Savoring "Salty Snacks"

Have you ever thought about whether you have a sweet tooth or a salty tooth?

Cynthia Nims, Seattle-based cookbook author and food, beverage, and travel writer falls squarely on the salty side.

"Any time salt and savory flavorings meet something that's crisp and stackable, I'm happy," Nims notes. "Tortilla chips, nuts, popcorn, crackers, and the most beloved of all, potato chips."

Nims savors the salty side so much that her 13th book is entitled, "Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites."

This 162-page paperback tome is done in an inviting square format with lovely photos. Chock full of 75 recipes with informative headnotes, it also includes Salt Notes, Salty Holidays (who knew there is a National Cheese Doodle Day?!?!), and Tools and Techniques for making salty snacks.

You can tell that Nims really loved researching, developing, and testing the recipes in her book. They are smart, clever, and, more often than not, easy to prepare.

I was drawn to many of them, but especially the Salted Popcorn Meringues (with a sidebar on how best to grind the popcorn), Cornbread-Chili "Biscotti" (a savory and softer version of the traditional Italian cookie), and Mustard Soft Pretzels (with mustard baked right into the pretzel).

Don't miss the entire chapter devoted to dips and spreads to pair with your savory snacks. Who wouldn't love the aforementioned Cornbread-Chili "Biscotti" paired with Black Bean Dip? Or Feta-Lemon Spread with lemon-y Olive Focaccia bread?

Toasted Walnuts with Tart Cherries and Rosemary, a savory take on the ubiquitous "candied walnuts" we find sprinkled atop simple green salads nowadays, contains only six ingredients, goes together in a flash, and can be stored for up to five days.

It 's not only lovely to eat out of hand as an easy holiday (or anytime) nosh, but, when finely chopped, would make a terrific topping for grilled salmon or brussels sprouts.

Toasted Walnuts with Tart Cherries and Rosemary

Makes about 3 cups

2¹/₂ cups walnut halves

2tablespoons unsalted butter, melted

2tablespoons finely minced fresh rosemary

1teaspoon kosher salt or flaky or coarse sea salt

¹/₂teaspoon freshly ground black pepper

³/₄cup dried tart cherries

1. Preheat the oven to 350F.

2. Put the walnuts in a medium bowl and drizzle the butter over, tossing well to evenly coat the nuts. Add the rosemary, salt, and pepper and toss well to evenly mix.

3. Spread the nuts out on a rimmed baking sheet. Bake until the nuts smell toasty and are just lightly browned, 12 to 14 minutes, stirring a few times to ensure even cooking.

4. Transfer the nuts to a bowl (it can be the same one they were first mixed in), add the dried cherries, and toss to mix. Let cool, then transfer to a serving bowl or store in an airtight container for up to 5 days.

Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.

Photo Credit: Jennifer Martin.

Hurricane Sandy Watch: Be Prepared

Like millions of Americans, I am absolutely riveted to the coverage of Hurricane Sandy, glued to The Weather Channel's nonstop reporting. It's staggering to think of how many people will be affected by this natural disaster that's been called The Storm of the Century.

Prolonged power outages are a given, and residents along the East Coast have spent much of the weekend stocking up on supplies. Tens of millions of people will be affected.

Everytime an event like this happens, there's the well-intentioned vow many of us take. Yes, we know we really should put together a disaster preparedness kit so if you're in harm's way you can "shelter in place." But, then the storm passes and life goes on.

Still, maybe it doesn't have to be such a chore to assemble some supplies. There are lots of options for pre-assembled kits, and it really wouldn't be a big hassle if you put together some non-perishable foods while doing routine shopping. My husband has his camping supplies, but they're scattered here and there in the garage. I'd feel a lot better if we had the water filter, head lamps and cook stove all together and I'm going to volunteer to make that happen.

Unfortunately, it's too late to prepare for Sandy, but here's a link to the guide on getting ready for disasters to come.

-- Leslie Kelly

Happy Thanksgiving: Is That A Turkey On Your Head?

Well, I love dressing up as much as the next Elvis impersonator... I mean, "Tribute Artist"... so, I just might have to keep the Halloween spirit going by wearing this silly hat on Turkey Day.

It'll be kind of ironic, though, because I've decided ham will be on the menu. I bought a half a hog this fall and my freezer's bursting with pork. So. Very. THANKFUL.

When my nephew heard that smoky ham was going to stand in for the more traditional turkey, he didn't miss a beat before asking -- via Instant Messaging on Facebook, naturally -- "will you still make dressing?"

Of course! And sweet potatoes and tarted up green bean casserole, even cranberry chutney. All the usual suspects on the side. I'll be sure and don my new roasted turkey hat for the photos of our Thanksgiving table!

-- Leslie Kelly

Celebrate National Pumpkin Day!

Today is National Pumpkin Day! What are you doing to celebrate this fall specialty? Admittedly, this wasn't on my list to celebrate today, but I thought it would be fun to feature another fabulous pumpkin bundt that I baked this week. The All-in-One Holiday Bundt recipe was created by Dorie Greenspan and is in her book, Baking From My Home to Yours. (The recipe can also be found here.)

The recipe is a fabulous combination of pumpkin, apples, cranberries, and pecans all of which is laced together with a delicious mixture of warming fall spices such as ginger, nutmeg, and cinnamon. My version baked beautifully and when it came time to guild the lily I opted to make my own cream cheese glaze. The glaze draped the cake beautifully. Toasted pecans added a final touch. I didn't actually get a slice of this bundt, because I packed thecakeinto my trusty Nordic Ware Bundtkeeper and passed it off to my mother in law who needed a little treat for tea time this week.

I'm thinking that today might be a great day to bake one for myself...I do have more Libby'spumpkin puree on deck...

Photo by Melissa A. Trainer

--Melissa A. Trainer

Mirliton Festival in New Orleans? Let's Go!

You've still got a little time to book a trip to the greatest food city in the universe for next weekend's celebration of the mirliton!

What's that? You've never heard of this pear-shaped veggie that also acts a little like a fruit? That's probably because it's called other names in other parts of the country: chayote or cactus pear are a couple also-known-as monikers that hang on this strange-looking beast.

But the folks in the Bywater neighborhood of New Orleans will tell you there's no better mirliton than one that grows in their yards. That's why for the past 23 years, they've celebrated this feat by feeding folks who wanted to come on by the Bywater. Oh, and because it's New Orleans, there's also plenty of music and booze, too.

This might not be as well known as the over-the-top Mardi Gras season festivals and parades and all-around shenanigans, but it sure does sound like a lot of fun.

To get the full skinny on the mirliton, check out a presentation on the Southern Foodways Alliance Okracasts on iTunes. Click on the Symposium lineup from 2011 and look for Sara Roahen's entertaining talk called The Mirliton Gets Its Due. You can download the discussion for free. A plane ticket to NOLA? Well, that's going to run you some dough. But, heck yes, it's so worth it!

-- Leslie Kelly

Bruce Aidell's Great Meat Cookbook Is Just That

When you get a new cookbook, how do you decide what recipe to tackle first?

For me, it's often about the drool-inducing photos. Yup, I'm a sucker for gorgeous images of foods that look seared, caramelized, spiced-just-right and yet juicy. That criteria fits most of the pics in the new Great Meat Cookbook by one of the world's authorities on the subject, Bruce Aidells.

Bruce wrote his first encycolpedic, yet entertainly approachable The Complete Meat Cookbook more than 16 years ago, and much has happened in the meat world since then. He told a group of fans at a special meat-centric dinner at Dahlia Lounge in Seattle recently that the revolution in sustainable meat movement was among the primary reasons he decided to update his original work.

"The book will help you understand the difference between 'natural' and 'grass-fed' beef, and offer advice on how best to cook them," he said.

A part-time vegetarian sitting at my table confessed that she had starting eating more meat since discovering his first book because its many tips on how to properly cook various cuts really worked. There's a hearty endorsement!

So, when I got home, I flipped through all 600 pages and then found myself drawn back to a dish that sounded perfect for an autumnal meal: Pork Stew with Hard Cider. Shocker, there wasn't even a photo. This braise isn't exactly photogenic, but boy, was it delicious!

I modified it just a bit so it could simmer in my new Crock-Pot, which made the kitchen smell incredible. I also skipped the potatoes and served it over polenta. Even my polenta-skeptical hubby enjoyed the pairing.

