The January Thaw & Dandan Noodles

Is there anything more frustrating that day after day of subzero weather? Ask any skier. You look out the window and it’s a winter wonderland of beautiful snow. Wonderland until you venture out. That’s when you realize that the bitter cold could rival Siberia. Of course, there are a lot of tough dudes and dudettes. They go out anyway but not me. I’ve been there and done that.

Now, don’t get confused here. I don’t stop exercising, I’m too much of a fanatic to quit cold turkey. You can still see me out and about walking around the lake or stomping up a hill on snowshoes. However, no way, no how, will you find me on a chairlift.

That’s not to say I haven’t tried it. I did, my first winter back in New Hampshire. It was one of the coldest Januarys on record. I figured I better get used to my new normal. Dressed like an onion, I threw my skis and boots in the car and headed for the mountain. It was awful. Not only was the temperature on the wrong side of zero but the wind gusts were so strong, I was literally stopped in my tracks. Two runs and I was out of there.

While some have tried to tempt me, I stand firm on my decision to stay close to home on the coldest days. Every time I hear about a chairlift breaking down, I know I made the right choice. Can you imagine the nightmare of being stranded midair in gale force winds and frigid temperatures? Just the thought creates uncontrollable shivers.

All that said, there is something even worse than a month of subzero temperatures. That something is the infamous January Thaw. No, that’s not a typo. It definitely thaw with a capital T. The only thing more heartbreaking than beautiful snow in bitter cold temperatures is watching it dissolve in a drenching downpour.

Not only does the January Thaw wreak havoc with the snow on the mountain, it creates a mess at home. Several years ago, I lost a porch to the Thaw. The weight of the water-drenched snow caused it to cave. On top of that, water tends to seep under the door of the garage in any heavy rain. Add melting snow and, armed with a push broom, I’m on flood watch.

Then again, the Thaw doesn’t stay long, not even a week. It tends to follow a set agenda. First, there’s the buildup. For a day, maybe two, the sun is brilliant in a bright blue sky. Still cold at night, daytime temperatures slowly inch up to maybe twenty-five. Then, there’s the tipping point. Warmer still, the skies cloud over. In spite of the thermometer’s mild reading, there is a chill dampness in the air. A foreboding fog rolls in; that’s when you know. Rain is imminent. Find the rubber boots and get out the push broom.

In less than twenty-four hours, the drenching downpour starts to taper off. Temperatures plummet as the heavy rain winds down. Roadways freeze over. Ski trails become downhill skating rinks. I don’t know about you but I start to wonder, “What did I do to deserve this? Tell me and I’ll never do it again.”

I need some serious cheering up. Bon appétit!

Dandan Noodles
Throughout the winter, frigid cold or chilly rain, I gravitate towards noodles. Far East flavors or Mediterranean flair, I love them all. Add these spicy Asian noodles to your quick supper list. Enjoy! 
Serves 4

8-12 ounces Chinese or udon noodles
Vegetable oil
1 pound ground pork
Kosher salt and freshly ground black pepper
1/4 onion, finely chopped
1 carrot, peeled and finely chopped
1-inch ginger, peeled and finely chopped
2 cloves garlic, minced
2 tablespoons or to taste sriracha 2 tablespoons tahini or smooth peanut butter
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1/4 teaspoon brown sugar
1 cup chicken stock
2 teaspoons sesame oil
1/4 cup toasted sesame seeds or peanuts, toasted and finely chopped
1/4 cup thinly sliced scallions and/or cilantro

Lightly coat a large heavy skillet with vegetable oil and heat over medium-high. Add the pork, season with salt and pepper, and cook, breaking the meat up into small pieces, for about 2 minutes. Add the onion, ginger, garlic and sriracha and continue cooking until the pork is cooked through, about 5 minutes more.

Add the tahini, vinegar, soy sauce, fish sauce and sugar and stir to combine. Stir in the chicken stock, bring to a simmer, reduce the heat and simmer until the sauce thickens, 5-10 minutes.

