the Mirliton Festival go ... New Orleans and Louisiana Festivals - 137 web sites ... Neighborhood Association Mirliton Festival - New Orleans ... he'll tell you with a smile, "Let ... Go to: New Orleans Jazz and Heritage Festival. Jim Bowie Festival - Vidalia ...

Celebrate National Pumpkin Day!

Today is National Pumpkin Day! What are you doing to celebrate this fall specialty? Admittedly, this wasn't on my list to celebrate today, but I thought it would be fun to feature another fabulous pumpkin bundt that I baked this week. The All-in-One Holiday Bundt recipe was created by Dorie Greenspan and is in her book, Baking From My Home to Yours. (The recipe can also be found here.)

The recipe is a fabulous combination of pumpkin, apples, cranberries, and pecans all of which is laced together with a delicious mixture of warming fall spices such as ginger, nutmeg, and cinnamon. My version baked beautifully and when it came time to guild the lily I opted to make my own cream cheese glaze. The glaze draped the cake beautifully. Toasted pecans added a final touch. I didn't actually get a slice of this bundt, because I packed thecakeinto my trusty Nordic Ware Bundtkeeper and passed it off to my mother in law who needed a little treat for tea time this week.

I'm thinking that today might be a great day to bake one for myself...I do have more Libby'spumpkin puree on deck...

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Pumpkin, apple, coconut custard Granges celebrate National Pie Day GLOCESTER Long before there was a Food Network to demonstrate the fine points of baking a pie, and long before there was an Internet to announce National Pie Day ... National Pumpkin Cheesecake Day is October 21, 2009 - Yahoo ... Happy National Pumpkin Cheesecake Day to you and yours! Life's too short not to eat dessert first. If you aren't sure how to celebrate, here's a whole list ... Today's Reason to Celebrate - National Pumpkin Day Learn more about National Pumpkin Day, celebrated on October 26 (Another) Reason to Celebrate: National Cheeseburger Day TheNest ... (Another) Reason to Celebrate: National Cheeseburger Day. Photo: Shutterstock. By: Rachel Sylvester. ... Roasted Pumpkin Seed Recipe. Ole! Its National Taco Day! Today's Reason to Celebrate - National Pumpkin Cheesecake Day Learn more about National Pumpkin Cheesecake Day, celebrated on October 21 Pumpkin Spice Lattes for National Coffee Day Yummly What better way is there to celebrate National Coffee Day than with your very own homemade pumpkin spice latte? Some people wait all year long to get one of Celebrate National Pumpkin Day with Pumpkin Custard French Toast ... National Pumpkin Day is the perfect excuse to try a new recipe. This easy recipe for pumpkin custard french toast, courtesy of Chef Desfor, is sure to become a favorite. 2011 National Pumpkin Cheesecake Day Recipes - The Couponess Celebrate National Pumpkin Cheesecake Day on October 21, 2011. It doesnt look like the Cheesecake Factory will be offering free slices of pumpkin cheesecake to ... Celebrate National Pumpkin Cheesecake Day with These Five Tasty ... It's National Pumpkin Cheesecake Day! Celebrate with these delicious, low-fat cheesecake recipes. Oct. 26, 2011: It's National Pumpkin Day - Windsor, CT Patch Oct. 26, 2011: It's National Pumpkin Day If you're not sick of them already, today's the day to celebrate the world's largest fruit (the giant pumpkin) and ...

Flipping Flapjacks With Ollie

My 4-year-old nephew's been visiting and he loves to help in the kitchen, especially when it comes to one of his favorite breakfast foods. Who doesn't love a stack of pancakes?

The other day, he helped me load ingredients into a blender and got a real kick out of pulsing the motor until it went from a mix of flour, buttermilk, baking powder, baking soda, a smidge of salt and sugar into batter. It's a great recipe.

We cooked that tangy stuff on a new T-fal giant pancake griddle sample I received to test. It's so cool because it's got a Thermo-spot, that turns color, indicating when it's preheated. Slick!