PORK STEW WITH HARD CIDER, BABY ONIONS AND POTATOES
From The Great Meat Cookbook by Bruce Aidells with Anne-Marie Ramo

1/4 pound bacon
3 pounds boneless Boston butt or boneless country-style ribs, trimmed of excess fat and cut into 2-inch cubes
salt and freshly ground pepper
1/2 cup chopped shallots
1/2 cup finely chopped peeled parsnips
2 teaspoons chopped fresh sage
1/2 cup Calvados or brandy, optional
1 1/2 cups hard cider, still or sparkling
2 cups homemade pork stock or canned low-sodium chicken broth
30 small boiling onions, trimmed and peeled (or use frozen)
1 1/2 pounds small red potatoes (about 2 inches wide), scrubbed and cut in half
2 semitart apples such as Granny Smith or Jonathan, peeled, cored and cut into 1-inch dice
1 tablespoon coarse-grain mustard

Heat a large Dutch oven over medium heat. Add the bacon and fry until lightly brown. Remove with a slotted spoon and set aside, leaving about 3 tablespoons of fat in the pot.

Season the pork with salt and pepper and place in the pot. Increase the heat to medium-high and brown the pork on all sides, 5 to 7 minutes. Remove with a slotted spoon and seat aside.

Reduce the heat to medium, add the shallots and parsnips and cook, covered for 5 minutes, stirring from time to time. Stir in the sage and cook for 1 minute more. Add the Calvados (if using) and reduce until almost evaporated, about 5 minutes. Add the cider, stock and reserved bacon and pork. and scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce the heat to a simmer, cover and cook for 40 minutes.

Add the onionsand potatoes and cook for 10 minutes more. Add the apples and cook for an additional 10 minutes, or until the potatoes and pork are fork-tender. Strain the solids from the liquid and reserve.

Return the liquid to the pot and skim off the fat from the surface. Whisk in the mustard, bring to a boil and cook until just thickened and syrupy, about 10 minutes. Return the solids to the pot and heat for 1 minute. Season to taste with salt and pepper and serve in shallow soup bowls.

Serves 6.

-- Leslie Kelly

New York Times Story Prompts Crazy Combo Confessions

Call me hopelessly old-fashioned, but I still get The New York Times tossed at my front door every morning and Wednesday's my favorite day of the week for juicy reads in the Dining section.

Today, I nearly spit my coffee out, laughing, as I read about reporter Dwight Garner's peculuar penchant for peanut butter and pickle sandwiches, pictured here in a photo from the newspaper. Who knew?

The funniest part of this revelation was that the author of this true confession was hardly alone. On the Times' Web site's Diner's Journal blog, reader comments have been trending toward: Oh, I've been eating peanut butter and pickle sandwiches for years.

This seems to open the floodgates for others to serve up their wacky creations such as chocolate and garlic or bananas dipped in Miracle Whip. These odd couples sound flat-out strange, but, hey, to each her/his own!

What's your go-to crazy combo?

-- Leslie Kelly

Sophisticated Sip: Martini with Orange Bitters

This week on Kathy Casey's Liquid Kitchen, I stir up a Martini with Orange Bitters paired with Bitter Orange Fennel-Roasted Walnuts! This classic gin martini gets the much welcome addition of orange bitters. And every d'lish cocktail deserves an equally tasty nibble. Serve this cocktail alongside these spiced walnuts for some easy holiday entertaining!

Enjoy! -Kathy

The Dahlia Bakery Cookbook Launch Party: Sweetness in Seattle!

The latest cookbook from Seattle restaurateurTom Douglas makes its official debut Tuesday, but the open-to-the-public pre-funk was a real blast. Everyone was invited to sample goodies -- both sweet and savory -- prepared from recipes from this weighty tome, co-authored by Tom's longtime collaborator, Shelley Lance.

The entertainment went above and beyond the snacking and having copies of The Dahlia Bakery Cookbook signed. This open house was held in Seattle's South Lake Union neighborhood at the Dahlia Workshop, the massive pastry kitchen that shares space in a building with Serious Biscuit and Serious Pie. Friends and fans were encouraged to wander around and to roll up their sleeves and DIY.

There was a station for shaping English muffins, a cookie decorating corner -- which was hopping -- and a doughnut dipping table featuring homemade jams, all featured in the book. The crowd ate it up.

When I got home, it was such a treat to thumb through the pages and find so many of my favorite Dahlia Bakery cookies, pies and cakes included. But what impressed me most on the initial first look was that the whole baking team was given props, and a two-page spread of individual mug shots. So cool!

Can't wait to give these recipes a go, but it might be a challenge because I'm spoiled. If I get a hankering for a Chocolate Truffle Cookie or a piece of the world-famous Triple Coconut Pie, I can always walk to the Dahlia Bakery.

-- Leslie Kelly

Eric Ripert and Stanley Tucci Have Fun Cooking Chemistry

Take one movie star and a chef who's movie star famous and what do you get?

A fun episode of On The Table With Eric Ripert, an online series living on YouTube. We get to eavesdrop on these cool cats as they meet for the first time, in chef Eric Ripert's kitchen. Stanley Tucci makes him his first martini, including one made with Scotch standing in for vermouth!

Of course, they discuss "Big Night" and then they collaborate on risotto and a whole branzino while getting to know each other and getting tipsy at the same time. It's highly entertaining!

A Mega Dose of Veggies from Crunchy Cabbage Soup!

I definitely have a cabbage glut right now. Back in late July or early August, I planted about ten Savoy cabbage plants.They were itty bitty plants back then. Now,thanks to Seattle's fabulous Indian summer, I have some massive cabbages in my kitchen. To tackle the glut right away, Iopted to crank out a quick cabbage soup today.

Inspired by the Cabbage Soup Diet, I decided to keep the recipe fat free and simple. No butter. No cream. Just lots of vegetables. To make the soup, I simply chopped one half of a head of cabbage very coarsely. I included some of the dark outer leaves. All of the cabbage went into a soup pot, and I thenadded water to cover. I added one small can of diced organictomatoes, chopped carrots, a small bit of sliced onion, and a blob of Better than Bouillon chicken broth base. I simmered the mixture for maybe five minutes and then decided to serve the soup while the veggies were still looking ALIVE!

On a side note, I hate cabbage soup that cooks the cabbage to the point well beyond death. I've had a few of those in my life. They are horrible! (Truly, if you want to turn kids off to cabbage for life, just serve an overcooked cabbage concoction once or twice and yourjob will bedone for decades!)

I don't know how many servings of veggies I actually consumed when I ate my warm and comforting cabbage soup this afternoon,but I am confident that I more than fulfilled my Five A Day requirement. Even though the soup was ridiculously quick and simple to make, it was remarkably good.

What would you do with a cabbage glut? Cabbage rolls? Cabbage soup? Slaw? Sauerkraut? Stir fry? Root cellar storage? I still have about eight heads in the garden...

Photo by Melissa A. Trainer

--Melissa A. Trainer

Thanksgiving Menu Planning: Side Dish Superstars?

There's still a few weeks to get those Thanksgiving ducks in a row. On most tables, roast turkey is front and center, the holiday main attraction. But what's in the supporting cast?

Mashed potatoes, dressing/stuffing, yams, something green, all smothered in gravy. How can we forget the cranberry sauce?

Next week, I'm invited to a pre-Thanksgiving potluck at All Recipes headquarters and I've been marinating on what to bring to the party. One of those old-school dishes from my childhood keeps popping into my internal brainstorming sessions: Green Bean Casserole.

Go ahead and groan. It's such a throwback, swimming in cream of mushroom soup and topped with canned crispy onions. It's a million miles from fancy, but it does taste awfully good.

Still, what about a made from scratch version? Maybe I'll even incorporate a few wild mushrooms and use stronger-flavored shallots as a stand-in for the crunchy onion factor. And fresh green beans instead of canned. All baked in my beautiful Le Creuset casserole pan. Yeah, that's the ticket.

I'm going to experiment the next couple days and would love any suggestions!

-- Leslie Kelly

A Good Pastry Brush and Some Old-Fashioned Paper Mache

Now that school is back in session, we are tackling all sorts of high level educational projects in my house. This week we had to create a replica of Mount Saint Helens before and after the volcanic explosion! Thankfully, I had some advance warning on this engineeringproject, otherwise it would have been me exploding!

In any event, we mulled our options and decided to rediscover paper mache. We built our structure using boxes, plastic containers, and masking tape. I looked up the paper mache recipe. My son gleefullyripped the newspaperinto thin strips. Then, I stopped in my tracks. I soon realized what a mess I could have on my hands. I did not wantthat flour and water pasteon the table, chairs, walls, fingers, and sweatshirts! So I decided to see if my trusty little Le Creuset pastry brush would tackle the job and keep the mess to a minimum.

