All content copyright Katrina Hall 2008 through 2025
As I was scrubbing the garden dirt off the radishes this morning, I suddenly remembered a soup in one of Lee Bailey's cookbooks (which did not move to Minnesota with me) - a light lunch or supper soup. I made it once years ago, but thought it was very bland, I think in part because you simmered the fresh radishes until soft, along with potatoes. This morning I thought, why not skip the cooking? Perfect! The peppery zing of the radishes was intact so this recipe will be a keeper during fresh radish season - and such a pretty pink!
Fresh Radish Soup
1 tablespoon unsalted butter
2 tablespoons chopped white onions
3/4 cup sliced white potatoes
water to just cover the potatoes for boiling
1 cup hot chicken stock
1 1/2 cups washed and sliced radishes
kosher salt to taste
Cook the onions until soft in the butter and set aside.
Simmer the potatoes until soft and drain.
Place the hot bouillon in a blender, add the potatoes and onions and blend until
smooth, then add the radishes and blend again. It will be a very pretty pink. Taste and add a little kosher salt if you think it needs it.
Serve room temperature or chilled a bit, with some bread and butter sandwiches.
Delicious!
Sunday we went to a wonderful open house at the Holz Farm - a farm that was worked from the 1860's until 1993 - it is now protected in a sea of houses and condominiums nearby, and open to the public for special events - this was one of them. Geared to children, there were farm animals to pet, ponies to ride. A virtual cow (really!) to teach the kids how to milk a cow. A country band, and an accordion group kept the children whirling and hopping. In the kitchen they were making butter in a jar, and the old farm trucks and shucking machines were proudly displayed in a field, along with pumpkins and corn shucks. They even had an old washboard and tub for the kids to try out, doing laundry. I wandered around, falling in love with the old truck and the charming milk house next to the barn - and grateful that this wonderful old farm has been saved.
My wits have not quite settled down living in this new city, so coming up with a new recipe post has been evading me lately. Today I fell instantly in love with a photograph from My Blue and White Kitchen, walked to the store for peaches and nectarines (I still am holding tightly onto peach season) and had a very happy few hours mixing and baking - and enjoying the fruits of my labor.
As I do with any new recipe, I followed her recipe exactly, except for a tablespoon or so of stripped fresh thyme leaves and a pinch of nutmeg in the dough. Why? Because thyme is my favorite herb ever, and I had a glass of sprigs beside the flour tin; and nutmeg is almost always in my desserts, again, because I love it.
I still think I didn't roll the dough thin enough, but my taste-tester disagreed with me - she and her husband loved the fat, amazingly flaky dough, and the cooked fruits, so there you are - I leave it up to you.
You can find the recipe here - and I'm sure you'll love it as much as I did - it's a keeper!
We had several very warm days last week, not as humid as New England, but muggy enough to curl up with a book in air conditioned splendor inside. That kind of weather keeps me far away from the oven, even with air conditioning - all I can think about are fresh fruits and salads. So when the memory of my Veggie Salad popped up in my thoughts, I sliced, diced, and chopped willingly , ending up with a very large bowl to tuck in the fridge.
You can use up all those summer vegetables that are so fresh right now: green cabbage, spinach, scallions, parsley, and juicy tomatoes, which is definitely a bonus. Fill a bowl and it's lunch. Add a heaping tablespoon to your hamburger bun and top with a hot grilled burger. Layer over a smoked turkey sandwich, or serve as a side to fresh fish or lobster. I love the versatility of this salad for just about any meal - even breakfast. I often add cottage cheese to the vegetable mixture, which adds a little more heft to the salad, especially if that's all you're having.
In the past, I've used the shredding cone for my KitchenAid mixer, but a part has gone missing, so I sliced everything by hand. I wasn't able to slice it as thinly as I prefer, but it was delicious as always - I love the oregano dressing, so I made twice as much.
Veggie Salad
2 cups shredded or thinly sliced fresh green cabbage
2 cups de-stemmed thinly sliced large-leaf spinach
1-2 cups chopped tomatoes or halved cherry tomatoes
6 scallions, sliced (both tops and bottoms)
4 tablespoons minced Italian parsley
1 cup cottage cheese (optional)
Place in a large bowl.
The dressing:
(you can easily double this if you like a lot of dressing)
3 tablespoons red wine vinegar
3 tablespoons good olive oil
1-2 teaspoons dried oregano
kosher salt to taste
freshly ground pepper to taste
Toss the salad well before serving. This keeps well in the fridge in a covered container.
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One of my neighbors offered me some somewhat wild pears from a tree she has tucked in the corner of her yard - so many pears some of the branches have broken. Not a clue what to make when they're ripe - right now they are very hard. Ideas?
Happy After-Labor-Day!
I do love this season of ripe tomatoes of every color and shape, but realize I prefer them as accents, rather than a thick tomato-y sauce. A few thick pieces of perfect tomatoes on bread with Hellmann's mayonnaise and fresh pepper sums up summer to me.