It truly was nonstick, didn't even use a drop of oil when cooking those pancakes. It lived up to its "giant" description, accomodating six small pancakes each batch. Or, just the right size serving for a little boy with a big appetite.

Next up, a lesson in making and baking buttermilk biscuits!

-- Leslie Kelly

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Blog Roll : A Reader List of Blogs - Squidoo : Welcome to Squidoo Oct 14, 2012 @ 6:07 pm Flipping Flapjacks With Ollie from Al Dente My 4-year-old nephew's been visiting and he loves to help in the kitchen, especially when it comes to one ... witty test wty tst wit test blog Call me hopelessly old-fashioned, but I still get The New York Times tossed at my front door every morning and Wednesday's my favorite day of the week for juicy reads ... LeslieKellywhininganddining: Heidi's makes the world's best jam Flipping Flapjacks With Ollie - My 4-year-old nephew's been visiting and he loves to help in the kitchen, especially when it comes to one ... Hydrant connections There's still a few weeks to get those Thanksgiving ducks in a row. On ... Flipping Flapjacks With Ollie Al Dente: Flipping Flapjacks With Ollie My 4-year-old nephew's been visiting and he loves to help in the kitchen, especially when it comes to one of his favorite breakfast foods. Who doesn't love a stack of ... Al Dente: What's Cooking? An Amazon.com daily digest on food and kitchen products featuring weekly recipes, drink recipes, kitchen product reviews, and food news from Amazon.com editors. Introducing low cost study abroad programs India Have you ever imagined about the deal of studying in a country which ... Flipping Flapjacks With Ollie Amazon.com: Damon L. Fordham: Books, Biography, Blog, Audiobooks ... Visit Amazon.com's Damon L. Fordham Page and shop for all Damon L. Fordham books and other Damon L. Fordham related products (DVD, CDs, Apparel). Check out pictures ... Online Cooking Contests Taste of Home $25,000 Ultimate Potluck ... Your best recipethe one that always garners compliments and recipe requests at family reunions, church potlucks and other get-togetherscould win $25,000 cash in ... Kitchen Supply 8038 White Porcelain Butter Dish, Cow Shape ... Shape. Vitrified bonw white porcelain; Can stand up to rigorous use ... Flipping Flapjacks With Ollie

A Big Affordable Loaf of Artisan Bread

Has anyone noticed that the price of artisan bread is going through the roof?

In my neck of the woods, some of those loaves are ringing up at more than $6 a piece. Of course, savvy cooks can stretch every crumb out of one of these beautifulloaves, but in my household my teenagers can easily mow through a loaf for snack and paninis. This, of course, can get pricey.

This weekend, I unearthed one of my favorite bread recipes--Jim Lahey's No Knead Bread. I first started making this bread as soon asthe recipewas published in an article inThe New York Times in November 2006. It was a fabulous recipe then and it remains fabulous today. Honestly, the recipe doesn't require kneading...the wet dough is simply mixed together and allowed to sit overnight. And, because the dough is baked in a Dutch oven it develops a crisp crackly skin similar to those professional artisan loaves. I also really like this recipe because it doesn't require a huge investment of time on my part--literally just a few minutes here and there.

Last weekend, I stirred up a double batch of the dough and let it sit overnight in one of my massive mixing bowls. In the morning, I turned it out onto a heavily floured counter,folded it togetherwith a bench scraper, and then plopped the loose dough into a banetton that had been lined with a flouredtea towel. Per the recipe instructions, I baked the bread in a preheated oven. I normally use one of my Le Creuset Dutch ovens, but for this version I used a clay baker. The bread crackled loudly while it cooled, and the children soon started hacking away at the loaf. The double loaf didn't last long.

So, if you think those gorgeous artisan loaves are beyond your budgetor bread baking skills,have faith and give this simple recipe a try. You will be astounded!

If you want to study this method further, be sure to check out Lahey's book, My Bread.

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Warming Up With Crock Pot Beans

I'm a big fan of beans, especially this time of year. Beans are the backbone of great soups and stews and, of course, there's hundreds of chili preparations.

