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 pantry. We just returned home from a long weekend in the Boundary Waters, and I thought it’d be fun to share a campfire cooking menu with you. Several campgrounds will include... more

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 I stared at the cherries that had sadly been neglected as life took over and deadlines loomed, I decided they would work perfectly in the crumb bar recipe I’d just tossed into the oven. The cherries had originally been... more

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 powder, salt, egg, almond extract and almond paste. Using a pastry cutter or a food processor on pulse, cut butter chunks into the mix. It should be crumbly. In a separate bowl, mix together sugar,... more

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 pantry. We had a busy, full weekend with dinner guests, birthday parties and extended grocery shopping trips. It’s actually the first weekend for me that felt like summer.... more

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 love with Thermador. I mean, have you seen Thermador’s appliances? Gorgeous with their Star Burner and sapphire lights! Our trip to the showroom started with a gourmet breakfast offered up by Thermador’s... more

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 goes soft, drain in colander — make sure to completely drain spinach. Roll out pastry, brush with butter. Add ½-inch thick layer of spinach to pastry. Lay fish on... more

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, whisking to combine. Stir in tarragon and a small amount of lemon juice. Serve over salmon wellington or vegetables, meats and anything else that suites your fancy. Food for My... more