While the pork simmers, cook the noodles according to package directions and drain well.

Transfer the noodles to a large platter or individual bowls. Stir the sesame oil to the pork. Top the noodles with pork, sprinkle with sesame seeds, scallions and/or cilantro and serve immediately.

Print-friendly version of this post

One Year Ago – Sweet Potato & Red Lentil Soup
Two Years Ago – Tomato Soup
Three Years Ago – Savory Galette with Spinach, Mushrooms & Manchego
Four Years Ago – Mac & Cheese with Roasted Broccoli & Sun-dried Tomatoes
Five Years Ago – Red Bean Chili with Pork & Butternut Squash
Six Years Ago – Piri Piri Prawns
Seven Years Ago – French Lentil Soup
Eight Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Nine Years Ago – My Favorite Chili

Or Click Here! for a complete list of and links to all the recipes on this blog!

How are you coping with the cold, rain, ice and snow? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Advertisements

Dress like an Onion & Roasted Shrimp & Andouille Sausage

It’s hard to be glamorous when you live in a cold climate. If you’ve ever doubted this undeniable truth, just spend ten minutes watching the Golden Globes or Oscars. Heck, you don’t have to stay up for the awards, just watch the preshow parade on the red carpet.

There’s you, wrapped in a blanket, wearing a double layer of leggings, a turtleneck and a ratty old fleece. Out in Los Angeles, Saoirse, Emma, Meryl and Michelle saunter down the red carpet. They are sleek and beautiful in perfectly fitted gowns. Their hair, long and loose or wound into a fabulous twist, is impeccably coiffed. Back on the sofa in New Hampshire, if you’re not wearing a wool cap, your hair is pulled back in an ancient scrunchie.

Now, it’s all well and good to look like a ragtag bundle of fleece and wool in the privacy of your own home. However, whether you like it or not, you’ll eventually need to go out – if for no other reason than to stock up on milk and cocoa. Plus it’s a good bet that, in spite of the cold, you’re still expected to show up for work.

As if life wasn’t busy enough, we now have to worry about getting to work on time in spite of the deep freeze. Hopefully, your boss understands that everything takes longer in the winter in New Hampshire.

Somewhere in my travels, I was given the excellent advice to dress like an onion. I think it might have been in Italy … as in vestiti come’ una cipolla. Whoever offered this sage advice neglected to add that all those layers take time. Not just putting them on but scrounging around to find them.

Take for instance; the long johns I bought the year I returned to New Hampshire. I rarely wear them but when I need them, I really need them. Then, since nothing seems to fit over those heavy long johns, I need to figure out where I stashed the too baggy pants. The ones I bought by mistake. Let’s hope I didn’t finally toss them in the donate pile. Thankfully, the top layers are easier. First, I pull on one of my many turtlenecks, then add a pullover and finally top everything with big, heavy sweater and scarf.

Of course, those are just my inside clothes. Next comes the adorable hat my niece knitted for me, jacket and gloves. Shoes go into the bottomless bag I call a purse and warm boots go on my feet. In my wishful thoughts, my layering has made me look like a well put together Milanese. In reality, I look like the female version on the Michelin man.

Next, it’s time to get the car started and warmed up. If you are one of those crazy people who parks your car outside in spite of the cold, you need to brush the snow off first. By the way, sorry to call you crazy but, I confess, I don’t get it. You have a garage; why don’t you use it? What on earth is so important that it’s inside while your car faces the elements?

For anyone with the misfortune to live in the northeast without a garage, you have my unbounded sympathies. I’ve been there and it’s not fun. A garage is a relatively recent thing for me but I could never go back. The worst was when I lived on the top of a very cold and windy hill in Vermont. Luckily, I could walk to work. More January days than not, the engine refused to turn over and my car stayed put, admiring the frosty view. Is it possible a car needs to dress like an onion too?

