A VERY COLD New Year:
So we’re a few days into a VERY COLD 2014. They’re calling it a Polar Vortex — Minnesota temperatures at 22 (or more) BELOW Zero. So while I’m waiting for a warm-up, I thought I would share a few tasty memories from last Summer.
A Late-Summer Pizza with Smoked Salmon, Apple and Shiitake:
We enjoyed a short vacation last summer at the Minnesota North Shore. We picked up the yummiest, brown-sugar-glazed Smoked Salmon. When we returned home, we made several small Pizzas — Amazing, flavorful. With Smoked Salmon, sauteed apple, shiitake mushroom and summer corn — So easy with Naan for the crust. First I smeared a very thin layer of Chevre, then added the ingredients, then sprinkled grated Fontina cheese. The flavors worked so well together; so balanced! Every bite — Fantastic, delicious!!
Smoked Salmon Pizza — Presentation on a favorite Wood Fired Platter made by North Shore artist, Dick Cooter.
A Summer Pasta with Porcini, Asparagus and Prosciutto:
I posted this back in July– It was a great Summer Pasta!! So many bright flavors and textures! I tossed the cooked pasta (Garganelli) with plenty of basil pesto — Added sauteed mushrooms (both Crimini and Porcini), already-steamed asparagus, sliced/chopped Prosciutto, and some bits of oven-roasted tomato. I threw in some pine nuts, a bit of grated cheese (Trugole) and called it a Summer Pasta!
Really enjoyed the wonderful flavor contrasts — The earthy Porcini, with the perfect-salty Prosciutto, with the tangy roasted tomato. Lovely, refreshing Summer Pasta!!
Summer Pasta — Served in a favorite David Peters Bowl!! Local groggy clays, wood fired — I LOVE the rusticity, the very minimalist, utilitarian ‘gold pan’ form, the subtle wood fire markings. Perfect for enjoying this Pasta!
A Chocolate/Banana Dessert with Spiced Dulce de Leche Creme:
I made this Dessert several times last Summer; I never found the right chance to share it in a posting. Looks like this bitter cold-snap is a good time….
I prepared a ‘Dulce de Leche‘ by simmering and reducing sweetened, condensed milk (with added spices, cinnamon, cardamom). Once cooled, I mixed a portion into whipped cream. Then, layered with brownies and bananas. Heaven! Easy but elegant. The Dulce de Leche Creme is wonderful as a filling with cakes or a Cake Roll!!
Recipe included on my Recipes Page.
Chocolate/Banana Stacks — Served on favorite Square Plate made by Minnesota (now Nebraska) Artist, Margaret Bohls. Porcelain, hand-built, white-matte glaze.
And that’s how I’m surviving our Minnesota bitter Cold-Snap! Happy 2014, and hope everyone is staying warm!!!