Maple Almond Sweet Potatoes

A perfect side dish whether you're serving turkey, ham, goose, Turducken, or Tofurkey, these sweet potatoes enhanced with maple syrup (Grade B, which is darker and richer, no less - a tremendously thoughtful gift from my friend Kate!) are easy to make ahead and to reheat, so your holiday meal isn't any more chaotic than is necessarily inherent to putting on a feast. It was unanimously agreed at Thanksgiving that this was the best sweet potato dish I've ever made. And since I love sweet potatoes and cook with them all the time, that was exceptional praise, indeed!

Maple Almond Sweet Potatoes

2 very large white or light orange sweet potatoes
1 very large Red Garnet yam
3 tablespoons butter, at room temperature
1/3 cup brown sugar
1/3 cup maple syrup (Grade B preferred)
1/2 cup praline almonds (or candied almonds)

Preheat oven to 425F.

Place the sweet potatoes and yam into a 13"x9" baking dish, and prick them with a fork. Bake for 90 minutes or more, until very soft and starting to caramelize a bit.

Cut the sweet potatoes and yam in half cross-wise, then again lengthwise. Take each portion and scoop the flesh into a large mixing bowl, discarding the skins. Mash with a fork.

Stir in the butter, brown sugar, and maple syrup; place into a serving dish. Finely chop the almonds and sprinkle on top.

Makes 8-10 servings.

Brandied Apple Cranberry Compote

This was a concoction that simply struck my fancy one evening, when I had a bag of cranberries left over from Christmas and some beautiful green apples. It was cold out, and it just seemed right to make a lovely warm fruit compote.

This can be eaten "as is" (which, admittedly, is how I polished off every bit of it without sharing). It can be stirred into oatmeal. It can enhance roasted pork or chicken. Wrap it up in squares of puff pastry and make turnovers.

The choice is yours ....

Brandied Apple Cranberry Compote

• 2 tablespoons butter
• 2 Granny Smith apples
• 2 tablespoons brandy
• 2 tablespoons brown sugar
• 1/2 cup fresh cranberries

Place apples and butter into a small saucepan; cook over medium heat for 5 minutes, stirring occasionally. Add remaining ingredients, cover, and cook for another 5 minutes until apples are tender and cranberries have burst.

Makes about 1 cup of compote.

Sweet Potatoes Baked with Rosemary and Salt

My BFF Wendy told me recently that she'd eaten a fabulous dish at a party recently: "sliced sweet potatoes with a thin coating of oil, lots of rosemary, a little salt, baked." Several times, she insisted that I had to make it.

And so, I did.

I adore sweet potatoes - baked, fried, whipped, candied, whatever. Rosemary emits an extraordinary aroma. In this dish, the two combine in a beautiful, simple preparation that lets the ingredients shine.

These sweet potatoes are tender, sweet, slightly caramelized at the edges, fragrant, and delicious. They're easy to make for Thanksgiving, and could even be made ahead of time and reheated to make your preparations easier.

May you have a peaceful, blessed, and happy Thanksgiving with all your favorite loved ones and a feast of fabulous food!



In case you still need some ideas, here are some other suggestions for your holiday menu:

Applesauce Pie

Pomegranate Molasses-Glazed Carrots

Chocolate Pecan Pie

Butterscotch Pumpkin Pudding

Buttermilk Biscuits

Cranberry-Pecan Stuffing

Quince-Glazed Baked Yams

Orange-Glazed Pumpkin Loaf Cake

Brown Sugar Tea Cake with Moscato Glaze


Sweet Potatoes Baked with Rosemary and Salt

• 2 very large sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons kosher salt
• 1 tablespoon minced fresh rosemary

Preheat oven to 350F.

Cut the ends off the sweet potatoes, peel them, and cut them in half lengthwise; place into a large mixing bowl.

Drizzle the sweet potatoes with the oil. Add salt and rosemary; stir to coat.

Place the sweet potatoes into a 10" pie pan or casserole dish. Bake uncovered for 45 minutes, then stir carefully. Cover with foil and cook for 30 more minutes, until sweet potatoes are very tender.