Stay warm and bon appétit!

Roasted Shrimp & Andouille Sausage
Unlike a lot of winter comfort food, this cozy dish doesn’t need to bubble in the oven for hours. It comes together in about 30 minutes and pairs beautifully Sweet Potato Polenta. Enjoy!
Serves 8

1 pound cherry tomatoes
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
3 cloves garlic, minced
1 teaspoon or to taste ancho chili powder
1 teaspoon dried Italian herbs
1 teaspoon cumin
Sea salt and freshly ground pepper to taste
Olive oil
1 pound smoked andouille sausage, quartered lengthwise and roughly chopped
Juice of 1/2 lemon
1/2 cup dry white wine
2-2 1/2 pounds extra jumbo (16-20 per pound) shrimp, peeled and deveined

Put the racks in the upper and lower thirds of the oven and preheat to 375 degrees.

Put the tomatoes, onion and bell peppers in a bowl, sprinkle with 2 cloves minced garlic, the cumin and half of the chili powder and herbs, season with salt and pepper and toss to combine. Drizzle with enough olive oil to lightly coat and toss again.

Add the sausage to the vegetables and toss to combine. Divide the sausage and vegetables and spread evenly onto two baking sheets. Roast at 375 degrees for 10 minutes, turn the pans and switch oven positions and roast 10 minutes more.

While the sausage and vegetables roast, prepare the shrimp. Put the remaining garlic, chili powder, herbs and the cumin in a bowl, add 1/4 cup olive oil, lemon juice and white wine and whisk to combine. Add the shrimp, season with salt and pepper and toss again. Tossing a few times, marinate for 15 minutes.

Add the shrimp to the sausage and vegetables, drizzle with the marinade and spread everything in a single layer. Return to the oven and roast until the shrimp are pink and cooked through, about 5 minutes. Do not overcook.

Transfer to a platter or individual plates and serve immediately. The shrimp are a delicious with Sweet Potato Polenta.

Print-friendly version of this post.

One Year Ago – Tortellini en Brodo con Spinaci
Two Years Ago – Spanish Stuffed Mushrooms
Three Years Ago – White Bean Soup with Sweet Potato and Wilted Greens
Four Years Ago – Chipotle Sweet Potato Soup
Five Years Ago – Mixed Greens Salad with Gorgonzola & Walnuts
Six Years Ago – Spanakopita Triangles
Seven Years Ago – Braised Red Cabbage
Eight Years Ago – Apple Bread Pudding
Nine Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

How are you dealing with the miserable cold? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Lights Out & Warm Brie with Cranberry Chutney

It was a dark and stormy night. The rain was coming down in buckets. The wind was blowing a gale. And the trees, they were toppling like Legos struck down by a petulant four year old. Suddenly, I was wide awake. I seem to have this uncanny knack to wake up just as the lights go out. Maybe it’s the sound of wind in the trees. Then again, maybe it’s some sixth sense.

Perhaps, it’s not the noise that awakens me but a premonition of doom. Anyway that feeling of doom yanked me out of bed. After a bit of fumbling, I found the electric company’s telephone number and I stumbled downstairs to call them. I then spent most of the rest of the night tossing and turning.

Finally, it was morning. Never wanting to miss my daily walk around Pleasant Lake, I set off. I figured I would check out the reason for the power failure and get some exercise. The sun was doing its best to break through the murky fog but failing miserably. It didn’t take long to find an answer to the power outage. Less than a mile down the road, I found the culprit. An enormous hemlock had tipped over and rolled itself up in the electrical wires.

Careful to stay clear of any downed wires, I skirted the tree and continued. Not more than a quarter mile later, another massive tree had flung itself across the road, downing still more wires. Further on, more curious then damaging, a large branch was nonchalantly hanging from a wire in the center of the road. Next, not another tree but a jumble of wires lay on the road surrounded by a few downed branches.

