Lemon Krumkake

My family sent my late sister’s krumkake irons to me. One is the traditional old-fashioned iron for use on a wood or gas stove. It’s from Nordicware, like the one Mom had, I used to have, and everyone I know has ever had.  The other was a Bethany electric krumkake baker. Bethany is the maker of my lefse griddle, so familiar to me. I was excited to try the electric baker because I am anxious about using the old-fashioned iron on an electric oven. It worked pretty well, though it does not press the krumkake as thinly as the stovetop iron.

So here’s the recipe.  I mixed the dry ingredients first. Then I mixed the liquid ingredients and added to the dry. I heated the iron, brushed it lightly with vegetable oil just for the first cookie, and then started baking the cookies. Each cookie takes about 1 TBSP of batter. This made about 3 dozen cookies.

You can stuff with whipped cream, lingonberries or use with sorbet, but for me, I prefer them plain.

  • 1 1/ 2 cups flour
  • 1 cup sugar
  • Zest from 2 lemons
  • 2 eggs
  • 1/ 2 cup butter, melted
  • 1 cup of milk

 

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Serena’s Roast Pork, Celery and Asparagus Salad with Lingonberry Vinaigrette

Serena's Roast Pork, Aspragus and Celery Salad

  • 1/3rd cup of Red Onion, chopped
  • 2 stalks of celery, cleaned and sliced diagonally
  • 2 raw asparagus spears, sliced with a peeler into thin strips
  • 1/3 cup feta cheese
  • 3 oz. Earl Grey roast pork
  • 6 toasted almonds, chopped

Dressing:

  • 1 tablespoon lingonberry preserves
  • 1 tablespoon of red wine vinegar
  • 1 tsp of olive oil
  • 1/2 fresh lemon, squeezed for juice

The apartment manager came by this morning with someone from Sherwin-Williams to see about fixing the problem with my flooring. I had a Earl Grey pork roast in the oven and the apartment smelled like a dream so I asked her to come by later for lunch. I served some Fresh Asparagus Salad with the roast pork. It was delicious, but she asked for apple sauce. I didn’t have any, so I suggest trying lingonberry preserves. They were the first she has ever had and she is already planning a trip to Ikea. Anyway, her enjoyment of the lingonberries, which she put on both the roast pork and the salad inspired me to try to come up with a lingonberry vinaigrette and salad. Of course, I named it after to Serena as she was the inspiration.

The asparagus strips are not very substantial, so I knew I needed another vegetable to give the salad some body or the pork would overwhelm it texture-wise. I opted for celery since its flavor is mild and in the same wheelhouse as asparagus Also, the crispy texture would be a plus. I added some red onions for color and to balance the feta. I knew I wanted some cheese, but though parmesan would not be as happy with the roast pork as feta. The chopped almonds are the crack that makes all salads irresistible. I used two slices of roast pork, which I weighed out at 3.1 ounces, sliced them into small pieces and tossed them in.

In a separate small bowl, I put in 1 TBSP of lingonberry preserves, the juice from 1/2 of a fresh lemon, 1 tsp of olive oil and 1 TBSP of red wine vinegar and mixed it altogether. It was tart and sweet and had a real bite to it, though tossed with the entire salad, that bite was mellowed out to a perfect tartness.

The salad was everything I had hoped for. Made one large serving

Salad with Earl Grey Pork Roast, Pears, Celery, Cabbage and Cherries

Earl Grey Pork Roast Salad with Pears, Cherries

I have some leftover Earl Grey’s Roast Pork in the fridge. Yes, I did roast pork despite the heat wave; I just got up at 5:30 A.M. yesterday and roasted it in the early morning while the world was cool. I was thinking of what to fix for lunch and thought that with all that flavor, it must be delicious in a salad. I started thinking of what might work with it and just pulled stuff from the fridge and started chopping. The result was delicious, so rich in flavor and fragrance and worthy of several remakes. In fact, when I finished, I thought about making it again right away.