Much to my delight the pastry brush worked as well for paper mache as it does for pastry! Whew! A kitchen disaster diverted just in time! Have you used any kitchen gear to tackle those school projects?

--Melissa A. Trainer

Three Ingredient Super Quick Tomato Soup

When I was at the supermarket the other day, I was blown away by how the soup selection has expanded in the past few years. Even the stalwart Campbell's is upping its game with upscale-sounding options. (Morrocan-style Chicken with Chickpeas is part of its new Go line, featuring "bold and unexpected flavors" and, frankly, goofy packaging with photos of the target audience posed in wide-eyed anticipation of... soup!)

There's now a huge chunk of shelf space devoted to ready-to-serve soup packaged in pourable boxes, some with celebrity tie-ins. Wolfgang Puck's been shilling soup for some time, while Rachael Ray is a fairly new face on the soup shelf. And then there's the guy who was the inspiration for the Soup Nazi episode on Seinfeld, with a Canadian-made line called Soup Man.

You know what all those selections have in common? A long list of ingredients, some with unprounounable names. It's not always possible, time wise, but if I have 15 minutes to prep and simmer, I would much rather make soup from scratch.

Recently, I had a friend over for lunch and by the end of the meal, he was going on and on about my cream of tomato soup. He needed more soup in his life. Soup was life-affirming. That sort of thing. And I swear, we were not drinking.

There's really nothing to it! Here's my super quick creamy tomato soup recipe. Feel free to add your favorite grilled cheese sammie on the side!

Creamy tomato soup

1 28-ounce can chopped tomatoes with basil
1/2 onion, chopped fine
1/2 cup heavy cream
salt and pepper, to taste
pinch of sugar, optional

Saute the onion in 1 tablespoon olive oil over medium heat for 2-3 minutes. Add chopped tomatoes and simmer for a few minutes. Season with salt and pepper, as well as the pinch of sugar if using. Turn off the heat and add the cream. Stir and serve.

Serves 4 as an appetizer, 2 as a main course.

-- Leslie Kelly

Cocktails for a Crowd: Solera Sherry Punch

This week on Kathy Casey's Liquid Kitchen, I make my Solera Sherry Punch! With the winter holidays fast approaching, make your guests this easy to pre-batch, crowd-pleasing cocktail. My punch cocktail highlights the sherry's earthy elements while the bitters, fresh citrus juices and rum complement the sherrys rich, intense warming character. I love to top this drink off with edible 24k gold flakes to give it some bling-bling!

Enjoy! -Kathy

A Big Affordable Loaf of Artisan Bread

Has anyone noticed that the price of artisan bread is going through the roof?

In my neck of the woods, some of those loaves are ringing up at more than $6 a piece. Of course, savvy cooks can stretch every crumb out of one of these beautifulloaves, but in my household my teenagers can easily mow through a loaf for snack and paninis. This, of course, can get pricey.

This weekend, I unearthed one of my favorite bread recipes--Jim Lahey's No Knead Bread. I first started making this bread as soon asthe recipewas published in an article inThe New York Times in November 2006. It was a fabulous recipe then and it remains fabulous today. Honestly, the recipe doesn't require kneading...the wet dough is simply mixed together and allowed to sit overnight. And, because the dough is baked in a Dutch oven it develops a crisp crackly skin similar to those professional artisan loaves. I also really like this recipe because it doesn't require a huge investment of time on my part--literally just a few minutes here and there.

Last weekend, I stirred up a double batch of the dough and let it sit overnight in one of my massive mixing bowls. In the morning, I turned it out onto a heavily floured counter,folded it togetherwith a bench scraper, and then plopped the loose dough into a banetton that had been lined with a flouredtea towel. Per the recipe instructions, I baked the bread in a preheated oven. I normally use one of my Le Creuset Dutch ovens, but for this version I used a clay baker. The bread crackled loudly while it cooled, and the children soon started hacking away at the loaf. The double loaf didn't last long.

So, if you think those gorgeous artisan loaves are beyond your budgetor bread baking skills,have faith and give this simple recipe a try. You will be astounded!

If you want to study this method further, be sure to check out Lahey's book, My Bread.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Warming Up With Crock Pot Beans

I'm a big fan of beans, especially this time of year. Beans are the backbone of great soups and stews and, of course, there's hundreds of chili preparations.

Ever since I got a Crock-Pot to test, I've been experimenting by trying some of my favorite braises in the nifty slow cooker. For this week's Meatless Monday menu, I decided to try my Grandmother Kate's baked beans, minus the salt pork. After years of trying to recreate this classic dish, I finally decided it wasn't going to happen, so I decided to make it my own.

Never in a million moons did I expect the slow cooker preparation to taste pretty darned close to Nana's, down to the mahogany shade and slight sweetness! I thought that was most definitely a product of "baking" those beans in an old-fashioned bean pot. Well, no.

I started with two cups of small white beans, added half a chopped onion, a can of beer, one heaping tablespoon of stoneground mustard, 1/2 cup of ketchup, 1/2 cup barbecue sauce and water to cover. Set this mixture on the "slow cook for 10 hours." And when I checked at the end of the day, those beans were beautiful!

To make this dish a meal, I served them on top of baked sweet potatoes, with a tangy slaw on the side. The preparation got thumb's up around the dinner table and, you know what? Just like Nana's baked beans, these were even better the next day, served English breakfast style, alongside a fried egg and tomato. YUM!

-- Leslie Kelly

Would You Like To Meet Celebrity Chef Bobby Flay?

Food Network superstar Bobby Flay is all over the place. He's throwing down, he's Iron Cheffing. He's master of the grill and leads an annual fundraising foot race at the Aspen Food & Wine Classic.

Even if you're not a fan, you've got to admit that the guy's got some chops. Oh, yeah, forgot to mention that he's also author of a bunch of cookbooks, too. And he's the pitchman for a bunch of products including FAGE Total Greek Yogurt.

That company is dishing up the opportunity to meet with chef Flay in New York City. All home cooks need to do issubmit their favorite recipe using FAGE Totalby October 8 for a chance to have it cooked and served by Bobby at the FAGE Total Plain Kitchen grand opening event. Three winners will be named.

When I first heard about this competition, I began racking my noggin trying to think of a clever preparation because, heck, I wouldn't mind a trip to the Big Apple. But besides tzatiki, I couldn't think of a single dish I make that showcases the velvety tang of yogurt. Sure hope they post the winning recipes so I can stretch and expand my yogurt repertoirie. Chef Bobby shows how-to make good use of yogurt in a series of cooking videos.

In the meantime, I'm going to continue to eat my plain Greek-style yogurt the same way I had it many years ago on Crete, drizzled in honey. So simple and so perfect.

-- Leslie Kelly

Flipping Flapjacks With Ollie

My 4-year-old nephew's been visiting and he loves to help in the kitchen, especially when it comes to one of his favorite breakfast foods. Who doesn't love a stack of pancakes?

The other day, he helped me load ingredients into a blender and got a real kick out of pulsing the motor until it went from a mix of flour, buttermilk, baking powder, baking soda, a smidge of salt and sugar into batter. It's a great recipe.

We cooked that tangy stuff on a new T-fal giant pancake griddle sample I received to test. It's so cool because it's got a Thermo-spot, that turns color, indicating when it's preheated. Slick!

It truly was nonstick, didn't even use a drop of oil when cooking those pancakes. It lived up to its "giant" description, accomodating six small pancakes each batch. Or, just the right size serving for a little boy with a big appetite.

Next up, a lesson in making and baking buttermilk biscuits!

-- Leslie Kelly

Getting Hooked On Pickled Herring

Earlier this week, I went to a special Taste of Iceland dinner at Ethan Stowell's Staple & Fancy. It was a joint effort between chefs Stowell andHkon Mr rvarsson in conjunction with various events celebrating the ties between Seattle's Scandanavian roots and its sister city relationship withReykjavik.

The multi-course menu was featured for several days and it worked its mojo on me. After supping on such gems as wood-fire grilled langoustine, cold-smoked Arctic char and beautiful baked Icelandic cod (pictured here, topped with delicate fingerling potato chips), I was ready to hop on a flight to Iceland!

What surprised and delighted me most was the bite-size bit of pickled herring. I've tried this preparation before and found it strong and fishy. But this dish was dreamy, a creamy curry drizzle on top. The assertive seasoning blend balanced out the strong flavors of the fish, making me look at it in a whole new light.