I kept moving and found an even more exciting trouble spot. This time the wires were actually on fire. Scrambling through the woods, I managed to avoid electrocution. Was that it? No, certainly not. Just at the corner, not a stone’s throw from my house was the last of the fallen hemlocks. Caught in the wires and suspended over the road, it looked like an accident ready to happen.

How disappointing is that? Not only was the power out but seeing that tree made me realize something. I probably don’t have a sixth sense after all. That tree must have made a hell of a racket when it crashed. It was a conifer and not some mystical psychic power that woke me in the night.

Anyway, let this outage be a reminder. If you are like me, you went to bed on Sunday night completely unprepared for two days without power. In my case, I had a large stash of triple-A but no flashlight batteries. Then again, the flashlight I faithfully keep in my bedside table had been moved. Yes of course, by me. Who else? And yes, I know better.

Furthermore, to answer the next question, no, I had not filled my five-gallon lobster pot and a dozen jugs with water. In fact, I threw out a bunch of old gallon jugs when I stripped the kitchen for the remodel. The lobster pot is somewhere in the garage.

I did manage a bit of luck though. Although I forgot to charge my cell phone before going to bed, it wasn’t dead. At twenty-six percent, it had more than enough power for me to call the power company, be cut off, call back and be put on hold, cut off again and, finally, get through and register my outrage … oops … I mean outage.

Stay safe and dry. Bon appétit!

Warm Brie with Cranberry Chutney
Although it is still early, I’m already thinking ahead to Thanksgiving. May I suggest that you start the festivities with a bit of warm brie topped with a dollop of sweet and spicy chutney? Enjoy!
Makes about 30 pieces

Cranberry Chutney (recipe follows)
1 (16 ounce) wheel Brie cheese
Your favorite artisanal crackers

Make the Cranberry Chutney (recipe follows).

Preheat the oven to 350 degrees.

Place the brie wheel on a parchment lined baking sheet. Bake at 350 degrees until soft and starting to ooze, about 10 minutes.

Transfer the brie to a cheese board, add a bowl of Cranberry Chutney and a basket of your favorite artisanal crackers. Invite your guests to help themselves.

Cranberry Chutney
Makes about 2 cups

2 tablespoons butter
1/2 onion, finely chopped
1 small carrot, finely chopped
1 tablespoon minced ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon or to taste cayenne pepper
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
8 ounces (2 cups) whole cranberries
1 small apple, peeled, cored and chopped
1/2 cup golden raisins
1/4 cup or to taste light brown sugar
1/2 cup apple cider or water
3-4 tablespoons apple cider vinegar

Melt the butter in a saucepan over medium heat, add the onion, carrot, ginger and spices, season with salt and pepper and cook until the onion is translucent, about 10 minutes. Add the garlic and cook 2 minutes more.

Stir in the cranberries, apple, raisins, brown sugar and cider and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the chutney reaches a jam consistency, about 15 minutes. Remove from the heat, cool to room temperature and stir in the vinegar.

Best if made ahead, covered and refrigerated until ready to use. Bring to room temperature before serving.

Print-friendly version of this post.

One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Halloween on Pleasant Lake & Apple Oatmeal Cookies

What’s Halloween like in rural New Hampshire? Well except for the coyotes, pretty quiet. Yes, I know. There’s plenty going on up on Main Street. But nothing, zip, nada in my neighborhood. Down by Pleasant Lake, we’re a mix of year-round and summer people. By mid-October, most of the leaves have faded, it’s dark before six and more than half of houses are empty. We are not a hub of Halloween festivities, far from it.

It was summer and the neighborhood very busy when I moved into my house several years ago. Up until the Columbus Day, there was still a fair amount of weekend activity. That’s when the summer people closed up their cottages. About the same time, the snowbirds disappeared. That said, down at my end of the road, there were a few kids. Not many mind you but enough to know they were there. From time to time, I’d see them with their heavy backpacks on their way to or from the bus.