Looking at the bounty on the kitchen counter and wondering what to make for dinner, I suddenly remembered that kale salad I made a while ago, especially those crunchy breadcrumbs tossed with garlic and kale. I ate quite a few spoonfuls of those breadcrumbs each time I made the salad. So why not go whole hog?
I increased the recipe for breadcrumbs, tossed in more garlic, and sauteed until they were dark golden brown, then layered them with rigatoni and blistered cherry tomatoes, cooked until they were just bursting, then topped with more crunchy crumbs and a shower of dried basil, simply because it's more assertive and I was out of homemade pesto. A quick squeeze of lemon juice and it was perfect. I did experiment with a few slivers of parmesan, but it didn't seem to belong in this dish, perhaps because of the breadcrumbs?
Rigatoni with crunchy breadcrumbs, garlic, and cherry tomatoes
Serves two
For the crumbs:
3 slices whole grain bread, toasted, cooled, and crumbed in a food processor
2 garlic cloves, pressed or minced
1/3 cup olive oil (I use California)
1 pinch kosher salt
Heat the oil and garlic cloves in a skillet, then add the breadcrumbs. Stir constantly with a spoon until the crumbs are golden brown. Sprinkle with salt, then scrape into a bowl to cool.
For the tomatoes:
1 pint cherry tomatoes (about 2 cups)
1 tablespoon unsalted butter
Melt butter in skillet, then add the tomatoes and cook on medium heat until very soft. Set aside to cool.
For the pasta:
1/2 box good rigatoni pasta (8 ounces), cooked in salted water
Optional: 1 or 2 tablespoons pesto (for the bottom of the bowls)
2 tablespoons sliced scallions (for garnish)
2 wedges fresh lemon
Assemble:
Set out two or medium pasta bowls.
Drizzle bottoms of bowls with a little pesto or basil oil (optional) .
Place half the pasta in the two bowls, and sprinkle with half the breadcrumbs.
Divide the tomatoes between the bowls and add the scallions.
Top with the rest of the breadcrumbs.
Sprinkle with dried basil and freshly cracked pepper and a squeeze of lemon juice and serve at room temperature. Fabulous!
I walk by my neighbor's house at the end of the lane, inspecting the tiny pears and rosy crabapples, every morning , and admiring the huge showy flowers, white, and bright pink , next to the sidewalk. Do you know what they are? I keep forgetting to ask her.
Happy beautiful September!
You would think by now I would be settling in here after two months, but my head stubbornly refuses to re-set my compass : I wake up not quite sure where I am in my long life of places: for a few seconds I am 10, sharing a bedroom with my little sister in Pascagoula, Mississippi - and next I'm looking down at one of my babies, who are now parents themselves. I hear my father's voice halloooing as he meets my car on the island: this morning I heard a ship's bell clanging in the fog on a tiny harbor in Maine we stayed at for a few days long ago - it was the light rail just outside my window, here in Minnesota. I know where I am physically, but the years and places tumble gently in my waking up bubble. I think to pick some mint and thyme from the herb border beside the front door, then remember I'm on the fifth floor in a midwestern city, with no garden (yet), with a houseful of family.
For someone who's been solitary for a long, long time, it's a transition that is taking a little too long for my patience. But yesterday, I finally made the famous roasted -chicken- with- rosemary and thyme with 9 year old Izzie by my side, watching - and tomorrow, a birthday cake for my dearest firstborn - and let's hope it kickstarts the creative (and culinary) juices flowing. And guess what I found just down the street yesterday morning? A little garden center crowded with plants and herbs: a two foot rosemary plant that now sits on the window sill, minus a few branches for this chicken.
Roasted Chicken with rosemary and thyme
Preheat oven to 350F.
1 good sized chicken to serve 6 people
2 tablespoons unsalted butter, divided into 2 portions
2 teaspoons kosher salt
1/2 of a lemon
1 teaspoon whole thyme leaves
several springs of fresh rosemary
freshly cracked pepper
Wipe out the inside of the chicken with a paper towel. Squeeze the lemon over the outside of the chicken, then place the lemon inside the cavity of the chicken. Add 1 tablespoon of the butter inside the cavity as well. Add several sprigs of rosemary inside the chicken, then rub the outside of the chicken with the remaining butter. Sprinkle the chicken with the thyme and kosher salt and fresh pepper.
Place chicken in preheated oven and roast for 1 and a half hours, or until chicken is golden and the chicken legs move easily when wiggled. Remove the chicken to cool for 15 minutes, then tip the chicken and collect some of those wonderful juices to drizzle over the chicken before slicing.( P.S.: Save the bones and trimmings and juices for an over-the-moon roasted chicken stock!)
I served this with wilted spinach and kale, and boiled quartered new potatoes with lots of butter and pepper - what a wonderful supper! And dessert was those wonderful tiny clementines found at Trader Joe's (from Chile) - juicy, easy to peel, and the perfect size for 2 year old Noah, though I go through three at a sitting, they are so good!
Happy almost September!