Then, there was also a terrific "hardfiskur", dried fish that had a chewy texture. We were told that it's eaten like bread, rich butter smeared on top. So incredibly novel and delicious.

The star of the evening, though, was a seared Icelandic lamb filet. The meat, paired with roasted veggies and finished in a rich sauce, was tender and wonderfully flavorful. The animals are raised as they were hundreds of years ago, roaming and grazing the rolling pastures. I can almost picture it. Wait, maybe I really do need to book that trip. One fellow guest bragged she and her husband had scored a great deal and were going soon.

Here's hoping for a 2013 trip to Iceland!

-- Leslie Kelly

Touring Pike Place Market With Jess Thomson

The summer tourist season is over and, once again, it's become possible to wander freely at Seattle's Pike Place Market. This special spot feels like a community, no matter what the season. It's just that during the slower shoulder months, there's more of an opportunity to visit with the vendors, the growers, the fishmongers, butchers and sausage makers who give the Market such a unique flavor.

I met up with Seattle-based food writer and cookbook author Jess Thomson earlier this week for a quick tour of some of her favorite haunts. She did a terrific job of fleshing out this collection of shops and stores and stalls in her book, Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market, beautifully photographed by Clare Barboza.Her mission, she said, was to pay homage to the incredible ingredients available, but also to riff on some classic dishes prepared in timeless cafes and restaurants. Like adding kale and squash to hot and sour soup. Brilliant!

Among her must-visit venues is Bavarian Meats, where the ladies behind the counter speak German and offer samples. Jess picked up a smoked ham hock to make a batch of green pea soup, seasoned with a little cardamom. "They gave me the recipe, but didn't want to write it down," she said. "It was kind of like the way your grandma might share a secret recipe."

She had a distinctly different experience with the big cheese at Uli's Famous Sausage: "He told me he would show me how to make the recipes and then show me how to eat them." (Shown here with the author, Uli Lengenbergtook a break from his breakfast of fried chicken gizzards from a neighborhing stall.)

We took a turn through Pear, a boutique-y grocery store/deli, where Jess praised the selection of locally produced gourmet goodies and the ample options of large bottles of interesting beer. "I don't like opening multiple bottles for a recipe," she said.

Jess was drawn into Le Panier Bakery by that intoxicating aroma of sugar, flour and butter, pointing to cookies she adores, and then stopped to check out the giant rolls at Cinnamon Works. "That's the smell of the Market in the morning," she said.

We breezed by Moon Valley Honey and Holmquist Hazelnuts -- "During my research, I kept coming back to them," she said.

There were quick stops at DeLaurenti to look for pitted Castelvetrano olives and a check on Daily Dozen Doughnuts, which recently expanded and is now making petite pies, too. Just a few steps from that wildly popular stand, Jess pointed out her go-to Market butchers, Don & Joe's. "When I asked for a hanging tender, they wanted to know if I was the daughter of a butcher," she said.

It was a fun visit, though we hit a fraction of the spots she wrote about. That would be a two-day proposition. In the meantime, here's what's going on my stove this weekend:

Spanish Chorizo and Chickpea Stew

FromPike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market by Jess Thomsen.

Made with chorizo from Ulis Famous Sausage, in the Markets Main Arcade, this easy stew has hints of Spain. Look for pimenton de la vera, or smoked Spanish paprika, in the spice aisle of a large supermarket, in a red box. Some chorizos are spicier than others; pick one that matches your hankering for heat.

1 pound (about 4 links) chorizo, such as Ulis Famous Sausages, casings removed

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

2 large carrots, peeled and cut into 1/2-inch half moons

1/2 cup dry white wine

Salt and freshly ground pepper, to taste

1/2 teaspoon pimentn de la vera (smoked Spanish paprika)

2 teaspoons tomato paste

1 (15-ounce) can chickpeas, rinsed and drained

4 cups Homemade Chicken Stock or store-bought chicken broth

1 tablespoon sherry vinegar

2 tablespoons chopped parsley (optional)

Instructions: Heat a large, heavy-bottomed soup pot over medium heat. When hot, crumble the chorizo into the pan and cook, stirring once or twice, until browned through, about 6 to 8 minutes. Break the sausage up into small bite-size pieces, then transfer it to a paper towel-lined plate. Set aside.

Add the olive oil to the pan, then the onion. Saut for about 5 minutes, or until the onion begins to soften. Add the garlic and carrots, stir, then add the wine and bring it to a simmer, using a wooden spoon to scrape the brown bits off the bottom of the pan. Simmer until no liquid remains, stirring occasionally.

Season the vegetables with salt and pepper, then stir in the pimentn and tomato paste. Add the chickpeas, stock, and reserved chorizo, and bring to a simmer. Cook the stew about 20 minutes, stirring occasionally. Stir in the vinegar and parsley, season to taste, and serve hot.

*Stew can be made 2 to 3 days ahead and reheated before serving.

-- Leslie Kelly

Sweet Consolation from a Pumpkin Bundt!

So, when I finally sat down yesterday, I decided to check the weather. Seattle has been enjoying an unprecedented streak of sun. Well, much to my dismay, I soon learned that the rain was coming our way. This grim news didn't have me sitting for very long...I soon decided to bake a warm and cozy cake. I wanted to bake a Bundt.

For a fleeting moment, I considered chocolate, basic, gingerbreador apple versions, but I soon landed on a Sour Cream Pumpkin Bundt cake from the Libby's website. I had the required classic Bundt pan handy and all of the ingredients were on deck. I tweaked the recipe by skipping the allspice, drizzling in some vanilla,and adding some pecans to the streusel topping. I could have used my KitchenAid stand mixer, but I simply decided to crank out the batter using my Cuisinart Elite food processor.

The cake is ridiculously good. It does call for two sticks of butter, four eggs, and a cup of sour cream, so, honestly, how could the cake be bad? We've mowed through half ofit already and I've promised to make another one next week.

So, now that fall weather is officially here, I'm wondering what your favorite pumpkin recipes happen to be...

Photo by Melissa A. Trainer

--Melissa A. Trainer

Wheat Germ Makes a Comeback!

Did you know that wheat germ is making a comeback?An original superfood that hails back to 1936, wheat germ is highly nutritious, convenient, and affordable. Easily incorporated into pancakes, waffles, granola, yogurt, smoothies, casseroles, and even pasta sauces, the crunchy fiber-filledingredient is rich in both vitamin E and folic acid and is currently grabbing headlines.

If you haven't reached for a jar of wheat germ lately, then you might check out the new website and campaign launched by Kretschmer. Called MyWheatGerm.com, the website features nutritional information, blog posts, product information, a clear definition of what wheat germ is, and numerous recipes. If you prefer to source ideas and information from social media arenas, check out their Facebook page where you can peruse their timeline and trot down memory lane while looking at some of their vintage photos!

Are youa wheat germ fan? Did you grow up with wheat germ in the household? If so, please share! I recently purchased a new jar of wheat germ because I was trying an old recipe from one of Maida Heatter's books. The recipe calls for the product. The cookies were excellent!

--Melissa A. Trainer

Lodge's New Paella Pan? Love It!

After graduating from college, I did the typical bumming around Europe trip: Sleeping in cramped youth hostels, trying to get the maximum mileage out of my rail pass, eating on the cheap. In Spain, it was possible to eat very well on a student budget and that's where I first fell in love with paella.

This beautifully fragrant, wildly flavorful rice and meat/seafood combo is the country's national dish and different regions have different variations. But one constant is the pan in which it's made, large and wide, so the rice can cook properly. It's handsome, too, the dish is often served tableside in Spanish restaurants.

While I've successfully mastered risotto in my own kitchen -- one of the secrets is to keep a large pitcher of hot stock at the ready, not to stir too much and to used canaroli rice instead of arborio (!) -- paella has never been on the home menu because I've never had a proper paella pan. That's why I was thrilled to receive a hot-off-the-foundry sample from Lodge to try. Interestingly, this Tennessee-based company that gives a good name to Made in the U.S.A. products, is promoting the pan's versatility: "It's for more than paella!"

Yeah, right. Still, I had to break this seasoned carbon steel pan in with a classic recipe. While at Pike Place Market, I picked up ingredients, including Bomba rice from The Spanish Table and a pound of mussels from my go-to fishmonger. I even asked to look at the harvest tag, but when I got the shellfish home and started to pull the beards off, they smelled stinky! There goes the mussel paella. Just 30 minutes before dinner and I was scrambling.