Knowing there were kids in the neighborhood, I dutifully bought a bag of fun-sized Milky Way®. About that name, what’s up with that? No not Milky Way, I get that. The candy bar was named after a milkshake. The milkshake was named after the galaxy. Why? Well, the story starts to get murky so that’s about all I can tell you.

No, the part I don’t get is why the teeny tiniest candy bars are called fun size. Where’s the fun in these one-bite wonders? Moreover, and please correct me if I’m wrong, those fun size bars seem to be shrinking every year. Who are the candy manufacturers trying to kid?

The fun moniker would be more appropriate for one of those supersized bars. I ask you, what’s more fun – a teeny tiny drop of chocolate or a big honkin’ bar? Come to think of it, a more fitting label might be fun-while-it-lasted. Eating one of those giant candies in one sitting is an invitation to a tummy-ache. But hey, you’re only a kid once.

All right, enough digressing, let’s get back to my Halloween preparations. Although I dutifully stocked up on miniature Milky Way® bars, I forgot to stop at the bank. So I went through every pocket and purse for loose change for Unicef. I put on my orange t-shirt, the one with the jack-o-lantern. I tasted a couple of the mini-chocolates. (Only a few, I needed to make sure they were safe for the children.) And I waited. Then, I waited some more. And some more. When it started raining, I figured that was that.

About eight-thirty, maybe nine o’clock, I was ready to turn off the outside lights and change out of my silly t-shirt. That’s when a car drove in the driveway. What’s with that, I thought. The parents on Jackson Road never chauffeured their kids around on Halloween. Rain, sleet or snow, we walked from house to house. However, I didn’t judge. Instead, I picked up my bowls of candy and coins and headed to the door.

Hands in his pockets, a hunched over middle schooler shuffled through the rain. He didn’t shout trick or treat and I was none too sure of his costume. However, I gave him the benefit of the doubt. Perhaps he was going for subtlety – Clark Kent on casual Friday. Beyond the headlights, I could see the driver’s silhouette and maybe another person. On second thought, maybe it was a simple ploy by his nitwit older brothers to collect candy. You know – send in the kid. After helping himself to a handful of fun, the boy shuffled back to the car. He was my first, last and only trick or treater.

Hey, wait a minute. Maybe they were lost or Russian spies trying to figure out this bizarre American custom. I’ll never know. Bon appétit!

Apple Cookies
Loaded with fruit, nuts and oatmeal, if you like you can pretend these cookies are good for you. Enjoy!
Makes about 5 dozen cookies

2 1/4 cups all-purpose flour
1 cup instant oatmeal
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon each ground cinnamon and ginger
1/4 teaspoon each ground nutmeg and allspice
1 1/2 sticks butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup sour cream
2 teaspoons pure vanilla extract
1-2 apples, about 1 cup finely chopped or coarsely grated
1 cup raisins
1 cup chopped walnuts
1 cup chocolate chips

Set 2 racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with silicon liners or parchment paper.

Put the flour, oatmeal, salt, baking powder and soda and spices in a bowl and whisk to combine.

In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs, sour cream and vanilla and beat until smooth. Turn the mixer down to low, gradually add the dry ingredients and beat until just combined. Fold in the apple, raisins, nuts and chocolate chips

Drop tablespoons of dough about 3 inches apart (a mini ice-cream scoop works great) onto the prepared baking sheets. If you like, you can flatten the cookies slightly with moistened fingers. Switching racks and turning the pans midway through baking, bake the cookies until they are lightly browned, about 10 minutes. Let the cookies set for a minute and then transfer to a rack to cool.

Print-friendly version of this post.

