When I first started researching New Nordic Cuisine, I wasn’t sure I could find a recipe suitable for the home chef or for this blog. I discovered gorgeous, earthy-looking plates of stuff that I honestly didn’t even know were edible: tartare of Swedish horse, pancakes of almond potatoes and pig blood, ant salt, beach grass, hay, bee wax ice cream…you get the picture. The concept of “New Nordic” was developed by a bunch of Scandinavian chefs who decided to take “eating locally and sustainably” to heart – to live and cook in tune with the seasons and in harmony with nature. It’s a philosophy that I love, but being a strict “locavore” is not easy, especially when you’re a chef that lives in Denmark, Finland, Norway, Iceland or Sweden – where the winters are relentlessly long and frigid! Still, for some chefs, the challenges of the native climate have spurred their creativity and intensified their resolve to cook what nature has to offer.
School is back in session here in Newton, Massachusetts. The streets are crowded again. So is the grocery store. Everyone is back in town. I’m not quite in gear yet – I’m still sipping my coffee slowly, and only getting through a leisurely half cup before there’s some call to action: can you please make me a smoothie?, have you seen my black belt?, can you drive me to school early? Even the dog is up extra early, giving me that “I’m ready for my walk” look. Continue »
Adapted from Cooking Light
Whenever I eat chowder, I think about my husband Eddie’s story of when he worked for a Boston catering company called “Clambake America.” It was a summer job he had when he was in college. One weekend he and his co-worker Cookie were on the serving line – catering a corporate event for a group of business people from North Carolina. The chowder was ladled out and everyone was lining up for their bowl, when Eddie and Cookie realized they had forgotten the spoons. It was too late to run out and buy some and Eddie asked, through his teeth while smiling outwardly, “What do we do?” Cookie whispered back “I have an idea. Just follow along.” Continue »
I’m bracing myself for the back-to-school appetite explosion! Chicken enchiladas verdes are my first line of defense. During the summer, there aren’t a lot of structured meals in our house, other than dinner. We do a lot of grazing – a handful of almonds, a yogurt, some hummus with crackers. Our appetites are lazy and relaxed, just like we are. That will soon change. In my experience, the combination of cool weather, long school days and after-school sports sends teenage appetites skyrocketing. When their stomachs start rumbling halfway through the day and they text me from school, asking “what’s for dinner?” enchiladas are exactly the kind of response they’re hoping for. Continue »
Chicken schnitzel has always been a favorite in my family. When my kids were younger, schnitzel was a giant chicken nugget, to be grabbed in hand and dunked in lots of ketchup. Back then I don’t think any of us realized the wide global reach and popularity of schnitzel.
Not every country calls it “schnitzel,” but they all use a similar recipe: boneless, skinless, beef, chicken, pork, turkey or veal is tenderized by pounding it into a thin cutlet. It’s then breaded and sautéed or deep fried. It’s crisp on the outside and tender within – totally irresistible any way you serve it!
What’s your go-to brunch recipe? Mine is bagels and a smoked salmon platter. I never get tired of the combo of a well-toasted bagel with salty smoked salmon, creamy cream cheese and a squeeze of fresh lemon juice. But…having said that, last weekend when I had out-of-town guests over for brunch, I tried something new – a variation on the salmon and cream cheese theme – smoked salmon quesadillas with goat cheese, basil and lemon. Continue »
What foods come to mind when you think about summer? My mind immediately conjures up images of bright green salads, red ripe tomatoes, lemony fish, steak and chicken on the grill, and potato salad. My all-time favorite potato salad is French potato salad. It’s light and healthy with wonderful fresh flavors. I think it’s the perfect summer side dish. Continue »
My 16 year old son Paul spent the past month touring Israel with a large group of teenagers from his summer camp. He had the time of his life, despite the fact that his itinerary had to be revised regularly, in order to stay clear of rocket-fire. The week after Paul landed in Tel Aviv, three missing Israeli youths were found murdered, which ignited a spark between Hamas and Israel. More than 2,000 enemy rockets were fired into Israel during Paul’s visit. Over the course of the month I tried to remain calm but I occasionally lapsed into a state of anxiety about the situation, which was escalating by the day. I couldn’t wait for him to get home. From Paul’s point of view, he felt totally safe. The few times I Face-Timed with him – when he had WIFI – he reassured me that he was fine, and he wanted tell me all about the amazing stuff he was learning, seeing, and eating. It turns out he was eating a lot of shawarma. In fact when I asked him if he bought anything good with his spending money, he said that he’d spent most of it on shawarma. When Paul returned from Israel late Monday night, (after I gave him an enormous hug), we decided we would make shawarma together. Continue »
This cherry tart is my friend Ingrid’s creation. (you may have noticed that I have a lot of friends who are talented cooks.) Ingrid served this when I visited her at her home in Camden, Maine. The weekend was so special, but I struggled to find the right words to describe it. I’m way better at writing about food than vacations. The funny thing is that I realized that my tart description was a good metaphor for my weekend in Maine: bursting with natural beauty, a perfect balance of sweet and savory, festive, healthy, delicious, fresh, rustic, colorful, and even better than I thought it would be (and I thought it would be great!) Continue »