Serves 8-10.

Guest Post: Spicy Lamb Sausage with Beans

I'm very happy to introduce Bobby Hoffman, guest blogger du jour! I met Bobby and his friend Johnny recently, while having dinner with Johnny's and my friend Ingrid. Bobby's passion and enthusiasm for food shone brightly, and I immediately knew that all of you would want to meet him, too. Read this post enviously, wishing you'd shared in such an amazing dinner. Quite frankly, and with no shame (well, maybe a little bit - 13 years in Catholic school and all that Jewish guilt, after all!), after pining over all of this, I just simply violated every rule of etiquette and practically demanded an invitation to a future meal!

Since moving to Ann Arbor from Chicago this past month, I have been sampling and savoring everything that the city has to offer! I’m a sensualist whose passion for food and drink knows no bounds. As soon as I’m done with a meal, I immediately begin planning what, and where, I’m going to eat next!

I had a few friends over for dinner the other night, and planned a menu which showcased the ingredients that I picked up at the farmers' market and Biercamp. (Mary's note: Biercamp is a fabulous shop that specializes in artisan sausages and jerky. It was recently featured on Frugal Floozie Friday.)

Blackberry Mojitos: I keep homemade simple syrup infused with fresh mint in the fridge all summer long. I’m always prepared to whip up a batch of Mojitos or Mint Juleps in seconds!

Wedge Salads: I love to serve cool, crisp iceberg lettuce on a hot summer day. I updated this classic by using Biercamp’s pea meal bacon.

Spicy Lamb Sausage with Beans: Some recipes are particularly successful, and the star of the menu was definitely this dish. It was fresh, hearty and bursting with flavor! I did all my prep in advance, and assigned the task of grilling the sausages to a friend while I began assembling the dish tableside. I kept the ingredients cool and added the hot sausage at the last minute. The last step before plating was to sprinkle the feta cheese on top.

Peach Almond Cobbler: Not wanting to get stuck in a hot kitchen while my friends enjoyed the sultry summer night, I baked the cobbler in the afternoon. I used firm peaches and grilled them first. I added finely chopped, toasted almonds to the dough, made fresh whipped cream with a couple drops of almond extract, and finished each dish with toasted almonds.

I hope you enjoy!

Spicy Lamb Sausage with Beans

• 6 links of spicy lamb sausage
• 1 can of Garbanzo beans (rinsed and drained)
• 1 can of small white beans (rinsed and drained)
• 1 medium Vidalia sweet onion (chopped)
• 2 medium tomatoes (diced)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• juice of 1 lemon
• 1/2 cup extra virgin olive oil
• black pepper (to taste)
• coarse salt (to taste)
• 1 cup of crumbled Feta

Grill the sausages while preparing the rest of the dish.

Combine the beans, onion, tomatoes, rosemary and thyme. Combine the lemon juice, olive oil, pepper, and salt; pour over the other ingredients and toss gently.

Slice the sausages and mix into the other ingredients; place onto a serving platter, then top with feta.

Frugal Floozie Friday - Mark's Carts, The Sequel

Mark's Carts - Ann Arbor's food cart sensation - keeps growing and offering even more fabulous items. I leapt at the opportunity when my friend Ingrid Ault, the force behind Think Local First, suggested that we meet at the courtyard on a lovely sunny evening. I'd visited last year, the opening season, and I was looking forward to going back in order to enjoy great treats from some of the new vendors.

At entre-SLAM a few weeks ago, I was able to try a grilled cheese sandwich with corn relish from Cheese Dream and healthy Indian street food from Hut-K Chaats, since several of the entrepreneurial cooks offered dinner options for the event. Last summer, I ate a bratwurst from eat (which now has its own physical building instead of a cart) and a rich chocolate dessert from Darcy's Cart. I've also tried vegan foods - a salad and a variety of pies and cookies - from The Lunch Room. I've eaten very well, but there was more tasting to do!

It is very easy to eat at Mark's Carts within our mandatory budget of $5 per person. Salads, cookies, ice cream, entrees, beverages ... all sorts of options abound for nutritious, locally sourced, creative, fun, and delicious food.