One Year Ago – Chipotle Sweet Potato & White Bean Hummus
Two Years Ago – Pumpkin Chocolate Chip Squares
Three Years Ago – Mini Pumpkin Whoopie Pies
Four Years Ago Ago – Pumpkin Spice Cookies
Five Years Ago – Chicken in Every Pot
Six Years Ago – Roasted Carrots & Pearl Onions
Seven Years Ago – Roasted Butternut Squash Risotto
Eight Years Ago – Roasted Brussels Sprouts with Pearl Onions
Nine Years Ago – Mexican Chicken Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

How many trick or treaters will be at your house on Halloween? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

How to Spend Memorial Day Weekend & Lemony Green Rice

It started as a day to honor Civil War soldiers. Memorial Day is now a day of remembrance for all of the men and women who have died while serving in our country’s armed forces. There will be parades and memorial services throughout the state. Bearing flowers and flags, many will visit and spruce up the graves of loved ones.

Memorial Day Weekend is also the unofficial start of summer in places warmer than New Hampshire. After a few notable fits and starts, our summer generally waits until Flag Day or the Fourth of July to get going. However, that doesn’t keep the hordes of summer people from coming north for the weekend. They’ll battle the black flies, create long lines at the supermarket and sweep out their cottages. I know because for many years I was one of those flatlanders.

Local or seasonal, not everyone has an enthusiasm for sweeping so here are a few alternatives for the weekend:

Run a race. You can find road races and trail runs throughout the weekend. The 5K over in Wilmot is named for our least favorite spring visitors, the notoriously despicable black flies. If running is too much for your knees, don’t worry, most fun runs welcome walkers.

Climb a mountain. If you’d rather climb a mountain than run up a hill, New Hampshire is full of choices. Stay close to home and enjoy the view of Pleasant Lake from atop Mount Kearsarge or take on the challenge of any one of New Hampshire’s 4,000-footers.

Go on an adventure. Explore something, anything, as long as it is a bit wild, weird or wacky. If you’ve never tried white water rafting – now is a good time to fix that. Then again, you might be thinking of a road trip. I suggest a pilgrimage to the world’s largest ball of twine or pistachio. Rafting is close at hand but you will have plan ahead for a big adventure. Four different twine balls claim to be the largest and they are in Minnesota, Wisconsin, Kansas and Missouri. Perhaps you’d like to see all four. The giant pistachio has no rivals and is in New Mexico. However, correct me if I’m wrong but New Mexico sounds like a perfect winter road trip!

Visit a museum. Keeping with the theme of wild, weird or wacky, I might suggest the International Cryptozoology Museum in Portland, Maine. Cryptozoology is the study of hidden animals like Big Foot and mermaids. Once you see the Yeti hair samples and a replica of P.T. Barnum‘s FeeJee Mermaid, you can go get a lobster or head over to L.L. Beans. Alternatively, you might want to skip Maine and head to Massachusetts for the Museum of Bad Art. There are three locations to choose from and each fills its walls with “Art too bad to be ignored.”

Shop ‘til you drop at a sidewalk sale. Like most long weekends, there will be a ton of sales out there. In addition, New Hampshire has more than its fair share of outlet malls making it a shopping paradise. The what-to-buy-when experts are recommending mattresses, refrigerators and kayaks for the Memorial Day Weekend. Since I am in the market for a new refrigerator, I might have to succumb.

Decisions, decisions, decisions – drive thousands of miles to see a giant ball of twine, spend a day looking at refrigerators or …

Have a wonderful weekend and bon appétit!

Lemony Green Rice
Warm or at room temperature, a great side dish for a summery potluck – Lemony Green Rice goes well with grilled chicken, seafood and veggies. Enjoy!
Serves 6-8

1 1/2 cups rice, preferably basmati
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1-2 tablespoons butter
1-2 bunch scallions, thinly sliced, white and green parts separated (1/2-3/4 cup each)
2 cloves garlic, minced
Zest and juice of 1 lemon
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint

Put 5-6 cups of salted water in a large pot and bring to boil. Stir in the rice, cover, reduce the heat and let the rice cook at a low boil until just tender, about 15 minutes.

