Weekly Dinner Menu: 7/26/10

roasting hand pies on lake superior

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked […]

Cherry Almond Crumb Bars and New Horizons

Almond Cherry Crumb Bar Ingredients

Yesterday I was making blueberry crumb bars for Babble when I decided I needed use up some of the produce in the fridge. We were headed up to the Boundary Waters, and I had, well, a lot of produce that wasn’t scheduled to be packed in the cooler and carted up there with us. As […]

Cherry Almond Crumb Bars

inspired by Smitten Kitchen 1 cup sugar 3 cups flour 1 teaspoon baking powder ¼ teaspoon salt 8 ounces almond paste 1 egg 1 teaspoon almond extract 1 cup (2 sticks) cold butter ½ cup sugar 4 teaspoons cornstarch 4 cups cherries ½ cup sliced almonds Mix together 1 cup of sugar, the flour, baking […]

Weekly Dinner Menu: 7/19/10

peas and herbs

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked […]

Salmon Wellington with a Beurre Blanc & Thermador’s New Steam Convection Oven

touching the extra low burner

Last week I had the privilege of spending some time in Scottsdale, Arizona with a group of amazing bloggers after being invited to the Thermador Showroom as they released their new Steam & Convection Oven, set to hit the market this fall. Before I even said yes to going, I knew that I was in […]

Salmon Wellington

From Chef Kyle Jakobi and theThermador Kitchens 1 sheet puff pastry dough rolled out to 1/8 inch thick 2 pounds spinach, blanched and drained well 1 tablespoon shallot 1 teaspoon garlic ¼ teaspoon nutmeg 1 tablespoon dill chopped fine and fresh 1 three-pound salmon fillet Sauté shallots and garlic. Add spinach in pan. When spinach […]

Beurre Blanc Sauce

From the Thermador Kitchens 3 tablespoons white wine vinegar 3 tablespoons white wine 1 tablespoon shallots 4 ounces cubed chilled butter 1 teaspoon tarragon, minced lemon juice In a saucepan, reduce vinegar, wine and shallots over high heat until nearly dry. Turn heat to extra low and add in butter, one cube at a time, […]