Sunday, June 30, 2013

Quick Reminder for Google Reader Procrastinators

If you use Google Reader to follow Kitchen Parade and/or A Veggie Venture and all your other favorite blogs, you already know that as of July 1, Google is pitching Google Reader into the dust heap. And if you’re like me, you’ve been procrastinating on a replacement, hoping against hope that Google would change its mind. Nope …

So here’s what to do. Me, I’m doing all three.

Google Reader shutting down, what to do

STICK WITH AN RSS READER Go to either Feedly or Bloglovin quick-quick -- that means, today. Either free service will import your blog RSS subscriptions from Google Reader with a couple of clicks, this will preserve your existing subscriptions, otherwise, g'bye, gone forever. I’m kinda keen on Feedly, myself.

SWITCH TO EMAIL For the blogs we care about the most, email subscriptions are best. Click here to subscribe to Kitchen Parade, click here to subscribe to A Veggie Venture. If you already receive emails from Kitchen Parade and/or A Veggie Venture, you’re already set, no need to do a thing!

UPDATE YOUR FACEBOOK SETTINGS New settings will override Facebook's default settings which deliver only about “one out of ten” updates, the ones Facebook in all its wisdom thinks you want to see. FYI, these steps work for all Facebook pages, not just mine.

1) First, “Like” Kitchen Parade, just click here.

2) Then “hover” your cursor over the “like” button, you’ll see a dropdown box with a few options.

3) Make sure that “show in newsfeed” is checked.

4) Most important, check the Settings button, then select “all updates”.

5) Repeat the process for A Veggie Venture on Facebook, just click here.

That's it, look for new recipes later this week!






© Copyright 2013 Kitchen Parade



Wednesday, June 19, 2013

Simple Grilled Salmon

The Recipe: In 2013, Midsummer falls on June 21, a Friday, perfect for a Scandinavian feast and staying up late to revel in the longest day of the year. But Simple Grilled Salmon makes for a feast any night of the year. You won't believe just how simple this is, worth the splurge! We've been enjoying the leftover salmon cold (yes, it's amazing cold) for a couple of days now and last night decided, "We really must grill salmon more often. How about Friday?"

The Conversation: How to celebrate Midsummer, Finnish-style.

How to grill salmon, simply, sumptuously. Another Quick Supper from Kitchen Parade.
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

Imagine, if you will, the summer solstice in the Land of the Midnight Sun. In the north of Finland in Lapland, the sun never sets on the longest day of the year. In the south, in the capitol city of Helsinki, the same latitude as Anchorage, the sun does go down but at midnight, you can still read through the open window of a “mokki” (cottage) on the Finnish archipelago. Summers pass quickly in the North, it’s no wonder that Finns beg, borrow and steal all the sun while they can.

The year I lived in Finland, my Finnish sister Ritva and I celebrated “Juhannuspaiva” (Midsummer) late at night by eating “makkara” (sausages) we cooked on sticks over an open fire and smeared with creamy-hot “sinappi” (that's mustard, this is my Homemade Finnish Mustard). Lakeside, a huge “kokko” (midsummer fire) burned, reflections of other fires danced across the icy forest-rimmed water.

I’ve yet to give the Midsummer party imagined in my head but last year, we sat with dear friends around a small fire in the country until after midnight, watching the flames crackle, listening to bullfrogs and coyotes in the distance, telling stories and laughing late. It’s worth marking, the summer solstice, lest we forget that too soon, the darkness will descend again.

ALANNA’s TIPS You’ll want to buy extra salmon to plan for leftovers, this makes wonderful sandwiches and salads and dips and omelets and and and ... ... ... Some times the fish can stick to the foil, that’s part of the reason for the herbs, lemons and onions. I have good luck with the new non-stick foil from Reynolds. Foil really saves the day here, otherwise the fish sticks to the grill rack.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite Midsummer recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

QUICK SUPPER:
SIMPLE GRILLED SALMON

Hands-on time: 10 minutes
Time to table: 30 minutes
  • Fresh herbs, basil and parsley
  • Slices of lemon or onion, optional
  • 1 large fresh filet of salmon, preferably wild-caught
  • Salt & pepper
  • Fresh dill sprigs

Prepare the grill, letting the coals or wood burn down to medium-hot embers. For a gas grill, heat on high for 15 minutes, then reduce heat to medium.