  • 3 green onions, chopped
  • 1/2 Bosc pear, sliced thinly and cut in thirds
  • 1/2 cup of finely cut cabbage
  • 1/2 cup of celery, cut on the diagonal
  • 1/2 cup of Earl Grey’s pork roast, sliced thinly and cut in thirds
  • 1 lemon, freshly squeezed
  • 1/4 cup fresh cherries, pitted and cut in half
  • 1/4 cup feta cheese

So, I started out chopping green onion, adding the pear, cabbage, celery and roast pork. I squeezed the juice from one lemon, stirred, added some salt and pepper and tasted. I thought it needed a bit more sweetness, the pear not strong enough to counter the lemon’s tartness. So I added some cherries. I tasted again and it was tasty, but thought just the little bit of rich fatty flavor from the feta would ground it so I sprinkled in some feta and a bit more salt and pepper. It was perfect.

The flavor and fragrance of Earl Grey is delicious and subtle. I was doubtful when I first tried roasting it and was amazed by how delicious it made the pork roast, tastier than any pork roast I have ever had. It seemed possible that it could work in a salad if there were enough subtly flavored ingredients (cabbage, celery, pears) to absorb and reflect the flavor of the tea.

That is what is so fun about cooking, taking an idea, running with it to see if it might work and then fine-tuning it to get a fabulous dish.

This made one serving. But it is so good, you will want to eat two, so consider doubling the recipe.

Cucumber Strawberry Lemon Drop Salad

Strawberry Cucumber Salad

I dreamed about this salad before I made it. It was hot out and I was reading a book, cooled by a fan. I dozed through dinner, though I dreamt I made myself a salad of cucumbers and strawberries with a tart lemony vinaigrette. I sliced these strawberries twice, one in a dream and then later when I decided to make my dream-inspired salad.

This is a fast and easy salad. I sliced up 2 cups of fresh strawberries and 2 cups of English cucumber (but no reason you can’t use regular cucumber) and tossed them in a storage container.

I juiced two lemons and added the zest from one of the lemons. This gave me about 1/2 cup of lemon juice. To that I added about 1/4 cup of olive oil and 2 TBSP of sugar. I mixed it all together and then added 1 TBSP of white wine vinegar. I added this to the strawberries and cucumbers and shook them together.

I let rest in the fridge for about 30 minutes so the dressing could permeate everything. It was as sweet and tart as a lemon drop with rich fruity strawberry flavor and fresh, springlike cucumber. This made two servings.

Next time, I might use just half the dressing and reserve the rest for another salad.

Couscous with Carrot, Red Chard, Scallion, Dried Apricots, Almonds and Feta

Couscous almosds chard carrots scalions dried apricots feta

This is an easy salad. I knew when I was making coffee this morning that I would make a couscous salad this afternoon, so after I heated my water to press some coffee, I put 1/3 cup of couscous in a container, added 2/3rds cup of my hot water and put a lid on it and let it sit. In 15 minutes, I stuck it in the fridge so it would be cold when I made the salad later in the day.

I put about 10 almonds in a dry pan on the stove o medium high heat and let them toast while I was prepping the salad. As son as they were toasted, I removed them from the heat.

I sliced and diced 1 TBSP of fresh scallions and diced on small clove of garlic and put them in a bowl with 2 tsps of olive oil, 1/2 tsp of buckwheat honey, 1/2 tsp of mustard and the juice of 1 small fresh lemon. I mixed this all up. Buckwheat honey is thick so it takes a lot of stirring to mix it all in.

I removed the stem from 1 stalk of red chard and put it back in the crisper to use in another meal. I chopped the red chard up finely and mixed it into the dressing. There is just enough dressing to coat all the chard. Then I stirred in the couscous and mixed it thoroughly.

Next I peeled and cut up one small carrot into small matchstick. I also cut up 3 dried apricots, slicing them as thin as matchsticks and then slicing them in the other direction so they were diced small. I tired in the apricots and carrots and shock a couple tablespoons of feta on top. I chopped up the almonds and tossed them in and then put a lid on the container and shook the ingredients together, mixing them up well.

I put it in the fridge for a few hours, letting the dressing flavor everything. It is important to let it rest because when it is first made, the mustard flavor is a bit strong, but it mellows as it merges with the sweetness of the dried apricots and the richness of the feta. I made only a small amount of dressing, so it did not soften the feta, but its flavors still came through. This is a delicious salad and actual prep time was very short. It made one pint, two small servings or one large one.