Ever since I got a Crock-Pot to test, I've been experimenting by trying some of my favorite braises in the nifty slow cooker. For this week's Meatless Monday menu, I decided to try my Grandmother Kate's baked beans, minus the salt pork. After years of trying to recreate this classic dish, I finally decided it wasn't going to happen, so I decided to make it my own.

Never in a million moons did I expect the slow cooker preparation to taste pretty darned close to Nana's, down to the mahogany shade and slight sweetness! I thought that was most definitely a product of "baking" those beans in an old-fashioned bean pot. Well, no.

I started with two cups of small white beans, added half a chopped onion, a can of beer, one heaping tablespoon of stoneground mustard, 1/2 cup of ketchup, 1/2 cup barbecue sauce and water to cover. Set this mixture on the "slow cook for 10 hours." And when I checked at the end of the day, those beans were beautiful!

To make this dish a meal, I served them on top of baked sweet potatoes, with a tangy slaw on the side. The preparation got thumb's up around the dinner table and, you know what? Just like Nana's baked beans, these were even better the next day, served English breakfast style, alongside a fried egg and tomato. YUM!

-- Leslie Kelly

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Bruce Aidell's Great Meat Cookbook Is Just That

When you get a new cookbook, how do you decide what recipe to tackle first?

For me, it's often about the drool-inducing photos. Yup, I'm a sucker for gorgeous images of foods that look seared, caramelized, spiced-just-right and yet juicy. That criteria fits most of the pics in the new Great Meat Cookbook by one of the world's authorities on the subject, Bruce Aidells.

Bruce wrote his first encycolpedic, yet entertainly approachable The Complete Meat Cookbook more than 16 years ago, and much has happened in the meat world since then. He told a group of fans at a special meat-centric dinner at Dahlia Lounge in Seattle recently that the revolution in sustainable meat movement was among the primary reasons he decided to update his original work.

"The book will help you understand the difference between 'natural' and 'grass-fed' beef, and offer advice on how best to cook them," he said.

A part-time vegetarian sitting at my table confessed that she had starting eating more meat since discovering his first book because its many tips on how to properly cook various cuts really worked. There's a hearty endorsement!

So, when I got home, I flipped through all 600 pages and then found myself drawn back to a dish that sounded perfect for an autumnal meal: Pork Stew with Hard Cider. Shocker, there wasn't even a photo. This braise isn't exactly photogenic, but boy, was it delicious!

I modified it just a bit so it could simmer in my new Crock-Pot, which made the kitchen smell incredible. I also skipped the potatoes and served it over polenta. Even my polenta-skeptical hubby enjoyed the pairing.

PORK STEW WITH HARD CIDER, BABY ONIONS AND POTATOES
From The Great Meat Cookbook by Bruce Aidells with Anne-Marie Ramo

1/4 pound bacon
3 pounds boneless Boston butt or boneless country-style ribs, trimmed of excess fat and cut into 2-inch cubes
salt and freshly ground pepper
1/2 cup chopped shallots
1/2 cup finely chopped peeled parsnips
2 teaspoons chopped fresh sage
1/2 cup Calvados or brandy, optional
1 1/2 cups hard cider, still or sparkling
2 cups homemade pork stock or canned low-sodium chicken broth
30 small boiling onions, trimmed and peeled (or use frozen)
1 1/2 pounds small red potatoes (about 2 inches wide), scrubbed and cut in half
2 semitart apples such as Granny Smith or Jonathan, peeled, cored and cut into 1-inch dice
1 tablespoon coarse-grain mustard

Heat a large Dutch oven over medium heat. Add the bacon and fry until lightly brown. Remove with a slotted spoon and set aside, leaving about 3 tablespoons of fat in the pot.

Season the pork with salt and pepper and place in the pot. Increase the heat to medium-high and brown the pork on all sides, 5 to 7 minutes. Remove with a slotted spoon and seat aside.