I ordered breadsticks from A2 Pizza Pi for a mere $3, thinking this would be a small snack while I debated my other options among the carts that were open; these were prepared in a wood-fired stove right next to the cart by a very charming young man named Nick. (Each cart keeps its own hours, with some open throughout the day, though they primarily serve lunch and dinner). Not only did I find myself with a serving the size of a dinner plate; but the breadsticks were crisp, chewy, tender, and utterly addictive. I offered Ingrid a taste, but she declined as she was waiting for a pizza; I proceeded to devour the entire serving myself, then, although I'd planned to only nibble.

The Margherita pizza - a classic with simple but stellar ingredients of tomato sauce, cheese, and basil - cost only $8 and could easily serve four. It was a great value, which was prepared fresh to order in a matter of mere minutes, and thoroughly enjoyed.

A friend of Ingrid's, Johnny, and his friend Robert who'd recently moved to town from Chicago, joined us for some great conversation and more amazing food. We chatted about gardens, nightclubs, where to eat, what to eat, and all sorts of fun topics. Food, of course, was at the core; all of us want to support local restaurants, run by our friends and neighbors. And turning this into a social event to share makes it all the better.

I found that Robert is, remarkable as it sounds, as obsessive about food as I am. He stops by every menu posted in a restaurant window to evaluate the offerings and determine what he wants to try (yup), admits to using a bit of lard in pie crust for the flakiness and tenderness it offers (yup), and wholeheartedly agrees that Grade B maple syrup, in all its dark and rich glory, is the only appropriate choice rather than the lighter - in both color and flavor - Grade A (yup). A kindred spirit!

So when Robert and Johnny ordered the Sunrise Cauliflower Bowl (pictured at the top of the post) from The Beet Box for an even $5, and then proceeded to rave about it, I knew it was great. (I had hoped to order the Watermelon Salad, but this cart hadn't been open when Ingrid and I first arrived, and I'd already filled up on the excellent breadsticks by the time the salad became available.) Baked cauliflower is topped with a yogurt-feta sauce, dried cherries, and mint to create a unique and vivid dish. It's innovative and nutritious, and Robert declared that he has now become a fan of this underappreciated vegetable.

Ingrid and I had also ordered refreshing $1.50 limeades from The Lunch Room, and Johnny had selected their Pad Thai for his main course. Robert chose a banh mi from San Street to accompany the cauliflower.

And this showcases one of the best parts of eating at Mark's Carts: there is something for everyone, regardless of food and dietary preferences. Not only can each person in your party order something different, but you can make an entire meal for yourself from a variety of carts and cuisines. How perfect is this for someone like me, who likes so many foods and who is so notoriously indecisive?

Grab some family and friends, and head on down to Mark's Carts for great frugal dining options. And on Friday evenings from 7-9 p.m., there's even live music. Food and fun for $5 or less ... just what I promise every week!

Mark's Carts
211 W. Washington
Ann Arbor, MI 48104



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Thai-Style Peanut Cole Slaw

Each Friday evening, I try to stop by and visit with my friends at the Dixboro Farmers' Market. I schmooze, I shop ... it's a good way to end the week.

I bought some baked cinnamon honey almonds from Nana's Nuts, which donates some of the profits from sales to the C.S. Mott Children's Hospital at the University of Michigan to help provide some fun and diversion for sick kids. I bought a beautiful loaf of sourdough rye bread - complete with caraway, which makes it an authentic rye (to my mind, and to that of Jeremiah, the baker) - from The Mother Loaf, which specializes in "naturally leavened breads made with locally sourced, organic ingredients." And I bought some healthy fruit-based snack bars from Motor City Munchies, which are "organic, local, gluten free, raw, vegan" ... and delicious.

I'd been craving cole slaw, so I made sure to buy a cabbage from Ferris Farms, which always has such lovely vegetables (kale, potatoes, carrots, lettuces). But I wasn't in the mood for either a creamy cole slaw or a tart, vinegar-based one; I specifically wanted one with a peanutty Thai influence.