Couscous almosds chard carrots scalions dried apricots feta

Broccoli, Asparagus, and Mushroom Pilaf with Roasted Chickpeas and Feta

Broccoli Asparagus Mushroom Pilaf with Roasted Chickpeas and Feta

This recipe took a few extra steps to prepare some of the ingredients in advance. To be fair, the pilaf I made in advance was for a different meal. I just made extra so I could use it for another meal. However, I did roast chickpeas in the morning to use for this meal in the evening.

Pilaf:

1//2 TBSP of olive oil, salt and pepper. I heated the olive oil to a low medium heat and added 1/2 yellow onion, chopped. I let that cook until it turned translucent. I also diced up 1 clove of garlic and added that about the same time as I added 1 cup of basmati rice that I rinsed thoroughly to remove all the starch. I stirred the rice and garlic into the olive oil and let it all cook about 3 to 4 minutes. The heat was low enough the would not burn, but just toast a bit. I then added 2 cups of cold water and turned the heat up to high, bringing it to a boil. Then I put a lid on it, removed it from the heat and let it steam cook. It was done perfectly in 15 minutes.

Roasted Chickpeas.

I pre-heated the oven to 325° Fahrenheit. While it heated, I opened a can of chickpeas and rinsed them thoroughly. i spread them on paper towels and dried them before putting them in cast iron pan. I sprinkled them with some olive oil and roasted for 45 minutes, stirring occasionally to let them cook evenly. When they were crispy and brown, I removed them from the oven, sprinkled them with some salt and a dash of Jamaica  Jerk seasoning. I patted them with paper towel again to remove any oil and let them cool.

Veggies:

I put 1 TBSP of olive oil in a sauté pan with about 1/3 tsp of anise seen, 1/2 tsp of cumin, salt and pepper and let it heat on a low medium burner. Meanwhile I chopped up a small yellow onion and added it to the oil and let them cook until tender. I diced 2 cloves of garlic and added to the onions when they were nearly done. (Burned garlic ruins everything it touches.)

While the onions sautéed, I cut down a small head of broccoli, separating the florets and peeling the stems. I added them to the onions and then chopped up 4 stalks of asparagus, cutting off the tops and adding them and cutting the long stems in half before cutting them into 2 inch long pieces. I added the asparagus next since they cook a little faster than broccoli. Then I cleaned and sliced 4 mushrooms and added them and let them all cook for a bit, adding about 1/4 cup of water after about 3 minutes of sautéeing. I let them cook until the broccoli was nearly tender, squeezed the juice of one large fresh lemon into the mix and let it simmer a bit so the veggies absorbed the juice. Then, I added the pilaf and stirred it in, cooking just until heated.

To serve, I put the pilaf and veggie mixture in a bowl, sprinkled some feta cheese on it and topped with a few roasted chickpeas.

The flavor blend is amazing. Anise seed really brings out the best in veggies and, of course, works beautifully with feta. The flavors of lemon, feta, anise and veggies were extraordinary and the addition of the crispy, crunchy and spice roasted chickpeas made it blissful.

For a vegan option, just don’t add the feta at the end. It is still delicious.

This made four servings. I imagine that my lunch tomorrow will be even more delicious!

Couscous with Asparagus and Garlic Scapes with Feta

couscous asparagus garlic scapes

I made a quick and easy lunch with some asparagus, garlic scapes and couscous.

  • 1 cup couscous
  • 1 cup water
  • 1/2 small yellow onion
  • 5 asparagus
  • 4 garlic scapes
  • 1 lemon
  • 1 tsp cumin
  • 1 TBSP olive oil
  • salt and pepper

First, I set 1 cup of couscous in a kettle on medium heat to toast a bit. This is not a required step and you can always skip it but I like the added nuttiness you get if you toast the couscous first. In a teak kettle I heated water. I then removed the couscous from the heat. I added 1 cup of boiling water and put a lid on it and let it do its thing. In a few minutes I removed the lid and forked the couscous, lofting it so it did not get sticky.