Reduce the heat to medium, add the shallots and parsnips and cook, covered for 5 minutes, stirring from time to time. Stir in the sage and cook for 1 minute more. Add the Calvados (if using) and reduce until almost evaporated, about 5 minutes. Add the cider, stock and reserved bacon and pork. and scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce the heat to a simmer, cover and cook for 40 minutes.

Add the onionsand potatoes and cook for 10 minutes more. Add the apples and cook for an additional 10 minutes, or until the potatoes and pork are fork-tender. Strain the solids from the liquid and reserve.

Return the liquid to the pot and skim off the fat from the surface. Whisk in the mustard, bring to a boil and cook until just thickened and syrupy, about 10 minutes. Return the solids to the pot and heat for 1 minute. Season to taste with salt and pepper and serve in shallow soup bowls.

Serves 6.

-- Leslie Kelly

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Cocktails for a Crowd: Solera Sherry Punch

This week on Kathy Casey's Liquid Kitchen, I make my Solera Sherry Punch! With the winter holidays fast approaching, make your guests this easy to pre-batch, crowd-pleasing cocktail. My punch cocktail highlights the sherry's earthy elements while the bitters, fresh citrus juices and rum complement the sherrys rich, intense warming character. I love to top this drink off with edible 24k gold flakes to give it some bling-bling!

Enjoy! -Kathy

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Three Ingredient Super Quick Tomato Soup

When I was at the supermarket the other day, I was blown away by how the soup selection has expanded in the past few years. Even the stalwart Campbell's is upping its game with upscale-sounding options. (Morrocan-style Chicken with Chickpeas is part of its new Go line, featuring "bold and unexpected flavors" and, frankly, goofy packaging with photos of the target audience posed in wide-eyed anticipation of... soup!)

There's now a huge chunk of shelf space devoted to ready-to-serve soup packaged in pourable boxes, some with celebrity tie-ins. Wolfgang Puck's been shilling soup for some time, while Rachael Ray is a fairly new face on the soup shelf. And then there's the guy who was the inspiration for the Soup Nazi episode on Seinfeld, with a Canadian-made line called Soup Man.

You know what all those selections have in common? A long list of ingredients, some with unprounounable names. It's not always possible, time wise, but if I have 15 minutes to prep and simmer, I would much rather make soup from scratch.

Recently, I had a friend over for lunch and by the end of the meal, he was going on and on about my cream of tomato soup. He needed more soup in his life. Soup was life-affirming. That sort of thing. And I swear, we were not drinking.

There's really nothing to it! Here's my super quick creamy tomato soup recipe. Feel free to add your favorite grilled cheese sammie on the side!

Creamy tomato soup

1 28-ounce can chopped tomatoes with basil
1/2 onion, chopped fine
1/2 cup heavy cream
salt and pepper, to taste
pinch of sugar, optional

Saute the onion in 1 tablespoon olive oil over medium heat for 2-3 minutes. Add chopped tomatoes and simmer for a few minutes. Season with salt and pepper, as well as the pinch of sugar if using. Turn off the heat and add the cream. Stir and serve.

Serves 4 as an appetizer, 2 as a main course.

-- Leslie Kelly

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A Good Pastry Brush and Some Old-Fashioned Paper Mache

Now that school is back in session, we are tackling all sorts of high level educational projects in my house. This week we had to create a replica of Mount Saint Helens before and after the volcanic explosion! Thankfully, I had some advance warning on this engineeringproject, otherwise it would have been me exploding!

In any event, we mulled our options and decided to rediscover paper mache. We built our structure using boxes, plastic containers, and masking tape. I looked up the paper mache recipe. My son gleefullyripped the newspaperinto thin strips. Then, I stopped in my tracks. I soon realized what a mess I could have on my hands. I did not wantthat flour and water pasteon the table, chairs, walls, fingers, and sweatshirts! So I decided to see if my trusty little Le Creuset pastry brush would tackle the job and keep the mess to a minimum.

Much to my delight the pastry brush worked as well for paper mache as it does for pastry! Whew! A kitchen disaster diverted just in time! Have you used any kitchen gear to tackle those school projects?

