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Showing posts from August, 2007

On the Cusp

So here we are, on the cusp of summer and fall, one foot still entrenched in heat and humidity, the other lifted to step onto the Labor Day weekend bridge. (Is it three o'clock yet?)Here's a few recipe ideas from the Kitchen Parade archives, ones that to me, seem perfect for the cusp, the bridge.See you on the other side.
Late Summer Recipes(click a photo for a recipe) Explore all the best recipes for summer but these three are so good, you'll make them again and again, all year round.This column features easy Italian appetizers, pictured is a simple olive paste that looks so impressive spread on rounds of bread with a bit of cheese and pimento.Maple Glazed Salmon has been Kitchen Parade's #1 recipe all summer long. Have you tried it yet?Vichyssoise may be hard to spell and pronounce but the simple potato and leek soup is dead-easy to make.
Early Fall Recipes(click a photo for a recipe) Ratatouille may be 2007's summer's hit movie but it's a long-time favorite …

Slow-Roasted Tomatoes

For a taste of summer come winter, put aside summer tomatoes now, by slow-roasting the tomatoes for a long time – yes, a long, long, LONG time, no measly couple of hours. After testing many batches of slow-roasted tomatoes, I finally fixed upon the perfect combination of time and temperature, oil and herbs, a collection of tips and techniques. Slow-Roasted Tomatoes are something really special ... don't let the tomato season pass by without a batch or two or three. Or four. 'Low and slow.'Good cooks know the formula works for summer barbecue and Thanksgiving turkeys. But tomatoes?Easy-to-find recipes for roasted tomatoes range from 200F to 400F and 45 minutes to eight hours. But two years ago, I became obsessed with discovering the perfect time and temperature for tomatoes. Truth be told, it took 17 batches to fix on 12 hours (yes, hours, yes, a half day) and 200F.The right tomatoes are important. Only a meaty tomato can withstand a long roast. Visit CJ’s Produce at the …

Great Brunch Recipe: Tomato Basil Quiche

We all collect great brunch recipes, especially ones that can be completely or partially prepared the night before. This tomato basil quiche, from a 2003 Kitchen Parade column that's published online for the first time, is a real favorite, one I've served summer and winter for many years. Here's the recipe for tomato basil quiche.And if you're looking for still more ideas, here's my collection of great brunch recipes.




Cottage Cheese Pie

Readers who poke forks into this column regularly know to expect no tomatoes in January (unless canned) and no blueberries til July (unless frozen). To stay in synch with the seasons, I write most columns a year in advance, often more.This week’s intended column was written during the glory of 2006’s peach season when Missouri- and Illinois-grown picked-just-yesterday peaches piled high in supermarkets and super farmers markets. Imagine a fresh peach pie topped with clouds of whipped cream spiked with almond flavor. Imagine peach preserves spiked with jalapeno. Imagine … Too bad, for 2007’s spring freeze decimated the local peach crop. What’s a seasonal cook to do? Scramble, that’s what, just like our farmers, replanting when they can, getting by when they can’t.So today’s column features another local favorite, Pevely’s 1% cottage cheese that luckily’s available year-round. Pevely Dairy dates back 120 years and was the 1904 World’s Fair milk concessionaire. It’s now part of Prairie …

Welcome to the New 'Kitchen'!

Some cooks long for granite counters, Viking stoves and copper pots. Here at Kitchen Parade's brand-new home online, there's nothing half so fancy. But for the first time, Kitchen Parade is presented in the two-column layout for which it's expressly written -- finally!For more than two years now, I've been longing for an online version of a two-column 'kitchen' -- my writing and the recipes just make better sense when presented side by side. One web designer after another objected. I heard, "It's just not the way it's done," and "That would be really hard." Enter the magicians at Matchbox Creative, a wife & husband duo from Vancouver, Jeannette with a flair for design, Cornelius with a brilliance for code. I'm grateful, truly, for their work.So look around around. Every single recipe, even ones you've spied before, will look 'brand-new'. For example, here's the most recent column on the old site and now, here