Cover a piece of heavy foil with herbs and lemon or onion slices. Arrange the salmon filet on top, skin-side down. Sprinkle lightly with salt and pepper. Top with fresh dill.

Move the foil onto the grill, let salmon gently cook until cooked through, timing will depend on the grill’s heat.

To know when the salmon is cooked, watch the color and texture. As it cooks, the salmon will lighten in color; white areas will appear on the sides; the appearance will be less wet and “squishy”. Cut into the thickest part, the flesh should easily separate and the interior flesh should be translucent (rare) to light opaque pink (medium). If you’d like to use a thermometer, cook to 125F – 130F.

Cut cross-wise into individual servings. For real Scandinavian flavor, serve with boiled red new potatoes tossed with butter and fresh dill (or Finnish Summer Potato Salad) with sour cream on the side and beer or vodka to drink. Watch for bones!

LEFTOVERS Keeps for a day or two, especially good cold.

NUTRITION ESTIMATE Per 1/4 pound: 173 Calories; 5g Tot Fat; 1g Sat Fat; 72mg Cholesterol; 68mg Sodium; 0g Carb; 0g Fiber; 0g Sugar; 25g Protein. WEIGHT WATCHERS POINTS WW Old Points 4, WW PointsPlus 4 CALORIE COUNTERS 100-calorie serving, 2-1/3 ounces (66g); 50-calorie serving, 1-1/6 ounces (33g).
Inspired by my long-time friends Lisa and Gary, from Lisa’s food blog, My Own Sweet Thyme. She posted her recipe on Thursday, Saturday I was buying salmon! Lisa’s recipe for Simple Salmon includes oven instructions and lots of tips.

This Week, Years Past 2002 - 2012

Gingerbread Muffins Strawberry Ice Cream Maple Glazed Salmon Those Pink Potatoes Herbed Saltines Magical Breakfast Cream Citrus Slices with Orange Flower Water, Spices & Chocolate Shavings

This Week, Elsewhere

Macaroni & Cheese from Restaurant at the Cheshire
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

Easy Mini Kale Pizzas (Spaghetti Sauce "Doctored" with Kale)
~ more Recent Recipes ~
A Veggie Venture


A Midsummer Feast: More Scandinavian Recipes

(hover for a description, click a photo for a recipe)
Finnish Summer Soup Caraway Cabbage Finnish Fruit Tart

More Special Recipes for Special Salmon

(hover for a description, click a photo for a recipe)
Smoked Salmon Salad Roasted Salmon & Asparagus Maple-Glazed Salmon

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2013, 2014 Kitchen Parade



Tuesday, June 11, 2013

Rhubarb Cake

The Recipe: Is your rhubarb as pretty as can be this year? I can't get enough of it! Here's the rhubarb cake recipe I've been making for years and years, simple and rustic with "just enough" sugar and plenty of rhubarb. Enjoy!

The Conversation: Choosing the right pan for baking "half a cake" when a recipe is written for a 9x13 pan.

Rhubarb Cake, simple and rustic, less sweet to really taste rhubarb's wonderful 'sour'.

When rhubarb comes round, I’m like a new kitten with fresh catnip, I can’t keep my paws off it! Missouri rhubarb is especially beautiful this year and this is a favorite way to show it off. The recipe is a forever-favorite, simple and rustic and for taste, less sweet too. So many rhubarb cakes are teeth-aching sweet. This one lets rhubarb’s great “sour” come through!

CAKE MATH aka PAN EQUIVALENTS Except for special occasions, a 9x13 cake is just too big around here. A piece or two, that’s all we need. So many times, I bake "half a cake" - adapting a 9x13 recipe for half a recipe.

To bake half a 9x13 cake, what pan should you choose?

Choose an 8x8 pan or a round 10-inch baking pan. Both have roughly half the surface area (64 square inches) of a 9x13 (117 square inches).