As I often do, I opened my pantry and stared at the shelves, searching for inspiration. Ah, a can of kidney beans. That would add some heft to the mixture of saucy saffron-spiked rice, green peas, red bell peppers, onions and garlic. Not classic, but not bad. It looked pretty in the pan, too, especially with chopped fresh tomatoes on top, the whole mix drizzled in olive oil.

I'll definitely give the alternative recipes a whirl, but I have a feeling paella will be No. 1!

-- Leslie Kelly

Roll Out The (Pickle) Barrel

Fermented food is so haute right now! Kimchi has gone upscale, while house-cured sauerkraut isn't just good. It's good for you, too.

The probiotic revolution is on and it goes way beyond yogurt and keffir. Those beneficial bacteria thrive in half-sour pickles and preserved lemons. That's what I learned at a new pickle place in Seattle's historic Pike Place Market.

Britt's Pickles produces a lineup of pucker-power items, stored and sold out of old-fashioned barrels. This tradition goes back to the nation's first immigrants, but disappeared when canneries came around. But you know what they say about everything old is new again?

Samples are served of all the products, including pickled garlic or pickled onions or a bunch of different types of pickled cukes. Shots of pickle brine were free!

Not sure one barrel outpost is the sign of a trend, but it's certainly a welcome development in my favorite neighborhood.

-- Leslie Kelly

Fall Into Cooking While Sitting at Home!

Do you enjoy perusing all the new cookbooks during the fall months? Do you ever find yourself wishing for a comprehensive cookbook resource that easily lets you survey the new additions and be reminded about old favorites? Do you ever dream of doing this right from the comfort of your own home? If so, then look no further.

Amazon has once again launched theirFall Into Cooking specialty cookbookstore where cooks and customers can learn about new releases, read sample chapters in books, preorder editions before they are released, and read customer reviews. Thoughtfully organized into many different sections, there's something for cooks of all ilks. I really like the New Releases section where I can easily decipher which books have just hit the bookstore shelves. In the New Fall Cookbooks and Perennial Favorites sections, I can efficiently search Editors' Picks, Baked Sweets and Treats, and many other categories. If I want to get a grip on what's going to be released shortly, then the Coming Soon Section, which lists more than 800 cookbooks, is where I'll click!

So, if the fall winds have started to howl in your neck of the woods, put on your slippers, make a cup of tea, and fall into cooking right from the comfort of home!

--Melissa A. Trainer

Creative Cocktail: ROOT Bourbon Old Fashioned with Carbonated Cherries

This week on Kathy Casey's Liquid Kitchen, I get creative with a ROOT Bourbon Old Fashioned with Carbonated Cherries! The classic Old Fashioned cocktail is a great cocktail template to get creative with. For my imaginative libation, ROOT Liqueur (an organic liqueur made with birch bark, sarsaparilla and other wild roots), Hudson Bourbon Whiskey, homemade Vanilla Bean Syrup and a dash of Bitter Truth Aromatic Bitters all make for a tasty libation. Continuing in the creativity, I carbonate some maraschino cherries to add fun fizz to the garnish!

Sant! - Kathy

Lessons Learned From Reading Labels

Recently baked up a batch of chocolate chip cookies, which was received with giddy joy by the kiddos who got to dunk those sweet treats in milk. The scene was almost adorable enough to be made into a commercial for cookies or for milk.

Yet, those cookies nearly didn't get made. When assembling ingredients, I came across a rock-hard bag of brown sugar. In fact, there were three half-filled bags of brown sugar. Bummer.

I've learned the hard way that you cannot make substitutions when it comes to baking. But what to do? I didn't have the time to run to the supermarket. I'm not sure what possessed me to read the label on the back of the brown sugar bag, but it offered sweet relief: Place a damp cloth on top of a bowl of brown sugar and leave it overnight. Fluff it up in the morning.

What? There's no time for that. What if I speeded up the process by nuking it in the microwave? Thirty seconds and done. It worked. Butter and sugar were creamed, eggs beaten in, flour sifted on top. And, oh, those cookies. The Blue Ribbon winning recipe comes from Linda Amendtfrom her fantastic book called 400 Sensational Cookies.

-- Leslie Kelly

Soup Socks!

Have any of our readers ever tried soup socks? I just discovered them while poking around the specialty fall soup section in the Amazon Kitchen andDining department this morning. I create a fair amount of stock in my kitchen and am thinking that these might be a helpful way to contain the carcass, the carrots, the onions and the herbs. Admittedly, I don't enjoy the mess that ensues with homemade stock, so these cotton mesh"socks" might simplify the task considerably. Thoughts?

Photo by Melissa A. Trainer

--Melissa A. Trainer

A Review of the Barefoot Contessa's New Book

I've said this before and I'm going to say it again. I'm a tough nut to crack when it comes to cookbooks. As a food writer and a mother of three children, I read cookbooks with a critical eye and expect them to meet the mark when it comes to performance in my home kitchen.I don't have the time or the patience for fluffy cookbooks that offer poorly written recipes. I look at it this way...cookbooks require a double investment. Of course weinvest in them when we purchase them. We then invest in them again when we trust the recipe and fork over more dough to recreate the concoctions presented by the author. When a recipe fails to perform,your investment essentially doesa double dip. This, of course, can lead to someunsavory moments in the kitchen!

When I receivedan advance copy ofIna Garten's new cookbook, Barefoot Contessa Foolproof, Recipes You Can Trust, I was immediately pleased. I kid you not when I tell you that I earmarked numerous recipes within seconds of cracking the binder. This is Ina's eighth book and it features 100 elegant recipes and 150 beautiful photographs. Throughout the book, Ina shares her foolproof tips and suggestions for crafting beautiful meals in a streamlined manner. She gives us all a taste of her personal style and love of teaching when she shares an anecdotal story about helping her assistant, Barbara,hunker down and pull off a rehearsal party. Ina explains how she helped Barbara get organized so she could host the party affordably and with confidence.

Iworked at Ina's specialty shopmore than25 years ago, so I was excited to put some of her new creations to the test. The first recipe that I created was the Spinach with Feta and Pine Nuts. The straightforward recipe calls for olive oil, onion,fresh spinach, feta, lemon, and pine nuts and the technique basically calls for sauteing the spinach with the onions and oil and then adding the lemon, toasted pine nuts and feta at the end. When I served the fabulous dish to myself for lunch, Iwas quitepleased with the results and the fact that my version looked similar to the one in the book.

The second recipe that I tested was the Raspberry Crumble Bars. Oh boy! These are a slam dunk buttery delicious winner! I love that the recipe calls for simple baking ingredients such as butter, sugar, vanilla, raspberry jam, almonds, and granola.The end result reminded me that basic can be more beautiful than fancy! (Ina has posted this recipe on her blog, so check it out here.)

I have other recipes thatI plan to try in the next few weeks, but I wanted to get the ball rolling on Foolproof! The book won't be released until October 30, but you can preorder a copy here.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Making Beer Mustard at Home

Have you ever tried making mustard at home? This has been on my "culinary to do list" for some time now. I finally just got around to trying it last week. I was shopping at Central Market in Shoreline and picked up a recipe card for Homemade Beer Mustard. Inspired by their German Week Theme, I went to the bulk bins in the store and stocked up on mustard seeds and dry mustard powder. I purchased a bottle of robust German beer and went to work at home.

Remarkably simple to make, the recipe did require a two step process. To get started, I soaked yellow and brown mustard seeds in water and half of the beer overnight. The next day, I grabbed my Le Creuset saucier and simmered the remaining beer with brown sugar and spices. The simmered mixture was then combined with the soaked seeds and everything was whizzed together for a few minutes in my Cuisinart Elite food processor. At first taste, the mustard seemed overpowering, but the recipe clearly explained that the mustard would mellow with time.

I put the mustard in a jar and tasted it again this morning with a little cheese. Much to my delight, it is excellent. It will be great for sandwiches and sausages. And, I might even incorporate it into a robust vinaigrette.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Cheers to a Green Goddess cocktail!

This week on Kathy Casey's Liquid Kitchen, I shake up a Green Goddess cocktail with special guest and LUPEC - Seattle member Lynne Becker! In honor of LUPEC (Ladies for the Preservation of Endangered Cocktails), Lynne and I combine frothy egg whites with Green Chartreuse and silver rum with fresh pineapple and lime juices as well as a dash of Bitter Truth Celery Bitters!