--Melissa A. Trainer

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Thanksgiving Menu Planning: Side Dish Superstars?

There's still a few weeks to get those Thanksgiving ducks in a row. On most tables, roast turkey is front and center, the holiday main attraction. But what's in the supporting cast?

Mashed potatoes, dressing/stuffing, yams, something green, all smothered in gravy. How can we forget the cranberry sauce?

Next week, I'm invited to a pre-Thanksgiving potluck at All Recipes headquarters and I've been marinating on what to bring to the party. One of those old-school dishes from my childhood keeps popping into my internal brainstorming sessions: Green Bean Casserole.

Go ahead and groan. It's such a throwback, swimming in cream of mushroom soup and topped with canned crispy onions. It's a million miles from fancy, but it does taste awfully good.

Still, what about a made from scratch version? Maybe I'll even incorporate a few wild mushrooms and use stronger-flavored shallots as a stand-in for the crunchy onion factor. And fresh green beans instead of canned. All baked in my beautiful Le Creuset casserole pan. Yeah, that's the ticket.

I'm going to experiment the next couple days and would love any suggestions!

-- Leslie Kelly

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Eric Ripert and Stanley Tucci Have Fun Cooking Chemistry

Take one movie star and a chef who's movie star famous and what do you get?

A fun episode of On The Table With Eric Ripert, an online series living on YouTube. We get to eavesdrop on these cool cats as they meet for the first time, in chef Eric Ripert's kitchen. Stanley Tucci makes him his first martini, including one made with Scotch standing in for vermouth!

Of course, they discuss "Big Night" and then they collaborate on risotto and a whole branzino while getting to know each other and getting tipsy at the same time. It's highly entertaining!

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Full Episode of ON THE TABLE Featuring Stanley Tucci Now Available ... Food, like film, is performance. Both are dramatic, romantic, spectacular or sad, says Eric Ripert. Join him and guest Stanley Tucci as they start ... Join In The Fun Videos Featuring Cooking Personality & Chef Eric Ripert ... And of course, Bourdain never misses a chance to poke fun at Ripert ... In the episode 3 preview for On The Table, Stanley Tucci joins Eric Ripert in his kitchen to cook an ... Avec Eric The culinary adventures of Eric Ripert Food, like film, is performance. Both are dramatic, romantic, spectacular or sad, says Eric Ripert. Join him and guest Stanley Tucci as they start ... These are a fun ... Actor: Stanley Tucci Mockingjay.net - Your Source for Hunger ... ... On the Table features Stanley Tucci as the guest cook! The show sees celebrity chef Eric Ripert invite friends into his home kitchen to ... It was really fun. Really fun ... Blog Avec Eric ... romantic, spectacular or sad, says Eric Ripert. Join him and guest Stanley Tucci ... on a creative journey. My goal is to have some fun and inspire you in your own cooking. Al Dente: Eric Ripert and Stanley Tucci Have Fun Cooking Chemistry Take one movie star and a chef who's movie star famous and what do you get? A fun episode of On The Table With Eric Ripert, an online series living on YouTube. We get ... Chef Eric Ripert Le Bernardin - Find. Eat. Drink. Chef's Recs Eric Ripert's favorite places to eat ... compared to the pace of a restaurant kitchen? A. It's really fun. ... Stanley Tucci was very sweet. We also interviewed ... Stanley Tucci, Celebrity Balla - Curated Celebrity News Eric Ripert and Stanley Tucci Have Fun Cooking Chemistry. Source: Al Dente Oct 21 2012, 4:07pm CDT Take one movie star and a chef who's movie star famous and what ... Al Dente: An Amazon.com Food Blog for Recipes, Cocktails, Food ... I definitely have a cabbage glut right now. Back in late ... Eric Ripert and Stanley Tucci Have Fun Cooking Chemistry Stanley Tucci Eric Ripert On The Table (VIDEO) The Braiser Imagine our general glee and amusement when Savannah Guthrie introduced Chef Eric Ripert for a cooking segment on The Today Show. Then we remembered that Eric isn't ...