Where has the summer gone? I'm sure that's being echoed by every parent and grandparent at this moment, as they realize school starts next week. I am still deep in boxes, rummaging through eight boxes to find one small ice cream scoop (never found) or the portrait of my Grandmother Helen (still not found), or my mandoline (found half of it), my tray of silver knives, forks, and spoons are found, at last, though!
So, that has been my summer: packing, unpacking, playing with the children, walks, swims, museum going, and a fine visit to the Irish Fair here, mainly so Izzie could finally see the young step dancers performing - which she loved!
Too busy and hectic to bake much, though I did finish this focaccia my daughter started. She made the dough the night before, and I finished it the next afternoon. She found it on Bon Appetit, and I must say it was delicious. The dough is rolled very, very, thin, proofed, assembled, and baked. It comes out crunchy and toasty and was a hit with all three children - and me. I was very sad to see the platter empty, but will make again: the CSA share box always has fresh red onions to remind me.
rosemary and red onion focaccia
4 tablespoons olive oil, divided , plus more
1 3/4ths cups King Arthur all purpose flour
1 1/2 teaspoons kosher salt plus more
1 teaspoon sugar
1/2 teaspoon active dry yeast
3/4 cup water plus more if needed
1/2-3/4ths cup very thinly sliced red onion
2 tablespoons finely chopped rosemary leaves
2-3 tablespoons chopped oregano and basil leaves
fresh pepper
Lightly oil a bowl, set aside. Combine the flour, salt, sugar, yeast, and 3/4th a cup of water in mixer bowl fitted with a dough hook. Mix on low for 5 minutes. Scrape down sides and bottom of bowl, increase speed to medium and mix for 6 minutes. Form dough into a ball and transfer to a lightly floured work surface. Knead by hand, adding a tablespoon of flour at a time as necessary to prevent sticking. Place in bowl, let stand for an hour at room temperature, then place dough in plastic bag and chill in the fridge overnight.
The next day, oil a large rimmed baking sheet with oil. Stretch and pull dough on sheet into a rectangle slightly smaller than the sheet. Brush or drizzle 2 tablespoons oil on dough.
Cover with plastic wrap loosely and let rest for an hour at room temperature.
Preheat oven to 500F.
Remove plastic wrap and dimple dough with fingertips.
Scatter the onions and herbs evenly over the dough, then sprinkle on salt and freshly cracked pepper.
Bake until golden - about 20 minutes in my oven. Let cool before slicing and serving.
Recipe slightly modified from the original Bon Appetit recipe.
Let me know if you come up with some other toppings - I would love to know ! Thinking artichokes, sardines, feta, tomatoes - oh, the possibilities!
The wonderful David Leibovitz visited my hometown on Cape Cod, in Massachusetts - you can see it here. It is beautiful!
Have a wonderful week, dear friends.
Oh, those green beans! Every Thursday, the CSA box arrives loaded with them . The first time we found them, we were thrilled, and my daughter made this delicious supper, remembering the scents and tastes of her visit to India and Nepal. The second time, not as much enthusiasm, and the third found me trimming the beans and parboiling them to freeze for the winter. I do wish I liked green beans a little more, but for me, a little goes a long way. I'd much rather have a rainbow of tomatoes - but this recipe won me over.
Here, the beans are shredded in a Cuisinart using one of the slicing discs, or you can slice by hand, which is tedious, but pleasing in a way. Two pounds of green beans were dispatched in a matter of minutes, for which we were grateful - that spicy aroma of curry was making us HUNGRY.
First, make a batch of jasmine-basmati rice (with a little chicken stock added to the water), enough to feed your friends/family - in this case, I would say it was enough for 8 servings. Set aside when done, covered, until it's time to serve.
the green beans:
3 tablespoons olive or peanut oil
one large onion, diced
2 pounds of fresh green beans, sliced or shredded in the Cuisinart food processor.
1 can unsweetened coconut milk
2 teaspoons good curry powder
1/2 teaspoon smoked paprika
kosher salt to taste
Shred the beans, or french them by hand.
Place a baking sheet over two burners on medium heat.
Drizzle the oil on the sheet and spread with a spoon.
Add the diced onion and cook until golden.
Add the shredded green beans and cook 15 minutes.
Add the coconut milk and the spices and stir well. Continue to cook for another 15 minutes, stirring frequently so it doesn't burn.
Serve over the rice with a side dish of the buttermilk raita.
the buttermilk raita:
1 finely diced peeled cucumber
2 teaspoons minced fresh dill
1 tablespoon fresh Italian flat leaf parsley, minced
kosher salt to tast
1 cup buttermilk
Combine the cucumber, dill, parsley, buttermilk, and salt and stir well. I used a remarkable new tan cucumber a friend had given us - but looking at the picture, it looks like a potato:)
To serve: mound the rice on plates, add the green bean mixture on top, then spoon a few tablespoons of the raita on top of the rice and beans. Heavenly!
Isadora showed me this lovely fountain, planted with wildflowers , one day in a large park nearby - isn't it lovely? And isn't she lovely?