Cheers! -Kathy

Crafting Fig and Apple Jam at Home

I've been on a fig and apple kick this week. Last weekend I wrote about my little productive fig tree and yesterday I rambled on about my apple harvest. Last night, I decided to craft a fig and apple jam from scratch.

I love fig jam and cheese, but I don't always like the price of those little jars of fig preserves. When I was poking around the California Fig Advisory Board's website last week, I noticed that there were lots of recipes for dried figs. I had never used dried figs but I suspected that their recipe for Fig-Apple Jam would result in a delicious jam similar to the one I have been buying. Alas, my instincts were correct because I made that recipe last night and the results are excellent!

The recipe is pretty simple and features dried figs, apples, the zest and juice from an orange and lemon and lots of sugar. The procedure requires snipping the stems off the dried figs, pulsing the figs and apples in the food processor, and then basically simmering the sweetmixture for about 40 minutes.

I was quite impressed with the end result and when I dolloped some of the warm jam on a cracker with a little blue cheese I knew I had a slam dunk keeper of a recipe. I think it would make a great addition to a holiday cheese basket. And, one of the big bonuses to the recipe is that dried figs are available yearround, so you can crank out this recipe on the colder darker drearier days of winter!

So, if you like fig, cheese, apples, jam, give this one a shot!

Photo by Melissa A. Trainer

--Melissa A. Trainer

Tackling the Backyard Apple Harvest

We have an old apple tree in our yard. Unfortunately, we don't know its age or variety. This year, however, we havea bumpercrop of apples which we picked last week. This weekend I plan to put my nose to the grindstone and do something with them.

My brain has been running wild with ideas--apple chutney, applesauce, cake, muffins, cookies, pie or tarts? Maybe a savory sauce to serve with a roast? I've consulted my disastrous recipe folder, my old blog posts, websites, The Forgotten Skills of Cooking by Darina Allen, the Washington State Apple Commission, and various little community cookbooks.

While trying to bring my thoughts under control, I gathered links and recipes to solidify my plan. Here are some of the things I now have on deck. If you have a bumper crop of apples, then you might find these resources helpful as well.

Buttery Apple Cake from Land O' Lakes--a classic and a staple in my collection.

Cascade Chunky Applesauce

The Original Morning Glory Muffin from Nantucket in 1978

The Forgotten Skills of Cooking by Darina Allen--In this book, Darina includes wonderful insights and recipes for cooking with old apples. In the header to her recipe for applesauce, she mentions that old apples tend to break down into a fluff. Much to my delight, I noticed that indeed my heirloom applesauce had a "fluffy" texture to it.

The Apple LoversCookbook

What are your favorite apple recipes?

Photo by Melissa A. Trainer

--Melissa A. Trainer

Feeding the Young Athlete...Revised and Updated!

Do you struggle to feed the athletes in your family? Are you baffled when it comes to pre and post practice meal solutions? I have felt this way for a long time. Admittedly, I've been going up to bat for a number of years on this topic, but I always feel like there is room for improvement, especially now that my athletes are teenagers!

About ten years ago, I discovered Cynthia Lair's self-published book entitled, Feeding the Young Athlete. Cynthia is an Assistant Professor in the Nutrition and Exercise Science Department at Bastyr University. Her book has been a fabulous resource that I have used over and over. When I discovered that Cynthia had revised the book, I was excited to get a review copy.

Hot off the press and now published by Readers to Eaters, this book is eye catching and improved. Many of the original recipes remain, but Cynthia has also added new ones such as the delicious and satisfying Gingerbread Molasses Cookies. (Cynthia is featuring the recipe on her website and you can find it here.)

When I received my review copy I purposefully left it on the kitchen table for the afterschool feeding frenzy. The eye catching graphics and sensible quotes caught the eyes of all my children. They sat and read the book, commenting approvingly on recipes and tips. I definitely think they digested the material as well.

Thank you, Cynthia and Readers to Eaters, for a great family-friendly culinary resource!

--Melissa A. Trainer

Professional Results with a Waring Pro Slicer

With the price of meat positioned to go through the roof in the next few months, I think it's worth talking about auseful tool--the Waring Pro Slicer. I have had this slicer for nearly seven or eight years and it is excellent.

Admittedly, this isn't a tool that I use daily, but it is one that works beautifully when put to the task of tackling leftover roast beef or pork. Of course, there are many ways to use up leftover meat, but this meat slicer does a fabulous job of slicing meat into paper thin pieces that are easily incorporated into sandwiches or paninis. (Sandwiches and paninis are, without a doubt, great meal stretchers!)

I like the appliance because the suction cups on the base prevent the machine from slipping and the hand guard protects fingers from the super sharp adjustable slicing blade. The versatile machine also works well for slicing leftover bagels, baguettes, salami, and cheese. Do you use a meat slicer?

--Melissa A. Trainer

What's On Your Feet In The Kitchen?

A fun discussion broke out on Twitter today, when some of my foodie friends admitted, sheepishly, that they cook in barefeet. "And it's killing my back!"

Others chimed in giving Crocs a thumbs up for comfort. (Just like Mario Batali, pictured here with a few people who you might recognize!) Others were big on Dansko. I know pros who swear by Birkies and Keens. It really is a matter of safety, as well as comfort. Splattering hot anything on your tender tootsies is a real burn!

One dude found what sounds like a perfect middle ground: kitchen slippers! Genius!!

Yet, when I went surf/shopping for some, all I found was the silly mop slippers. Huh? Do these work? I might be willing to give 'em a try!

-- Leslie Kelly

Drinkable Dessert: Liquid Indulgence

This week on Kathy Casey's Liquid Kitchen, treat yourself to my Liquid Indulgence! Perfect as an after dinner sweet, The Quiet One from Vitamix expertly blends ice, vanilla ice cream, brewed espresso and caramel. Add a float of mezcal and a pinch fleur de sel for a fun way to end your meal.

Salud! -Kathy

Trying To Make A Mole Verde

Last week, while visiting my sister in Los Angeles, I had some absolutely killer Mexican meals at a teeny place on Colorado Boulevard in the Eagle Rock neighborhood. The flavors were so bright and fresh, the spices so unusual and exotic. I went to Cacao Mexicatessen twice during my stay just to make sure it was as good as I thought it was on that first visit.

Both meals, I swooned over the mole. One was the dark, almost bittersweet sauce most people think of as mole. It was mixed with corn tortillas for an unusual take on chilaquiles, a couple of fried eggs on top.

The second serving was an unusual mole verde, one of the many variations from Oaxaca. This one was made with ground pumpkin seeds, jalapeno peppers, tomatillos and chicken stock. At least that's what I'm guessing. I searched for a recipe and found one that seemed about right, so I made it last night. Chili rellenos -- baked, not fried -- sat on top of the smooth, spicy sauce at the restaurant and I was determined to try and recreate the dish at home.

It turned out pretty well, though the sauce was nowhere near as smooth as the mole prepared by the seasoned pros at the Mexicastessan. And I'm sure my cheese filling for the poblano peppers was far from authentic, a mix of ricotta and chevre. But its tangy kick was just the right note to go along with the fiery symphony of flavor from the sauce.

Going to restaurants satisfies on so many levels, the great food and fun conversations around the table, the pleasure of enjoying good service. There's really nothing like hitting that magical trifecta. Sometimes, a wonderful experience is inspiring, too. I definitely plan to try making that mole again.

-- Leslie Kelly

Happy Oktoberfest Y'all!

Today marks the beginning of the 16-day celebration known as the world's biggest beer bash. Millions of people visit Munich, Germany every year for this foamy fete that's been going on since the early 1800s.

Originally, a way to punctuate the end of harvest season, the official Oktoberfest is now centered around pop-up beer halls in vast tents, live music and the beloved bratwurst.

While Munich is the center of the Oktoberfest universe, there have been many spinoffs around the world, and one of those is held in my childhood stomping grounds. In Leavenworth, Oktoberfest doesn't get started until October. But it goes hard for three weekends.

I've never been! Maybe this year. But before I make that kind of commitment, I think I need to invest in my own stein.

-- Leslie Kelly

Figs from the Kitchen Garden

A few years ago my husband gave me two little fig trees. We planted them in one corner of the yard. They weren't terribly fruitful in that spot. This winter we had to move the trees due to a project and in haste we simply plopped them into the back of one of our raised beds.

Much to my shock, the little fig trees are going gangbusters this year! InJuly I planted a crop of beets under the trees and thenwatered the raised beddaily throughout the summer. Clearly the trees like their new home because this morning I harvestedthe plump ripe figs shown here.