While this was going on, I chopped 1/2 of a small onion and added it to 1 TBSP of olive oil heated to medium in a sauté pan. I added about 1 tsp of ground cumin and salt and pepper. I let the onions sauté while I cut up about 5 asparagus stalks and 4 garlic scapes. The stalks were mid-sized so I cut them in half before slicing them and the garlic scapes on a diagonal. Cutting them in half lets them cook a little more quickly and evenly. The diagonal slicing makes them look prettier in the dish. I added the asparagus and garlic scapes to the onions and let them all cook until done, tender but still toothsome. I then squeezed in the juice of one lemon and let it cook into the veggies for about a minute or so before adding the couscous and stirring it all together. This made two servings. One for a hot lunch and one for a cold salad later in the day. Sprinkling some feta on top and mixing it in added just the right amount of bite.

Pickled Brussels Sprouts

DSCN5923

These were tasty when warm, but cold the next day they were so much, much better. They are very flavorful so just a couple satisfies your taste buds and make a good snack between meals.

First clean about a pound of brussels sprouts and cut off the stems. Put in a cooking pot with a liquid that is 1/2 white wine vinegar and 1/2 water – just enough to cover the sprouts. Add 1 thumb of ginger roots sliced into small toothpick size sticks, 1 jalapeño cut into strips about thumb length, add 1/2 of a yellow onion. I diced them, but next time I will cut into sections so they can be picked up with your finger or a toothpick. I cut a lemon into 1/4s and tossed it in. I added about 1/4 cup of sugar and salt and pepper and brought it to a boil. I let it continue to simmer until he sprouts were tender.  After it cooled, I poured into a storage container and let chill.

It’s spicy with great heat and flavor but not the least bit uncomfortably hot. The lemon and vinegar make is nice and tart for a fabulous sweet, sour and hot blend.

Salad with Chicken, Grapes and Pear with Tarragon Pear Vinaigrette

Pear & Chicken Salad

I made the vinaigrette while chopping the ingredients for the salad.

In a small sauce pan, I added 2 tbsp of olive oil and 1/2 of a medium yellow onion, diced. I let the onions sauté until they were tender. Meanwhile, I cleaned and chopped 4 leaves of romaine lettuce, 1 small stalk of celery, a handful of green grapes (1/2 or so) and about 1/2 cup of cooked chicken (removed from a roast I made earlier in the week).

I also chopped up a Bosc pear. It had ripened unevenly, so only a portion was ripe and the rest was not. This happened to inspire the dish. I had planned to just chop the pear up on the salad and add some oil and balsamic vinegar. But now I needed to do something with the stubbornly unripened part of the pear. I put the ripe chunks of pear on the salad. The rest I reserved for the salad dressing. I added a bit of pepper and finished up the vinaigrette.

So now my onions are nice and soft. I added the stripped off leaves from two tarragon stems. Then I added the chopped up pieces of pear. I let them sauté for a bit before adding the fresh-squeezed juice from 1 lemon and a bit of salt. I continued to let them simmer until tender and then mashed the pears up with my fork. I thought about pureeing the mix, but was too hungry to get my Magic Bullet out and puree. So, i just mashed a bit with a fork and added 2 TBSP of white wine vinegar – I went by taste more than volume, adding until it was light and fresh. Then, just for a bit of color and earthiness, i added about 1 tsp of finely chopped fresh parsley.

This is a subtly flavored vinaigrette. The pear adds a mellow sweetness, the onion a bit of heat, the lemon brightens it up and the tarragon is just heaven brought down to earth and infuse in a plant. The white wine vinegar just marries all those flavors into a wonderfully light vinaigrette. This made enough for 4 large salads, so i dressed the salad I made and stored the remaining vinaigrette for some more lovely salads.

 

 

Fruit & Chevre Salad with Sumac Dressing

Fruit with Chevre Salad with Sumac dressing

 

This is made with a super simple fruit dressing that adds just a bit of depth to the sweetness of the fruit. I stirred 1/2 teaspoon of buckwheat honey into the juice of 1 fresh squeezed lemon. I heated it in the microwave just a bit to help it dissolve. Buckwheat honey is earthier and significantly less sweet that most honey. It has a malty flavor and is very thick and dark. After dissolving all the honey in the lemon juice, I added 1/3 tsp of sumac, a tart Middle Eastern spice that adds some pungency to the dressing.

I then cut up some figs, half a nectarine and about 1 oz of chevre, mixed them together with the dressing and served. Out of this world! The fruit alone is delicious, with the cheese, it fabulous and with the cheese, fruit and dressing, it’s amazing.