So, that's what I made. And it was so, so good! This was just an inspired concoction, and it turned out perfectly on the first try ... what serendipity ... :)


Thai-Style Peanut Cole Slaw

Salad:
1 small head cabbage, cored, quartered, sliced
1/2 small red onion, sliced thin
1/8 cup chopped fresh basil
1/3 cup chopped fresh cilantro
generous pinch of kosher salt
generous pinch of freshly ground black pepper
generous pinch of red pepper flakes
1/3 cup dry roasted peanuts, chopped

Dressing:
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon teriyaki sauce
3 tablespoons smooth peanut butter

Combine all of the salad ingredients in a large mixing bowl.

Combine the vinegar, oils, and teriyaki sauce in a small bowl; whisk in the peanut butter until the dressing is smooth, then pour over the vegetables. Stir to combine, then let cole slaw rest for 30 minutes before serving.

Serves 4.

Herbed Redskin Potato Salad

It's the 4th of July, and many people are celebrating at barbecues or picnics.  And what better dish to offer at these events than a simple salad that goes with any- and everything?

This potato salad doesn't have mayonnaise; so not only does it keep well, without need of refrigeration, but it's also perfect for vegans who often have difficulties finding food they can eat at get-togethers.  Eggless mayonnaise is an off-tasting, poor substitute for the luscious "real thing."  So why bother approximating traditional creamy potato salad when you can make a version that is light and still delicious?

The beautiful red-pink potatoes I used for my salad were purchased at the Dixboro Farmers' Market, freshly dug just that morning.  This new venue is growing each week, with vendors offering everything from greens to baked goods of all varieties (traditional Southern treats, scones, pretzels, cupcakes, and even vegan goodies), honey, eggs, meats, and more.  You can even now buy a barbecue dinner prepared by serious enthusiasts who serve from a chuck wagon; they also prepare fruit cobbler in cast iron skillets.

Michelle Hartmann, one of the market's managers, says that the goal is to achieve a sense of community - picnic dinners, kids playing baseball, support for area farmers, a gathering place.  And ideally, a trip to the Dixboro Market could substitute for one to the grocery store, as a weekend's worth of prepared items, ingredients, and treats can be purchased locally from friends and neighbors.

Michelle and her managing partner, Jason Gold, are also looking for musical acts to perform family-friendly sets on Friday evenings at the market, to add to the festive atmosphere.  If you've got a recommendation, please send an email: info@DixboroFarmersMarket.org or hartmannwebmail@gmail.com.

Enjoy your holiday, as well as this potato salad!


Herbed Redskin Potato Salad

1 pound small (1"-2") redskin potatoes, halved or quartered
1/4 cup extra-virgin olive oil
1/8 cup rice wine vinegar
juice of 1/4 lemon
1 teaspoon kosher salt
generous sprinkle of freshly ground black pepper
pinch of red pepper flakes
1/4 cup freshly minced mixed herbs - basil, parsley, tarragon, oregano

Fill a medium saucepan with salted water; bring to a boil, then add potatoes.  Boil for 10-12 minutes, until fork-tender; drain potatoes and place into a medium mixing bowl.

Combine oil, vinegar, lemon juice, salt, pepper, red pepper flakes, and herbs; pour over potatoes and stir to coat.  Serve warm, at room temperature, or chilled.

Serves 4-6 as a side dish.

Pomegranate-Glazed Sweet Potato Spears

Sweet potatoes aren't just for Thanksgiving.  One of the guests at the first Seder I attended at Passover brought a rich, sweet casserole featuring this gorgeous vegetable; and my very dear friend Candace, of Mi Chiamo Candace, recently posted about a flavorful spiced Roasted Sweet Potato Salad.  So with all this attention being paid to them, I've been craving sweet potatoes, which I adore.

This is a ridiculously simple preparation in which the sweetness of the main attraction contrasts with, and complements, the tartness of the pomegranate molasses.  And the house smells so, so good while this dish is baking.  These spears were fabulously delicious; I was sorely tempted to eat the entire batch instead of sharing!

This is an easy accompaniment to chicken, pork, burgers ... even turkey!