A Mega Dose of Veggies from Crunchy Cabbage Soup!

I definitely have a cabbage glut right now. Back in late July or early August, I planted about ten Savoy cabbage plants.They were itty bitty plants back then. Now,thanks to Seattle's fabulous Indian summer, I have some massive cabbages in my kitchen. To tackle the glut right away, Iopted to crank out a quick cabbage soup today.

Inspired by the Cabbage Soup Diet, I decided to keep the recipe fat free and simple. No butter. No cream. Just lots of vegetables. To make the soup, I simply chopped one half of a head of cabbage very coarsely. I included some of the dark outer leaves. All of the cabbage went into a soup pot, and I thenadded water to cover. I added one small can of diced organictomatoes, chopped carrots, a small bit of sliced onion, and a blob of Better than Bouillon chicken broth base. I simmered the mixture for maybe five minutes and then decided to serve the soup while the veggies were still looking ALIVE!

On a side note, I hate cabbage soup that cooks the cabbage to the point well beyond death. I've had a few of those in my life. They are horrible! (Truly, if you want to turn kids off to cabbage for life, just serve an overcooked cabbage concoction once or twice and yourjob will bedone for decades!)

I don't know how many servings of veggies I actually consumed when I ate my warm and comforting cabbage soup this afternoon,but I am confident that I more than fulfilled my Five A Day requirement. Even though the soup was ridiculously quick and simple to make, it was remarkably good.

What would you do with a cabbage glut? Cabbage rolls? Cabbage soup? Slaw? Sauerkraut? Stir fry? Root cellar storage? I still have about eight heads in the garden...

Photo by Melissa A. Trainer

--Melissa A. Trainer

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New York Times Story Prompts Crazy Combo Confessions

Call me hopelessly old-fashioned, but I still get The New York Times tossed at my front door every morning and Wednesday's my favorite day of the week for juicy reads in the Dining section.

Today, I nearly spit my coffee out, laughing, as I read about reporter Dwight Garner's peculuar penchant for peanut butter and pickle sandwiches, pictured here in a photo from the newspaper. Who knew?

The funniest part of this revelation was that the author of this true confession was hardly alone. On the Times' Web site's Diner's Journal blog, reader comments have been trending toward: Oh, I've been eating peanut butter and pickle sandwiches for years.

This seems to open the floodgates for others to serve up their wacky creations such as chocolate and garlic or bananas dipped in Miracle Whip. These odd couples sound flat-out strange, but, hey, to each her/his own!

What's your go-to crazy combo?

-- Leslie Kelly

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The Dahlia Bakery Cookbook Launch Party: Sweetness in Seattle!

The latest cookbook from Seattle restaurateurTom Douglas makes its official debut Tuesday, but the open-to-the-public pre-funk was a real blast. Everyone was invited to sample goodies -- both sweet and savory -- prepared from recipes from this weighty tome, co-authored by Tom's longtime collaborator, Shelley Lance.

The entertainment went above and beyond the snacking and having copies of The Dahlia Bakery Cookbook signed. This open house was held in Seattle's South Lake Union neighborhood at the Dahlia Workshop, the massive pastry kitchen that shares space in a building with Serious Biscuit and Serious Pie. Friends and fans were encouraged to wander around and to roll up their sleeves and DIY.

There was a station for shaping English muffins, a cookie decorating corner -- which was hopping -- and a doughnut dipping table featuring homemade jams, all featured in the book. The crowd ate it up.

When I got home, it was such a treat to thumb through the pages and find so many of my favorite Dahlia Bakery cookies, pies and cakes included. But what impressed me most on the initial first look was that the whole baking team was given props, and a two-page spread of individual mug shots. So cool!

Can't wait to give these recipes a go, but it might be a challenge because I'm spoiled. If I get a hankering for a Chocolate Truffle Cookie or a piece of the world-famous Triple Coconut Pie, I can always walk to the Dahlia Bakery.