This recipe was given to me by my friend Rachel Reid. Rachel has an unmistakable flair for cooking – and she always offers to bring one of her amazing creations when someone is having a party. A few weeks ago, at my niece’s graduation party, I dipped a chip into the best pineapple salsa I’d ever tasted and I wasn’t surprised to learn that Rachel made it. I decided to ask her if she would be a guest blogger for Panning The Globe and she said “yes!” I hope you enjoy her recipe for Mexican spiced grilled chicken with nectarine salsa. I love it! It’s the perfect summer dish. Continue »
When I tell you how good this appetizer is, you might say “of course it is! With those ingredients, how could it not be amazing?!?” And you’d be right. This is a combo of some of my absolute favorite things in the world – prosciutto, grilled fresh figs, creamy burrata, arugula – all drizzled with good quality olive oil and balsamic vinegar… Continue »
This is the time of year when the vegetables in the store call out to me and dictate what I cook. I came upon some beautiful ears of fresh corn last week – the first ones I’ve seen this season. They practically jumped into my cart. Then I wandered past some gorgeous green asparagus. As I grabbed a couple of bunches I started imagining a pasta dish with lots of lemon and basil and fresh grated parmigiana cheese…. Continue »
Do you ever wonder how father’s day came to be? I always assumed it was a Hallmark Holiday – created by some marketers somewhere, trying to sell us stuff. That didn’t discourage me from celebrating it, but I was pleasantly surprised when I recently learned that father’s day was founded over 100 years ago by someone with very sincere intentions. Her name was Sonora Dodd. She lived in Spokane Washington with her 5 younger siblings. They were raised by a single widowed dad, and Sonora wanted to honor him. With the help of her church and the Spokane YMCA, word spread and the first father’s day was celebrated on June 19th, 1910. Continue »
Yesterday my day started out badly. I turned on my computer and got a white screen with a lightening bolt. I was panicked. I did a quick Google search and it didn’t look good – some implication that either I had been hacked or my operating system was corrupted. By the time I walked into the Apple Store for my genius bar appointment at 11am, there was a big dark cloud hanging over me – I was sure I had lost all my data and would need to buy a new computer… As I was describing my whole sob story to the genius, he reached down and pulled a bell pepper seed out of my keyboard. It had wedged the “T” key in, which made the computer think it was the back-up drive for another computer….that was it! Problem fixed. Food blogging can be a risky business! Continue »
I just got back from a whirlwind weekend in New Orleans. I love it there – it’s such a fun, friendly city. Between the fantastic food and music and the festive atmosphere, a trip to New Orleans always feels like a celebration. But this visit was extra special because I was there for my son’s graduation from Tulane University. Hooray for Alex!!! After a weekend in The Big Easy I felt inspired to cook something super tasty and special. Chicken Tikka Masala – with its spicy, creamy, colorful, tender, tangy, exciting deliciousness – definitely fits the bill!
With Love and Quiches is a new book – a business memoir – written by an extremely successful businesswoman and someone I’ve know for a long time – Susan Axelrod. Susan was a good friend of my mom’s from the time they were in grade school.
Today Susan’s company, Love and Quiches, is one of the nation’s leading gourmet dessert and quiche manufacturers. Their baked goods can be found in some of the finest restaurants and retail stores around the world. But years ago, when Susan was just starting out, I can still remember my mother one day excitedly announcing: “Susie is moving into a factory and she bought a truck!”
As I grew up, it was always thrilling to hear about the ever-growing success of Susan’s business. And just last week I had the thrill of reading Susan’s new book that chronicles her amazing journey from suburban housewife to seasoned entrepreneur and founder of a multi-million dollar global brand. It’s an incredible success story and a really fun read!
(Adapted from Cooking Light Global Kitchen)
This is a hearty soup, verging on stew. The broth is rich and creamy but without any cream! It’s made from chicken stock, pureed corn and grated potatoes. Once the soup has cooked down to a wonderfully thick consistency, more corn and potatoes are added, along with shredded chicken, carrots, cilantro, and lime juice. The final tasty layer is a garnish of cubed avocado and salty capers. Continue »
I have a bunch of things tell you about: a delicious recipe, a giveaway, a great new cookbook, and why I love my cast iron skillet. I’ll start with the recipe. As I’ve said many times, I’m in awe of chefs that can make a vegetable into something crave-worthy. This recipe for skillet brussels sprouts does just that. The brussels are seared in a hot cast iron skillet with garlic, shallots, hickory-smoked bacon and fresh thyme – then dressed with a sweet and tangy sherry vinaigrette. The flavors meld so beautifully. It’s truly irresistible. The recipe is from the new cookbook Lodge Cast Iron Nation.
In honor of the release of their new cookbook the folks at Lodge Cast Iron are giving away a copy of the book along with a 12-inch Lodge cast iron skillet with a tempered glass lid. You’ll find an easy way to enter the giveaway at the end of this post – after the recipe.