Pomegranate-Glazed Sweet Potato Spears

2 large sweet potatoes, peeled, cut lengthwise into 3/4"-wide strips
1/4 cup extra-virgin olive oil
1/8 cup pomegranate molasses
3/4 teaspoon kosher salt

Preheat oven to 375F.  Line a baking sheet with foil.

In a large bowl, toss the sweet potatoes with the oil and the pomegranate molasses.  Place in a single layer onto the baking sheet and sprinkle with the salt.  Bake for 1 hour until the sweet potatoes are glazed, caramelized, and tender.

Serves 6 as a side dish.

Kale with Pistachios

Kale is one of the most nutritious vegetables; it offers beta carotene, vitamins K and C, lutein, and calcium, in addition to many anti-cancer properties.  It's also a gorgeous bright green, decorating the dinner plate and enhancing virtually any entree.

I was given an entire shopping bag full of kale recently, which was very generous.  But kale doesn't cook down and wilt the way spinach does, so this really was a lot of vegetable to deal with.  Fortunately, I like kale and I like to cook!  I started with a simple side dish, because it was easy to make after a long day at work.  But there are many, many ways to enjoy this amazing health booster!

My friend Diana Dyer, who grows many varieties of fabulous garlic and is my only source for garlic scapes, has a blog devoted entirely to kale and its wonders: 365 Days of Kale.  Diana is a registered dietician and cancer survivor who offers health information, wit, wisdom, humor and recipes on her blog.  I'm going to have to see what goodies she offers, so that I can plow through the abundance of beautiful kale currently taking up my kitchen counter!

In the recipe below, the kale is vivid and just slightly tender.  It doesn't need added salt, as the pistachios provide just enough while also adding a bit of texture and crunch.  This seems so simple, but it's really good!

Kale with Pistachios

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
3 cups chopped kale, stems removed
3 tablespoons chopped pistachios

Heat the oil over medium heat in a large skillet.  Add garlic and saute for 1 minute.  Add kale and saute for 2 minutes; cover and cook for 5 minutes until tender and bright green.

Sprinkle pistachios over the kale.

Serves 2-4 as a side dish.

Provencal Peppers

Not only are these peppers beautiful, but they're sweet and delicious too!  They are vivid both in color and in flavor.

A quick saute, a splash of good wine, a sprinkle of lovely French herbs, and you've got a gorgeous side dish to complement almost any meal.  They'd even be great served on their own, as a vegan/vegetarian dish over rice or pasta.

Take a virtual trip to the south of France with this fabulous, easy recipe!


Provencal Peppers

2 tablespoons extra-virgin olive oil

1 medium yellow pepper, sliced thin

1 medium orange pepper, sliced thin

pinch of kosher salt

1/2 cup dry white wine

3/4 teaspoon herbes de Provence (available at specialty markets; try to get one that's a bit heavier on the lavender)

Heat oil in a large skillet over medium-high heat.  Add peppers and salt; cook for 2-3 minutes, just to caramelize them a bit.  Turn heat to medium-low, add wine, and cook for 10 minutes, stirring occasionally, until peppers are tender.  Turn heat back up to medium-high and cook peppers, stirring frequently, just until the rest of the liquid is absorbed.  Sprinkle with the herbes de Provence.

Serves 4-6 as a side dish.

Boston Baked Beans for Opening Day

Baseball comes back today!  The Detroit Tigers' home opener will be at 1:05 p.m. against the Boston Red Sox.  I'm so excited!  Of course, I have to be at work this afternoon ... sigh.  But it's the principle of the matter!

Opening Day, for me, is usually when the New York Yankees play their first game of the season; they're not playing the Tampa Bay Rays 'til tomorrow, though.  But I've lived in Michigan for more than 30 years now, after moving from New York ... there can be a bit of wiggle room.

It is simply required to eat a hot dog in honor of this occasion - what's a baseball game without a hot dog, after all?  And I'm offering the perfect accompaniment, since the Tigers are playing the Red Sox from Beantown: Boston-Style Baked Beans, featuring the rich sweetness of molasses.