While the rice bubbles, lightly coat a skillet with olive oil, add 1 tablespoon butter and heat on medium. Add the white parts of the scallions, season with salt and pepper and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic and continue cooking until the garlic is fragrant, about 2 minutes more. Remove from the heat and reserve.

Drain the rice, return it to the pot, add the scallions and garlic, lemon zest and juice and a little more butter if you like, stir to combine and cover. Let the rice sit off the heat for about 10 minutes.

Add the herbs and scallion greens and toss to combine. Serve warm or at room temperature.

Print-friendly version of this post.

One Year Ago – Crostini with Red Pepper Tzatziki & Greek Salad
Two Years Ago – Ginger Shortcakes with Rhubarb Compote
Three Years Ago – Rhubarb Upside Down Cake
Four Years Ago – New Potato Salad Dijon
Five Years Ago – Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese
Six Years Ago – Wheat Berry Salad
Seven Years Ago – Not Your Ordinary Burger
Eight Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you spend the long holiday weekend? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

More Winter Weekend Special

Sun on Tuesday, raining on Wednesday, blustery winds on Thursday and polar express weekend – it’s a typical almost spring week in New Hampshire. It seems that every time I get a free morning to ski – either it’s blistering cold or the wind is blowing an arctic gale. It’s making me cranky!

What to do? Last weekend I spent some time in the kitchen experimenting with shrimp curry and making black bean soup.

With frostbiting temperature, I guess I’ll be back in the kitchen this weekend. What about you? Would you like to come over for a kitchen party? No one ever accused my kitchen of being spacious so maybe a potluck is a better idea? Maybe you’ll host your own. Host or guest, here are a few suggestions:

Appetizers to bring along or make together! Dip into some Roasted Beet & White Bean Hummus while you flip Savory Blinis and then top with smoked salmon and caviar or whip up some Homemade Bratwurst Bites with Horseradish Mustard.

Salads to toss! Roasted veggies are a great addition to winter salads. Roast the vegetables and make the vinaigrette in advance. A helpful friend is sure to step forward to put it all together. Choose from my Roasted Cauliflower, Radicchio & Arugula Salad, Roasted Beets with Goat Cheese Salad or Mixed Greens with Roasted Mushrooms.

Bring on the casseroles! Definitely make ahead, a casserole bubbling in the oven will cut down on the kitchen chaos. My Poverty Casserole gets high marks from hungry skiers. Maybe you’ll go with a classic like Decadent Mac & Cheese or Four Cheese Lasagna Bolognese with Spinach (or maybe … Roasted Butternut Squash Lasagna).

When in doubt, ask your favorite baker to bring dessert. You might suggest a simply delicious Carrot Cake, an over the top Chocolate-Espresso Cheesecake or a fabulous Chocolate-Peanut Butter Tart.

Have a great weekend! Bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

A Magical Turn on the Ice & Tortellini en Brodo con Spinaci

pl_ice_17Looking back, we can all recall magical times. It could have been a day or a year when by some fantastic good fortune, everything came together. It could be as fleeting as a happy night on the beach, drinking beer with friends while the northern lights danced above. Perhaps a year in Spain or Montana still makes you smile. Maybe it was one unforgettable winter when your love life, job, haircut and the ski conditions were all spectacular.

About this time every year, I remember a few magical weeks on Pleasant Lake. It all started to come together in December. I was a senior in college. After taking my last final, I headed home to our little brown house in the woods near Pleasant Lake. Unlike past Christmas vacations, the week was not filled with glorious snow and fun on the ski slope. Snowmaking was still on the wish list at King Ridge and December reigned cold, calm and dry.

Like many schools, mine had what was called the January Plan. For about three weeks, at school or away, students worked on a special project. Some stayed on campus and watched movies; others went to Florida to count alligators or studied flora and fauna from a chairlift in France. Students loved it; their parents not so much. Dad still rants about the waste of time and money.