-- Leslie Kelly

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Sophisticated Sip: Martini with Orange Bitters

This week on Kathy Casey's Liquid Kitchen, I stir up a Martini with Orange Bitters paired with Bitter Orange Fennel-Roasted Walnuts! This classic gin martini gets the much welcome addition of orange bitters. And every d'lish cocktail deserves an equally tasty nibble. Serve this cocktail alongside these spiced walnuts for some easy holiday entertaining!

Enjoy! -Kathy

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Roll Out The (Pickle) Barrel

Fermented food is so haute right now! Kimchi has gone upscale, while house-cured sauerkraut isn't just good. It's good for you, too.

The probiotic revolution is on and it goes way beyond yogurt and keffir. Those beneficial bacteria thrive in half-sour pickles and preserved lemons. That's what I learned at a new pickle place in Seattle's historic Pike Place Market.

Britt's Pickles produces a lineup of pucker-power items, stored and sold out of old-fashioned barrels. This tradition goes back to the nation's first immigrants, but disappeared when canneries came around. But you know what they say about everything old is new again?

Samples are served of all the products, including pickled garlic or pickled onions or a bunch of different types of pickled cukes. Shots of pickle brine were free!

Not sure one barrel outpost is the sign of a trend, but it's certainly a welcome development in my favorite neighborhood.

-- Leslie Kelly

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Pickle Barrel - Bozeman's 1 Sandwich 406-587-2411 Customers come back year after year even after moving to other states. They bring their families and friends to experience a Pickle Barrel sandwich. Roll Out The Barrel - YouTube Uploaded by miroking on Nov 10, 2008 Beer Anthem, Beer Song Category: Entertainment License: Standard YouTube License. 219 likes, 7 dislikes. Pickle Barrel Home Stay in touch with all things The Pickle Barrel! Become a fan on Facebook, follow us on Twitter for quick updates, news and events! Or you can sign up for our ... Roll out the rain barrel giveaway - Crunchy Chicken In either case, it looks much better than a giant pickle barrel and, no doubt ... Roll out the rain barrel giveaway; Urban homesteading giveaway week! Paleo Blueberry Almond ... Pickle Barrel owner dies - Chicago Sun-Times HighBeam Research Ben Kramer's Pickle Barrel was a part of the night life scene on Wells ... A player piano cranked out oldies like "Roll Out the Barrel," and a 1925 pinball ... Beer Barrel Polka - Wikipedia, the free encyclopedia Beer Barrel Polka, also known as Roll Out the Barrel, is a song which became popular worldwide during World War II. The music was composed by the Czech musician ... Amazon.com: Roll Out the Barrel: Myron Floren: MP3 Downloads Original Release Date: January 22, 1997 ; Format - Music: MP3; Compatible with MP3 Players (including with iPod), iTunes, Windows Media Player ROLL OUT THE BARREL Roll Out the Barrel 3 Manners View, Newport. Isle of Wight, PO30 5FA: Phone: +44 07809 456 247 Email: info@rotb.co.uk: Registered Charity The Pickle Barrel Home Planning a special night out, or just want to kick back with some friends? ... The Pickle Barrel proudly supports many charitable organizations and sporting teams ... Row Out the Barrel - The Adventures of Petey and Petunia Cat (with ... Roll out the barrel, We'll have a barrel of fun Roll out the barrel, we've got the blues on the run Zing Boom Terrara Join in a glass of good cheer

Creative Cocktail: ROOT Bourbon Old Fashioned with Carbonated Cherries

This week on Kathy Casey's Liquid Kitchen, I get creative with a ROOT Bourbon Old Fashioned with Carbonated Cherries! The classic Old Fashioned cocktail is a great cocktail template to get creative with. For my imaginative libation, ROOT Liqueur (an organic liqueur made with birch bark, sarsaparilla and other wild roots), Hudson Bourbon Whiskey, homemade Vanilla Bean Syrup and a dash of Bitter Truth Aromatic Bitters all make for a tasty libation. Continuing in the creativity, I carbonate some maraschino cherries to add fun fizz to the garnish!

Sant! - Kathy

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