Now, I know that there are folks who don't share my excitement today, who aren't serving ritual, traditional foods.  Many people think that baseball is boring, because they don't understand it.  I'll spare you my rants about other sports which I simply cannot endure or which I ridicule with great glee, and rather focus on what I consider to be the great joy of baseball.

Sure, I'll grant you that there are lots of foul balls, causing significant delays in the games.  Sure, there  are plenty of superstitious players going through repetitive rituals, making it tedious to watch sometimes.  Sure, baseball players are prisses who can't play in bad weather.  Sure, there are performance-enhancing drugs and other scandals.

But baseball can be watched intently, play by play, or it can be company in the background; it can be whatever you need it to be.  There are thrilling moments that people remember - and debate - for decades.  People have been so devoted to the sport that their hearts have been broken by teams that have abandoned cities and by players who have abandoned teams.

Most importantly, though, the true beauty of baseball is this: with every single pitch there is the potential for something magical.  It doesn't always happen.  But the chance is there, and the hope is there.  And every so often, you get to witness a spectacular moment.

Today, a Mom or Dad or maybe a Grandpa is taking a child to his or her first baseball game.  They're wandering through the stadium, buying peanuts and Cracker Jacks and a souvenir program.  They're looking for their section.  They're heading toward the usher.  They're about to climb to their seats.

And in an instant, they walk out from the dark corridor and into the blinding sunshine.  A field of the brightest, most vibrant green lies before them.  Players are casually tossing the ball around.  Vendors are calling out with offers of pretzels and ice cold beer.  The scoreboard is zeroed out, waiting for the first hit, the first ball, the first run.

There are so few moments as special as that one instant when you walk into the ball park and the excitement surrounds you and transports you!  It elicits a gasp, and brings both a smile and a tear.

Today is a day of celebration.  It's Opening Day!  And all things are possible ....


Quick 'n' Easy Boston-Style Baked Beans

1 28-ounce can vegetarian baked beans, drained
1/4 cup unsulphured molasses
1/4 cup brown sugar
2 tablespoons brown mustard
2 tablespoons honey barbecue sauce
1/4 cup finely chopped onion

Place all ingredients into a small saucepan; bring just to a boil, then lower heat to "low" and cook for 10 minutes, stirring occasionally.

Serves 6-8.

Lentil Salad with Red Pepper Hummus Dressing

I was poking through my pantry recently, and I found I have a lot of lentils ... 3 bags of lentils - brown, yellow and red.  And it seemed to me that if I have this many lentils at my disposal, perhaps I should actually make something with them!

And so, on one of our recent warm, sunny, Spring-y days, I made a light and nutritious salad rather than a warm and hearty soup which might have been the option had I cleaned out the pantry only a few days earlier when the high was 40F rather than 70F.

This salad offers gorgeous colors, vibrant flavors, and tremendous health benefits.  Serve it on its own for a light meal, or as an accompaniment to meats or fish.

How great is it when one simple recipe provides so much?

Lentil Salad with Red Pepper Hummus Dressing

1 cup brown lentils
1/2 small red onion, chopped
1 medium tomato, chopped
1/2 small cucumber, seeded, chopped
1/2 small orange pepper, chopped
1/2 small yellow pepper, chopped
1/3 cup crumbled feta cheese
2 tablespoons red pepper hummus
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
generous pinches of kosher salt and freshly ground black pepper

Place lentils into a medium saucepan and cover generously with water.  Bring to a boil, then turn heat to "low" and cook for 25-30 minutes until lentils are tender; drain, rinse under cold water, and place into a medium bowl.

Add onion, tomato, cucumber, peppers, and feta to the lentils.  Combine the hummus, oil, lemon juice, salt and pepper; pour over the salad and stir to combine.

Serves 6-8 as a side dish.

Neeps 'n' Tatties with Drambuie Sauce for Robbie Burns Day

Last year, my Robbie Burns Day post about Scottish Oatmeal Shortbread was selected as one of the "Best of the Blogs" for January 25, 2011 by the prestigious Food News Journal - a huge thrill!  That's a hard act to follow, I have to admit.  But I think I may have done it today with this traditional dish - Neeps 'n' Tatties.

