Fried squash is one of those dishes that takes me back to my childhood. I can remember both my mom and great grandmother making fried squash, carefully flipping over each circular slice in the pan, getting an even golden brown on each piece. Back then, it was the only way I would eat squash — probably because it was the only way I had known squash! Fast forward a few years, and we’ve simplified the recipe a bit so you don’t have to tend it so closely. (more…)

Filed under:
Appetizers, Dairy free, Gluten free, In the Garden, Quick and Easy, Side Dish, Southern, Vegan, Vegetarian by Courtney

Last year my husband and I stopped into the tasting room for VML wines in Russian River Valley, and I discovered what has become my go to wine to pair with foods that have Thai, Malaysian, or Vietnamese flavors. As soon as I tasted the 2011 Russian River Sauvignon Blanc, hints of lemongrass and lime hit my palate. I picked up a single bottle at the tasting room, but after enjoying it at home with this Thai beef salad, I quickly placed an order for a case of the wine. It didn’t just pair well with the tangy fish sauce and lime juice dressing that goes on this salad, the combination really elevated the flavors into something new for me. One might think I’m a little off for pairing a white wine with beef, but this salad comes off with such a light flavor thanks to the citrus, mint, and cilantro, and the chili and fish sauce beg for something that doesn’t compete with their strong, unique flavors.

The best part about this meal is it comes together in the time it takes to cook and rest the beef. There’s minimal chopping, and if you fire up the grill, you not only don’t heat up the house, but you get to enjoy the outdoors before what I think is the perfect al fresco meal! (more…)

Filed under:
Dairy free, Dinner, Gluten free, Lunch, Quick and Easy, Salad, Thai, Wine pairings by Courtney

A few weeks ago I found a surprise on my doorstep – a cooler full of elk! A friend who has enjoyed more than a couple of dinners from the Madd Hatter’s kitchen thought I would enjoy this bounty from the Rocky Mountain states, and he was right. Surprisingly, it’s not a meat I’ve had the privilege to try before, so a little research was needed before I decided to embark upon my elk feast.

Elk is a very lean, red meat. At first glance when I opened the cooler, the coloring of the meat reminded me of bison or venison, both of which have little fat to add flavor to the meat, and the latter having a much more gamey taste. After a little reading through the information Jackson Hole Buffalo Meat Company sent with the elk, I decided it must be more similar to bison meat. Thus I developed a flavorful marinade that would bring in some extra flavor where the fat was missing, but wouldn’t mask the mild, sweet flavor of the meat, which might have been needed if it were more gamey.

I recently added a new flavor to my lineup of olive oils from the Olive Bar – a chipotle olive oil that has a definite kick to it! With this as my base, I began to build on the flavors that I thought would pair nicely with a syrah, as I had decided this is what I would serve with the elk. What I ended up with was one part Southwest, one part Southern, with a sprinkling of Asian spice thrown in for good measure. And might I say, I wouldn’t change a thing about this marinade. (more…)

Filed under:
Dairy free, Drink Time, Gluten free, Gourmet, Sunday Suppers, Wine pairings by Courtney

For years I was more than a bit persnickety about my oatmeal. Cooked with water, flavored with a pat of butter and a large spoonful of brown sugar, I was a happy camper. If I really wanted to get fancy, I might have the Quaker Oats Apple Cinnamon insta-packet. This may have been born out of the fact that at the time I wasn’t a big fan of dried fruit, having lost my taste for raisins. Or it may have been that my idea of flavored oatmeal was the aforementioned insta-packets. Either way, when I first heard of people cooking their oatmeal with milk, I thought that odd and unnecessary. However, as I started to discover my breakfast needed a protein component with the carbs if I wanted to stay full for more than 30 minutes, I decided to start playing with my ingredients. Thus, payasam oatmeal was born!

Payasam is a traditional Indian dessert that just happens to be one of my favorites. Payasam is the South Indian name, so you may have heard of it as kheer, its North Indian name. It’s a rather simple dessert of rice boiled with milk, jaggery (a type of sugar), ghee, golden raisins, almonds, and a dash of cardamom. (more…)

Filed under:
Breakfast, Dairy free, Gluten free, Indian, Vegan, Vegetarian by Courtney

I’ve been eyeing a recipe for vegetarian enchiladas from my Tassajara cookbook for a while now, and this past week when I saw this picture from a friend, I knew I had to get my butt in gear and make a huge batch of enchiladas to enjoy now and later. Of course, right before I embarked upon my mission, I had to see this recipe for enchiladas with a carrot sofrito, and out the door went my simple enchiladas filled with potatoes, carrots, and kale, and all sorts of new fillings started dancing about in my head. One might say the enchilada stars had aligned, and thus this recipe was born. (more…)

Filed under:
Dairy free, Dinner, Gluten free, Mexican, Prep for Later Use, Vegan, Vegetarian by Courtney