Last nightI experimented with one fig by simply cutting it up, putting it on some flatbread, adding a little olive oil, cheese, proscuitto and homegrownarugula. I broiled the "pizza" for a few minutes andit was quite nice with a glass of wine. However, this morning I decided to harvest more figs and hunt around for inspiration. While doing so, I discovered California Figs, the consumer website produced by the California Fig Advisory Board. It is a fabulous website with lots of tips, recipes, history,and inspiration. This is now my figlicious resource for my crop of homegrown figs! Fig jam, chutney, salads, appetizers plus tips for storing and freezing...It's all there!

Photo by Melissa A. Trainer

---Melissa A. Trainer

Have Tomatoes, Will Travel

The peak growing season is winding down and I am determined to eat as many summer tomatoes as possible. While visiting my sis in Southern California, that was easy enough to accomplish. In her backyard garden, there are tomato plants taller than me!

We spent one morning picking and preserving a whole bunch of Romas, making a super simple sauce that we simmered and ladled into freezer bags. It will be the foundation she can later build on, turning it into anything from eggplant parm to a fiery enchilada sauce. The flavor of those sturdy plum tomatoes was absolutely delicious on its own, having an almost meaty quality. Making the sauce involved sauteeing some chopped garlic in olive oil, adding halved tomatoes and covering with a lid until they've broken down a bit. Once the tomatoes turned sort of saucy, I mashed them further with a tater masher. Added a little salt at the end, simmered for 20 minutes and it was bursting with fresh, bright flavor. So good!

When it came time to pack my bags, I tried to figure out to take a little bit of the Sunshine State home. Hmm. How to transport? Scanned the kitchen and spotted an empty egg carton! It worked!

While the container of green mole did NOT make it through TSA screening -- it might not be "liquid" but it's considered a paste, like peanut butter and that is a no-no -- the carton of tomatoes were not a problem.

So, I re-created that sauce last night and served it on top of grilled eggplant, finished in a flurry of shaved Pecorino. It was a big hit at the dinner table, keeping the tomato season sizzling along a little longer.

-- Leslie Kelly

Le Creuset Launches Technique Videos with Michael Ruhlman

I am a loyal Le Creuset customer. For many years now, these enameled cast-iron pans have formed the backbone of my kitchen equipment. I havenumerous Dutch ovens, saucepans, trivets, pate terrines, frying pans, and au gratin dishes. I have purchased many of these new, received them as gifts,or found them at estate sales. I visit the Le Creuset website often because I am always interested in what's new or soon to be released.

Earlier this week, I was quite thrilled to discover that they recently launched a very informative and well done video techniqueseries featuring Michael Ruhlman. Ruhlman is a well-known cookbook author and in the first episode, "Bread Baking," he does a nice job of demonstrating how to use a Le Creuset Dutch oven in order tomake a fabulous loaf ofFrench bread.

In the video, Ruhlman discusses Jim Lahey's groundbreaking technique first featured in The New York Times in 2006and then goes on to demonstrate his own technique for baking a big beautiful loaf in one of the signature Le Creuset Dutch ovens. While watching the video, I really got the sense that the video was about the customer and the cook, NOT the chef. Ruhlman clearly explains how and why he does things and he does it in a sincere fashion that is not at all flashy or flamboyant. That's my kind of teaching!

I was quite excited about the quality of the videos, so I contacted Ruhlman directly via email. He responded quickly and graciously via email, explaining that he was thrilled to be working with Le Creuset and that the videos help him to achieve his goal of getting more people to cook.

Indeed,Ruhlman's culinarygoal worked on me because Iprinted the recipe and am readyto give his method a shot in my treasured Dutch oven!

For Ruhlman's "back story" on the project, click here.

--Melissa A. Trainer

Repeat After Me: Canning Is NOT Hard

I'm a huge fan of New York Times columnist Melissa Clark, but was bummed to read her latest piece, which advocated for making jam for the fridge instead of preserving it even longer. Canning is not simple,she wrote. And even worse: "What would happen if I did it wrong?Would I kill my whole family after one marmalade-slathered breakfast?"

NOOOO! That's just the kind of black eye the Canning Across America crew has been battling the past few years, trying to encourage potential preservationists that it's possible to put 'em up and eat summer fruit in the chill of winter. There's really nothing to it.

Like anything worth doing, it does take practice. It can be hot, time-consuming and make your kitchen a sticky mess, but it's not hard. Especially if you do small batch canning, which doesn't require the big kettle. Just the nifty basket in the Ball Canning Discovery Kit. Follow the directions. You'll be fine!

-- Leslie Kelly

Explore the Joys of Gluten-Free, Sugar-Free Baking

Sugar may be the next transfat, at least when it comes to foods we are urged to avoid if we want to follow a healthy diet.

Thats why I was happy when a copy of award-winning cookbook author and beloved baking instructor Peter Reinharts latest book, The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss, crossed my desk.

The book is co-authored by Denene Wallace, who started making baked goods and founded Proseed Flour (which specializes in high-protein/low-carb, gluten-free flour) after being diagnosed with type II diabetes and gluten intolerance.

Reinhart and Wallaces healthful recipesdesigned for anyone sensitive to gluten, who is diabetic, or who needs to reduce carbs to prevent illness or lose weightinclude everything from breads and pizzas to cookies and crackers to muffins and cakes to cookies and pies. There are even recipes for pretzels, coffee cakes, and breakfast treats!

Lemon Drops (refreshing lemon-flavored cookies) are made from a few simple ingredients including almond flour, Splenda or Stevia Extract or Stevia Sugar, eggs, melted butter or margarine, and fresh lemon juice and extract. Frost the cookies with luscious Lemon Fondant Icing and youve got a healthy and flavorful treat. Even vegans can partake by following the dairy- and egg-substitution guidelines included in the book.

Interesting (not to mention inspiring) to note that, as a result of writing this book, Reinhart lost 14 pounds and Wallace was able to completely get off insulin.

The busy baking duo offer sources for nut and seed flours, tips on gluten-free baking, and a list of their classes and appearances around the country on their blog.

Just a few of the many good reasons youll want to order a copy of The Joy of Gluten-Free, Sugar-Free Baking for yourself or a loved one today.

Lemon Drops

Makes about 24 cookies

3 cups (12 oz / 340 g) almond flour

1¹/₂ cups Splenda or Stevia Extract in the Raw, or ³/₄ cup New Roots Stevia Sugar

1 teaspoon baking powder

¹/₂ teaspoon salt

3 eggs (5.25 oz / 149 g)

¹/₄ cup (2 oz / 57 g) salted butter or margarine, melted

¹/₄ cup (2 oz / 57 g) fresh lemon juice

1¹/₂ teaspoons lemon extract

¹/₂ teaspoon liquid stevia

Lemon Fondant Icing

²/₃ cup powdered erythritol, Stevia Extract in the Raw, or Splenda, or ¹/₃ cup New Roots Stevia Sugar

2 tablespoons fresh lemon juice

Position 2 oven racks in the middle of the oven. Preheat the oven to 350F (177C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then lightly mist the surfaces with spray oil.

In a medium bowl, combine the almond flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the eggs, butter, lemon juice, lemon extract, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see Cooks Hint 2, below). Scrape down the sides of the bowl and stir for 30 seconds.

Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie; alternatively, lightly grease your hands and roll the portions of dough into balls. Space the cookies about 3 inches apart (measured from the center of each cookie).

Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are light golden brown and firm to the touch.

Meanwhile, make the lemon fondant icing (which is optional). In a small bowl, combine the erythritol and lemon juice and whisk until thoroughly blended.

Let the cookies cool on the pan for about 3 minutes. While theyre still on the pan, brush the tops with the icing; alternatively, you can dip the cookies into the fondant to coat the tops.

Put the glazed cookies on a wire rack and let cool for at least 15 minutes before serving (this also allows the fondant to set up).

Cooks Hint 1: Dont try to substitute vegetable oil for the butter or margarine in this recipe. It wont create the same flavor synergy with the lemon juice that youll get with butter or a good-quality buttery spread. We highly recommend using an electric mixer for this recipe, because the dough is very thick and sticky and difficult to stir by hand.

Cooks Hint 2: Thick, sticky dough means that the consistency of the dough will resemble cooked oatmeal or porridge, and it will be sticky. A spatula or wooden spoon will stand straight up when inserted into the center of the mixture. The dough will hold its shape when dropped from a spoon, and is even moldable once transferred to a baking sheet. This description applies to many of the recipes for breads, cookies, hush puppies, and crackers. In some instances, we will say very thick and sticky, which means its even thicker and almost, but not quite, stiff.

Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Leo Gong 2012

Creative Classics: Evander Old Fashioned

This week on Kathy Casey's Liquid Kitchen, I make an Evander Old Fashioned! My creative take on this Golden Age classic uses two of my favorite spirits: gin and rye whiskey! Along with a housemade Spiced Angostura Syrup, Cointreau and a dash of peach bitters, this cocktail is perfect to sip on during the coming fall season.

Slinte! -Kathy

Name That Fruit!

I've been visiting my sister in Southern California, soaking up the sun and making some delicious discoveries. On a trip to a garden spot called the Urban Homestead in Pasadena, we picked up some of the walnut-size fruit, pictured here.

I had never tasted a jujube, but after munching on them, I did some digging. (Thank you Wikipedia!) The fruit is also known as a red date, Chinese or West Indian dates. Though they taste more like an apple than the sticky dates most people wrap in bacon.

They have quite the storied history, being used for medicinal purposes in addition to culinary applications. Jujubes are believed to have anti-stress properties and they're antioxidants, too.

The head homesteader who sold us the fruit -- as well as beautiful Mexicola avocadoes and honey from the on-site apiary -- told us many folks like to chutnify them. And that's exactly what we did, simmering them on the stovetop with some chopped shallots and raisins, a little bit of sugar and a splash of vinegar at the end. Didn't get as jammy as a typical stone fruit chutney, but the taste was bright and sweet. Just the right note of pucker power. Can't wait to serve it with some grilled pork chops!

-- Leslie Kelly

Tackle Many Tasks with A Bench Scraper

The basic bench scraper is one of the simplest tools in the kitchen. However,it is also one of the most useful and versatile ones.

I have had mine for many years now. Of course, I use it to scrape excess dough off the counter or to cut pastry into segments. However, I also use it for cutting chilled brownies or pecan squares into perfectly neat little rectangles. When my children were little, they used the bench scraper in order to safely cut fat chubby carrots into big chunky hunks for stew. Yesterday, my husband used the bench scraper to expedite a tedious task--the defrosting of the freezer. We have a freezer that needs to be defrosted annually because the frost accumulates...the bench scraper is the perfect tool for quickly scraping some of that frost off the shelves.

Basic in design and affordable to buy, the basic bench scraper is a "must have" on my kitchen list. It is one of those tools that Icontinually call into action. Do you use a bench scraper in your kitchen?

--Melissa A. Trainer

200 Recipes for Canned Seafood!

Do you avoid canned seafood? Do you think canned is inferior to fresh? If so, then I invite you to check out 200 Best Canned Fish and Seafood Recipes.

Hot off the press from Robert Rose and written by Susan Sampson, the comprehensive book features an array of recipes using canned salmon, tuna, shrimp, crab, clams, oysters, lobster, and more. I only received my review copy a few days ago, but I have already earmarked a number of canned salmon recipes.

Sampson is the former food editor of the Toronto Star and her experience clearly shines in this book. Partial to salmon myself, I beemed in on that species while perusing the book. In her section on canned salmon, Sampson explains that salmon, after tuna, is next on the most popular list for canned seafood options. She also refers tocanned sockeye as the "king of canned" salmon and notes that thesockeye's naturally bright color and inherently rich flavor contribute to its popularity on the plate. Her Classic Salmon Salad recipe looks quite good, but it is her recipe for Moroccan-Style Salmon Quinoathat soon had me writing a grocery list for the ingredients.

So, even though canned seafood can sometimes get a bad rap from seafood aficionados, it definitely has its place in the pantry. In her book Sampson clearly demonstrates that canned seafood offers convenience and versatility and can easily (and affordably) be worked into quick healthy salads, soups, frittatas, chowders, pizzas,and main course dishes.

--Melissa A. Trainer

Garden to Brunch: Bloody Good Balsamic Mary

This week on Kathy Casey's Liquid Kitchen, I make my Bloody Good Balsamic Mary! Have a summer's bounty of garden goodies? Use them in my creative Bloody Mary recipe. Housemade Bloody Good-infused Vodka along with a tasty Balsamic Mary mix (made with my Vitamix Bar Boss Advance blender) makes for the perfect Sunday brunch drink. Don't forget to get creative with the garnishes!

To life! -Kathy

A Foolproof Education from the Barefoot Contessa

Have you ever had a job where you feel like the experience has stayed with you for decades? Do you feel like the knowledge you gleaned was far more valuable than those paychecks that were cashed and have long since been spent?

Well, this is exactly how I feel about the days that I worked at Ina Gartens Barefoot Contessa on Main Street in Westhampton Beach. Ina has long since sold that store and moved on to bigger and better things, but the lessons that I gathered in the 1980s while slicing, serving, and dicing at Barefoot have withstood the test of time.

Back in the 1970s my parents purchased a lovely little summer home on Main Street in Westhampton Beach. I spent a better part of my childhood helping them restore that 1920s home and property. When I got tired of weeding, mowing, mulching and spackling, I would walk along Main Street into town. On more than one occasion, I found myself peering into the windows and surveying the display cases of Inas specialty foods store.

Intuitively, I knew that Ina was well ahead of her time. All of her deli dishes and baked goods were made from scratch and displayed beautifully. She cared about her customers and clearly her New York-weary customers adored her. They looked to her for comfort and trusted her menu suggestions. Of course, she always seemed to have a delicious solution at the ready! I found her shop fascinating.

One winter when I was in college, I mustered the guts to apply for a summer job at Barefoot. Much to my delight, they called to schedule an interview and I soon found myself being interviewed by Ina in her New York City loft. I think I was hired as counter help or deli person and started as soon as school got out. To this day, I remember my first day at Barefoot. I wasnt shoved behind the counter and told to get to work. Instead, I was handed a big binder and was instructed to read it. The binder featured the beautifully simple Barefoot Contessa logo and on each page of the manual I learned the ins and outs of the shop and how to treat the customer. However, my culinary education didnt stop when the binder was closed and put back on the shelf.

Without a doubt, my culinary education really began when I donned a fresh white apron and was sent into the trenches behind the counters! This is where I learned endless nuggets from Ina herself. Highly energetic, Ina was a hands on teacher. She didnt just tell her staff how to do something, she would demonstrate or do it first as an example. She is a natural teacher and a fabulous food marketer.

After reading Rebekah Denns interview with Ina Garten yesterday in The Seattle Times, I decided to create a list of some of my favorite lessons learned while working with Ina. Here are just a few:

Keep the coffee pots full and always use cold water when making coffee!

Keep the muffin baskets loaded--No one wants to feel like they are getting the last muffin left in the store.

Slice off a piece of the pound cake before displaying itNo one will ask you to make the first slice just for them!

Slice the cold smoked salmon thinly on an angleThis is the only way the customers from New York will want it!

Dont be Stingy! Ina told us that volume sells volume, so make sure that the bowls and baskets were refilled and looking abundant! Indeed, this made a huge differenceCustomers who saw a half full bowl of salad would inevitably slither along the counter to another option!

Cut flower stems on an angleThe angle lets the stem absorb more water and keeps the flowers fresher.

Cut brownies after they have completely cooled--Warm brownies dont cut cleanly!

Poach chicken correctlyHard overcooked chicken was a definite NO NO in the Barefoot Contessa signature chicken salad...or any chicken salad for that matter!

Honor the customer! At Barefoot, we learned that the customer was always right.

I learned countless other things while at Barefoot during those beautiful balmy days of summer. Clearly, they have withstood the test of time and been Foolproof!

--Melissa A. Trainer

A Big Offset Spatula for A Make or Break Situation...

Do you have a large offset spatula in your kitchen? I have one in mine, and this morning I found myself huntingfor it. I had spontaneously made an apple braid and when it came time to transfer the flaky pastry to a wire rack for cooling, I was stumped on the best way to do it.

A regular spatula wouldn't have supported the pastry, and I didn't want to risk the pastry crumbling during the transfer. Within seconds, I realized that my big fat spatula, which was a gift from my father and is usually reserved for the grill, was the tool for the task. It worked beautifully. The spatula wasn't quite as large as my apple braid, but it was big enough that the pastry could easily be transferred from the baking sheet to the cooling rack.

A big spatula seems like such a basic tool that it's hardly worth writing about. However, sometimes it is those basic tools that make or break a situation!

Photo by Melissa A. Trainer

--Melissa A. Trainer