"Neeps" are turnips and "tatties" are potatoes.  Boil 'em, mash 'em ... good, simple, hearty fare for a bitter winter's day.  To translate, so to speak, what Robert Burns - the national poet of Scotland, born on January 25, 1759 - wrote in Up in the Early Morning, "Cold blows the wind from east to west."  Warmth and comfort are what we seek these days.

But why not dress up this basic dish with a bit of glam from Drambuie, "A secret elixir of herbs, spices and heather honey, crafted with aged Scotch whiskies"?  Why make a boring gravy with broth if I could celebrate my heritage - one-quarter Scottish, and my maternal grandmother was proud to be descended from the Rob Roy MacGregors - with a more flavorful addition?  The Drambuie's sweetness is a nice balance to the sharpness of the turnips; and potatoes, of course, are perfect with virtually any gravy.

Robbie Burns is usually honored on his birthday with Burns Suppers featuring the dreaded haggis - sheep innards (heart, liver, lungs) mixed with oats, onions, and spices and then cooked in a sheep's stomach.  Even if I could find all of the ingredients, I can assure you I have no interest in serving anything this authentic for the celebration!

But neeps 'n' tatties is not only fun to say, it's a delicious dish to eat since "I'm sure it's winter fairly."


Up in the Early Morning (1788)


Cauld blaws the wind frae east to west,
The drift is driving sairly;
Sae loud and shill's I hear the blast-
I'm sure it's winter fairly.

Up in the morning's no for me,
Up in the morning early;
When a' the hills are covered wi' snaw,
I'm sure it's winter fairly.

The birds sit chittering in the thorn,
A' day they fare but sparely;
And lang's the night frae e'en to morn-
I'm sure it's winter fairly.


Neeps 'n' Tatties with Drambuie Sauce

Potatoes:
1 pound Yukon Gold potatoes, cut into 1" pieces
2 tablespoons butter
1/2 cup milk
pinches of kosher salt and freshly ground black pepper

Fill a medium saucepan with salted water and bring to a boil.  Add the potatoes; boil for 10-15 minutes, until tender.  Drain the potatoes and mash with the butter, milk, salt and pepper.  Place onto a serving dish.


Turnips:
1 pound turnips, peeled, cut into 1" pieces
2 tablespoons butter
3 tablespoons milk
pinches of kosher salt and freshly ground black pepper


Fill a medium saucepan with salted water and bring to a boil.  Add the turnips; boil for 5 minutes, until tender.  Drain the turnips and mash with the butter, milk, salt and pepper; place onto a serving dish.

Sauce:
2 tablespoons butter
2 tablespoons flour
pinch of kosher salt
1/3 cup Drambuie
3/4 cup milk


In a small saucepan, melt the butter over medium heat; whisk in the flour and salt, then cook for 1 minute.  Slowly add the Drambuie and the milk, whisking until smooth.  Cook for 5 minutes over low heat.


Serve the Drambuie sauce over the neeps 'n' tatties.


Serves 6-8 as a side dish.

Parmesan Puffs

I had prepared a simple chicken and rice soup one morning, which would have all day to linger in the refrigerator developing flavor while I worked and then be ready for reheating at the end of a long day. And then I found out I'd be having company for dinner, with little time to make anything more glamorous to substitute for the soup.

What to do, what to do?

Serve the soup anyway. And offer some tantalizing tidbits to go with it, to make the meal seem more special.

These Parmesan Puffs take just half-an-hour from start to finish. Boil a little bit of milk and butter together, then stir in some flour, eggs and cheese. Bake dollops of the dough, and that's it!

They're rich and delicious, and people will devour them - you might not even need to serve the soup alongside them, the puffs are so popular!

I've had this recipe for more than 21 years - it first appeared in the January, 1990 issue of Gourmet magazine. And whether the puffs are served as hors d'oeuvres or as an accompaniment to soup or a salad, they are a great treat for any occasion.

