Happy post-Thanksgiving! I hope you all had wonderful feasts with family and friends. Here in Seattle, the early snow we got last Monday played havoc with our turkey day plans. As first-time hosts, we had placed an order with a West Seattle market for a heritage turkey and with Amazon Fresh for all the fixin's. But as the ice stubbornly stuck around through Tuesday and Wednesday, as Amazon Fresh canceled orders, and as we watched this video of insane Seattle drivers, we realized there was no freaking way we were going to venture out to West Seattle from our cozy, warm little house. So on Wednesday we trekked across the flats of our icy little hilltop to our local grocery store and picked up another turkey and everything else we needed to host dinner on Thursday.
And then we proceeded to postpone our family dinner to Sunday. What the heck would we do with TWO turkeys? TWO Thanksgiving dinners, of course! YES!!! We hosted some dear friends for turkey dinner on Friday, then had our rescheduled family feast on Sunday. I think this may have been the best Thanksgiving ever.
Of course, two turkeys means twice the amount of leftovers. We sent all our guests home with substantial take-away containers, and we still have heaps of turkey to use up. This tortilla soup is just the vehicle for any leftover poultry--be it chicken or turkey--and it has the added bonus of warming you to your very toes with its warmth and spiciness. Just the thing for the cold, rainy days that have returned to our fair city. Stay warm, Seattleites.
November 29, 2010
November 24, 2010
Pass the Apple Pie, Please
Thanksgiving: a holiday as American as apple pie. I imagine that, along with pumpkin pies, apple pies grace the majority of Thanksgiving tables. From informal personal research, I know a lot of people love apple pie best. Frankly, this is hard for me to understand. Don't misunderstand me--I love pie, maybe more than most. To wit: at our wedding, Galen and I served pie only for dessert. If I were presented with a choice between cake and apple pie, I might reach for the apple pie, but it would all depend on the cake option (for example, carrot cake would win, hands down). But there's no contest for me between apple pie and any other fruit, be it cherry (my favorite), berry, strawberry-rhubarb, raspberry-or-blueberry-nectarine, whathaveyou.
So why, you ask, would I bother to make an apple pie? Good question. For several reasons. First, I received this lovely pie plate, pictured above, as a wedding present (thanks Jonelle & Brita!), and it was begging me to use it. Second, apples are at their peak right now. Third, I volunteered to bring dessert to a potluck dinner party. Fourth, I had gotten the Holiday Baking issue of Better Homes & Gardens, and it (shockingly) had an apple pie recipe. So, because of all this, I took it as a personal challenge to make an apple pie I actually liked. And guess what? I liked this one! A lot! You probably will, too! (Our friends at the dinner party certainly did.)
So why, you ask, would I bother to make an apple pie? Good question. For several reasons. First, I received this lovely pie plate, pictured above, as a wedding present (thanks Jonelle & Brita!), and it was begging me to use it. Second, apples are at their peak right now. Third, I volunteered to bring dessert to a potluck dinner party. Fourth, I had gotten the Holiday Baking issue of Better Homes & Gardens, and it (shockingly) had an apple pie recipe. So, because of all this, I took it as a personal challenge to make an apple pie I actually liked. And guess what? I liked this one! A lot! You probably will, too! (Our friends at the dinner party certainly did.)
November 21, 2010
Mom's Zucchini Bread
This morning, I awoke to see the ground lightly dusted with hail. Summer's long, warm days seem long gone. It almost makes me wish I still had zucchini in the garden. Instead, I have winter-hardy green things: broccoli, brussels sprouts, romanesco, cauliflower, and kales.
If I could go back to the zucchini-days of summer, I would have tucked a bit of shredded squash into the freezer so I could pull it out on a cold winter morning like this. I'd bring it out to remember the beautiful warmth of summer. And I'd use it to usher in the holiday baking season that I love; I'd use it in this classic quick bread, moist and tender with summer squash, and full of deep, wintry spices. It would be a beautiful bridge between seasons.
Mom's Zucchini Bread
3 eggs
3/4 c oil
1 1/2 c sugar
2 t vanilla
2 c grated zucchini
3 c flour
1 t nutmeg
1/4 t cloves
2 t cinnamon
1/4 t allspice
1/2 t salt
1 t baking soda
1/4 t baking powder
1 c chopped nuts (walnuts, pecans, or whatever you have on hand)
Preheat the oven to 325F.
Beat the eggs until they look creamy. Add the oil, sugar, vanilla, and zucchini. In a separate bowl, sift the dry ingredients together, then slowly add to the egg mixture. Mix just until well blended. Add nuts.