The reverse works too. If your brownie recipe fits an 8x8 pan, double the recipe to fit a 9x13.

If you can, avoid a 9x9 pan, even though it “sounds” just an inch bigger. A 9x9 pan’s surface area is 81 square inches, that’s a full 20% bigger. That said, this Rhubarb Cake fits into a 9x9, the cake just isn’t as tall because it’s spread across 20% more surface area.

ALANNA’s TIPS The extra pieces of rhubarb on top are all show-biz, just to tantalize people with color. But don’t be tempted to add more than 3 cups rhubarb, the cake gets too soggy. This cake calls for buttermilk, I use both grocery store buttermilk or Homemade Buttermilk. But I’ve also substituted both low-fat sour cream and low-fat Greek yogurt, thinned a bit with milk to match the consistency of buttermilk. To my taste, all all-purpose flour gives better texture in this Rhubarb Cake than 50% whole wheat or even 100% whole wheat pastry flour. I’m a broken record on this point: Penzeys Cake Spice and Baking Spice blends turn a good cake into a great cake. Rhubarb Cake can go bad sitting on the counter so if it’s not eaten on the first day, cover and refrigerate.

RHUBARB CAKE RECIPE

Hands-on time: 20 minutes
Time to table: 1 hour
Makes 1 9x13 cake, easily divided in half for an 8x8
    CAKE
  • 1/2 cup (1 stick, 113g) salted butter, room temperature
  • 1-1/2 cups (250g) brown sugar
  • 1 large egg (1 egg works for a half cake too)
  • 1 teaspoon vanilla
  • 1 cup low-fat buttermilk (see ALANNA's TIPS)
  • 2 cups all-purpose flour, fluffed to aerate before measuring or 250g (see TIPS)
  • 1 teaspoon baking soda
  • 3 cups rhubarb, cut in half-inch pieces (save a few pieces for the top, see TIPS)
    TOPPING
  • 1/4 cup (50g) sugar
  • 2 teaspoons cinnamon (see TIPS)
  • Few pieces rhubarb

Heat oven to 350F/175C. Spray a 9x13 pan (full recipe) or 8x8 or 10-inch round pan (half recipe).

CAKE With an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add the egg and combine well. Add the buttermilk and combine well. Add the flour and baking soda, mix in just until combined.

With a spatula, turn in rhubarb. Transfer to baking pan.

TOPPING Mix the sugar and cinnamon together in a small bowl. Sprinkle across the top. Insert a few pieces of rhubarb across the top.

BAKE Bake for 30 – 35 minutes until the cake begins to pull away from the pan’s edges and a knife inserted in the center comes out clean.

COOL Let cool until ready to serve. Keeps two to three days.

NUTRITION INFORMATION Per 32 (small) squares or 16 (larger) pieces: 98/196 Calories; 3/6g Tot Fat; 2/4g Sat Fat; 14/29mg Cholesterol; 71/142mg Sodium; 16/32g Carb; 1g Fiber; 9/19g Sugar; 1/3g Protein. WEIGHT WATCHERS POINTS WW Old Points 2/4, WW PointsPlus 3/5 This recipe has been 'Alanna-sized' with reductions in fat and increases in color, nutrition and flavor from extra rhubarb and spices.
Adapted from a circa 1980s Iowa church cookbook.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

This Week, Years Past 2002 - 2012

Frozen Chocolate Peanut Butter Pie Chickpea & Chicken Salad Grilled Balsamic Chicken Minnesota Sloppy Joes Lifetime Pancakes Chicken Burgers with Fresh Spinach, Feta and Garden Tzatziki Sauce

This Week, Elsewhere

Potato Salad from Lester’s Restaurants
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

Sweet Potato Curry with Red Lentils, Roasted Peppers & Spinach
~ more Recent Recipes ~
A Veggie Venture


Rhapsody in Rhubarb: More Favorite Rhubarb Recipes

(hover for a description, click a photo for a recipe)
Upside-Down Rhubarb Cheesecake How to Make Rhubarb Jelly & Jam in Just One Hour Strawberry Rhubarb Cobbler
~ more rhubarb recipes ~
from Kitchen Parade


Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2013 Kitchen Parade