Parmesan Puffs

1/4 cup milk
1/4 cup butter
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
2 large eggs
1 cup finely grated Parmesan

Preheat oven to 400F. Lightly grease a cookie sheet.

In a medium saucepan, bring the milk, butter and salt to a boil. Add the flour all at once, and stir until it forms a ball. One by one, stir in the eggs; stir in the parmesan.

Using a 1" ice cream scoop, place walnut-sized balls of dough onto the baking sheet. Bake for 20 minutes until the puffs are firm and starting to turn golden.

Makes about 36 puffs.

Romanesco Zucchini

There is a particular cooking contest that I've never entered, which encourages gargantuan burgers featuring lots of mix-ins, a sauce or two, toppings, spreads, and all sorts of other nonsense which - to my mind - detracts from the basic beauty of the burger. Good beef, a bit of seasoning, some essential condiments and a sturdy bun are all that's needed.

And so, when zucchini is in season I don't want to see it buried in breads or layered with sauces and cheeses. I love it when it's very simply prepared, letting its flavor shine.

This preparation - involving only a few minutes of sauteeing in garlic and oil, just until the zucchini caramelizes a bit - is ideal for small zucchini which are tender (rather than the overgrown ones which become fibrous).

And if you can find them at the farmers' market, the very best zucchini for this recipe are Romanesco zucchini. Any summer squash - yellow or green - will suffice. But the ridges on the Romanesco make for a beautiful, sunburst-like presentation after slicing. It's worth the hunt for this heirloom variety, I assure you!


Garlic-Sauteed Romanesco Zucchini

2 tablespoons extra-virgin olive oil
1 minced garlic clove
2 6" Romanesco zucchini, ends trimmed,
cut into 1/4" slices
pinch of sea salt
pinch of freshly ground black pepper

Heat oil over medium heat in a large skillet. Add garlic and saute for 1 minute. Add zucchini slices in a single layer and cook 2-3 minutes per side, until golden. Sprinkle with salt and pepper, then serve.

Serves 1-2.

Cabbage and Fennel Slaw

I bought an adorable baseball-sized cabbage recently at a farmers' market, as well as some lovely purple scallions. The vendor I spoke with told me she'd made stuffed cabbage rolls the day before, which I adore (and haven't made in ages). But I didn't need any recommendations or ideas, because I already knew what I would make with my purchase: cole slaw.

Most people are very particular about their cole slaw, and most seem to prefer the creamy variety. I am happy to eat large quantities of that; but if given a choice, I'd rather this simple, vinegary variety. It's light, and it has no mayonnaise which would spoil if taken to a picnic or a barbecue.

Those who have lived in the Detroit area for long enough (like lil' ol' moi, who moved here in August, 1978) remember the Susie Q restaurant that used to be on Woodward north of 12 Mile. They were noted for their fish and chips, and also for their cole slaw which featured a vinegar-based, rather than a creamy, dressing.

I remember loving it immediately upon tasting it, and my friend Michele also has excellent memories of it. She even agreed, upon trying this slaw once, that it wasn't exactly the same but was remarkably close to the Susie Q's version. And I wasn't even trying to replicate the recipe! It was just bashert [bah-SHAYRT]: "destiny," in Hebrew.

If you remember the Susie Q and want to indulge in a taste memory; or if you just want a great salad to accompany virtually any main dish, this is the recipe you want to make with your farmers' market or garden bounty. It's not too tart, and the flavors are bright and refreshing. It's an ideal summery side dish!



Cabbage and Fennel Slaw

1 small cabbage (the size of a baseball)
3 large scallions (purple, if possible)
1 small head fennel, fronds removed
1/8 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon sugar

Cut cabbage in half and cut out the core; slice very thinly across the core, and place the slices into a large mixing bowl.

Trim half of the green ends of the scallions, and chop very thin; add to the cabbage.

Cut the fennel in half vertically, then slice each half very thinly; add to the cabbage.

Combine the oil, vinegar, salt, pepper and sugar; mix thoroughly, then pour over the cabbage. Stir to coat the cabbage with the dressing, place into a covered storage container and refrigerate for at least one hour (the longer, the better).