Pour into two greased loaf pans and fill each pan two-thirds full.
Bake at 325F for about 1 hour, 15 minutes, or until a cake tester comes out clean.
Optional additions to the batter or the loaf's top: currants, raisins, chocolate chips, sunflower or sesame seeds.
Buon appetito!
If I could go back to the zucchini-days of summer, I would have tucked a bit of shredded squash into the freezer so I could pull it out on a cold winter morning like this. I'd bring it out to remember the beautiful warmth of summer. And I'd use it to usher in the holiday baking season that I love; I'd use it in this classic quick bread, moist and tender with summer squash, and full of deep, wintry spices. It would be a beautiful bridge between seasons.
Mom's Zucchini Bread
3 eggs
3/4 c oil
1 1/2 c sugar
2 t vanilla
2 c grated zucchini
3 c flour
1 t nutmeg
1/4 t cloves
2 t cinnamon
1/4 t allspice
1/2 t salt
1 t baking soda
1/4 t baking powder
1 c chopped nuts (walnuts, pecans, or whatever you have on hand)
Preheat the oven to 325F.
Beat the eggs until they look creamy. Add the oil, sugar, vanilla, and zucchini. In a separate bowl, sift the dry ingredients together, then slowly add to the egg mixture. Mix just until well blended. Add nuts.
Pour into two greased loaf pans and fill each pan two-thirds full.
Bake at 325F for about 1 hour, 15 minutes, or until a cake tester comes out clean.
Optional additions to the batter or the loaf's top: currants, raisins, chocolate chips, sunflower or sesame seeds.
Buon appetito!
November 11, 2010
One Year Old
One year ago today, I launched this project called Kitchen Collaboration. It has been such a joy to have this "excuse" to dive deeper into food and writing, and it feels amazing to tap into creative energies that have lain dormant way too long. A hearty thank you to all who have visited or followed this space since then. Knowing you are reading has definitely motivated me, and it always brings a smile when I get feedback from you.
As for what's next for Kitchen Collaboration, I am not just smiling, but grinning ear-to-ear about what the next year will bring! I have some ideas brewing that I think will be great expansions of the project. For example, you can now find me on Twitter: @KitchenCollab. Plus, I am actively working on expanding my food knowledge and skill set by interning in Seattle restaurant kitchens, starting with Taste at the SAM, thanks to my friend and Taste-executive chef, Craig Hetherington. I'm also working on putting together some cooking classes, so let me know if you'd be interested in a class and what you'd like to learn.
2010 has been an amazing first year, and I'm feeling intensely thankful as we head into the holiday season. Thanks again for reading, and I wish you all good appetites and a fantastic holiday season. May the next year bring great things to us all!
Best,
Kim
As for what's next for Kitchen Collaboration, I am not just smiling, but grinning ear-to-ear about what the next year will bring! I have some ideas brewing that I think will be great expansions of the project. For example, you can now find me on Twitter: @KitchenCollab. Plus, I am actively working on expanding my food knowledge and skill set by interning in Seattle restaurant kitchens, starting with Taste at the SAM, thanks to my friend and Taste-executive chef, Craig Hetherington. I'm also working on putting together some cooking classes, so let me know if you'd be interested in a class and what you'd like to learn.
2010 has been an amazing first year, and I'm feeling intensely thankful as we head into the holiday season. Thanks again for reading, and I wish you all good appetites and a fantastic holiday season. May the next year bring great things to us all!
Best,
Kim
November 8, 2010
Zucchini Feta Fritters
I have to tell you, I could happily go without eating zucchini for a very long time. Our two plants produced a staggering quantity of the squash this year, and my zucchini tastebuds are supersaturated. But this (over)abundant bounty did allow me to experiment with several different recipes, and I want to share our favorite from the summer. Maybe I'll even be ready to make it again by the time we've harvested our first zuke next summer....
Zucchini Feta Fritters
(adapted from Bon Appetit May 2007)
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
3/4 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) vegetable oil
Plain Greek yogurt (optional serving accompaniment)
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into the skillet. Fry until golden, about 5 minutes per side, adding more olive and vegetable oils as needed. Transfer to paper towels.
*NOTE: Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve warm, with yogurt if desired.
Buon Appetito!
Zucchini Feta Fritters
(adapted from Bon Appetit May 2007)
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
3/4 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) vegetable oil
Plain Greek yogurt (optional serving accompaniment)
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into the skillet. Fry until golden, about 5 minutes per side, adding more olive and vegetable oils as needed. Transfer to paper towels.
*NOTE: Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve warm, with yogurt if desired.
Buon Appetito!
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