Anyway, it took three projects to graduate. Having done my three, I had a few extra weeks of vacation. I picked up a few bucks working the holiday rush and after-Christmas sale at a local clothing store. I slept late. Mom and I took a quick trip to Florida to check on my grandparents. All in all, it should have added up to a rather boring month.

Would have; except for the lake. While the snow drought put the kibosh on skiing, that combination of cold, calm and dry created something wonderful on Pleasant Lake. It was so cold that the lake quickly developed a thick layer of ice. It was so calm that the ice was as shiny and smooth as glass. It was so dry that there wasn’t a flake of snow or drop of rain to mottle the smooth surface. It was perfect.

A day or two after New Year’s, I found my skates and headed down to the beach. Mount Kearsarge loomed majestically over a massive expanse of ice. Almost two miles long and close to a mile wide, it was bigger than any rink and I had it all to myself.

Although cold, the sun was shining when I stepped onto the ice. After a few tentative glides, I found my skating legs and took off. It was exhilarating. Taking a turn around Blueberry Island, I skated from one end of the lake to the other. I explored nooks and crannies along the shore. The ice was so clear, I could almost see, or at least imagined I could see, trout swimming under my feet.

As beautiful as it was, the huge expanse of ice was also a bit terrifying. The ice warbled, creaked and groaned. Was something happening? Something I should know about? As I made my way down the lake, I came across long cracks in the ice. An art major, I knew nothing of the shifts that ice makes with changing temperatures. My active imagination wondered if one of those cracks might expand and swallow me. Active imagination or not, it was too glorious to stop so I continued skating.

The start of the new semester and the inevitable January thaw came much too soon. I headed back to school on a foggy, gray day. But somewhere packed among the clean clothes, Bean boots and ice skates, I brought along the lasting awe and wonder of a few magical weeks on the ice on Pleasant Lake.

Here’s to a magical New Year. Bon appétit!

Tortellini en Brodo con Spinaci
Pasta in a hearty broth is the perfect supper after a day on the ice. Enjoy!
Serves 8

Olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
1-2 carrots, finely chopped
3-4 garlic cloves, minced
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne
Sea salt and freshly ground pepper
1 cup dry white wine
2-3 sprigs fresh thyme
1 bay leaf
1/2 teaspoon finely chopped rosemary
About 12 cups chicken stock
1 rind from a piece of Parmigiano-Reggiano* (optional)
2 pounds tortellini
12-16 ounces baby spinach
Garnish: grated Parmigiano-Reggiano

Heat a little olive oil in a soup kettle over medium heat. Add the onion, celery and carrot and sauté until the onion starts to become translucent, about 5 minutes. Add the garlic, season with paprika, cayenne, salt and pepper and sauté for 2-3 minutes more.

Raise the heat to medium-high, stir in the wine and cook, stirring frequently until the wine has reduced by about half. Stir in the stock, add the herbs and bring to a simmer. Reduce the heat to low and simmer for 20 minutes or longer.

Can be made ahead to this point, cooled to room temperature, covered and refrigerated.

Bring the broth to a rapid boil, add the tortellini and cook according to package directions.

Carefully transfer the tortellini to shallow bowls. Stir the spinach into the broth and cook until it wilts, 1-2 minutes. Ladle the broth and spinach over the tortellini and top with grated Parmigiano-Reggiano.

* While the Parmigiano-Reggiano rind is optional, it makes a world of difference!

Print-friendly version of this post.

One Year Ago – Spanish Stuffed Mushrooms
Two Years Ago – White Bean Soup with Sweet Potato and Wilted Greens
Three Years Ago – Chipotle Sweet Potato Soup
Four Years Ago – Mixed Greens Salad with Gorgonzola & Walnuts
Five Years Ago – Spanakopita Triangles
Six Years Ago – Braised Red Cabbage
Seven Years Ago – Apple Bread Pudding
Eight Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What are your New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017