South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

Cabin Fever

This past week, a spring snow storm of proportions most only associate with Laura Ingalls Wilder stories pummeled through our state. Our area was hit first with a day of pea soup fog so dense that it was impossible at times to see the neighbors across the street.This turned to rain and sleet through the night that froze as a base for snow that fell for 3 days with accumulations of over a foot of heavy, wet white stuff. Of course, this being South Dakota, the wind also blew. Drifts, anyone?

The western part of the state saw snow fall totaling over 20 inches and in some places closer to 30. Eastern populations were tested with an ice storm that coated trees and power lines and crippled both. Mature trees toppled under the weight of the moisture and as I write this post, thousands of people haven't had electricity for 5 days.

No travel was advised, and interstates were closed. Power crews, snow plows, and farmers with cows calving had no choice but to weather the elements, but everyone else basically hunkered down to wait out Mother Nature's temper tantrum.

Watching my social media feeds, I saw most enjoy the first day of being house bound. Those that had power watched movies, made pot roasts and chili, and caught up on neglected home projects. Even without electricity the early storm hours were treated as a novelty with creative candle and flashlight arrangements and reading *gasp* actual books when their Kindle batteries died. Everyone gave updates on snowfall totals and broken branches in backyards. 

As time wore on, the updates were less cheery. Fingers and noses were cold. Movies were old. They craved a food not in their fridge or pantry, and wanted coffee desperately. Many ventured out and shoveled as they waited for maintenance crews to clear roads and/or restore power. People had cabin fever.

Not me. Not really. I am, for the most part, a homebody. The never ending snow was a valid excuse for me to stay home just like I wanted. I did shovel a path for the pups. That is a necessity with my low-to-the-ground dachshunds. But, it wasn't until my car seriously looked stranded by a drift that I began to feel even a twinge of needing to get out. Although, even then, I didn't want to leave. I just wanted to be able to, if I should decide to do so.

This spring snow storm was terribly destructive for the eastern part of the state, but out here on the prairie, it was much needed moisture. Last summer's drought conditions hadn't been helped much by a fairly dry winter. We need the heavy, wet snow on the fields and pastures.

I also needed an excuse to dig back into my winter arsenal of recipes. 70-degree temps the week before had me looking at salads and grilling, but 3 days of snowfall brought the Easter ham bone from the freezer for a big pot of ham and beans. Snow equals comfort food, and as fresh and lovely as a spring salad might be, nothing is more nourishing for the soul on a cold day like comfort food.

Beef Filets with Pomegranate Wine Sauce are a decidedly winter food for me. Sure, pomegranate juice is available year round, but the fruit is seasonally winter. The sauce is rich and comforting and just the thing to enjoy on a snow day. It might even console those with cabin fever.

Beef Filets with Pomegranate Wine Sauce

(adapted from Cooking Light)

4 beef tenderloin steaks

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

olive oil

1 tablespoon minced shallots

1/3 cup red wine (I used a Merlot.)

1/3 cup pomegranate juice

1/3 cup beef broth

2 sprigs thyme

1 1/2 tablespoons chilled butter, cut into small pieces

Heat olive oil a large, cast-iron skillet over medium-high heat.
Season steaks with salt and pepper.
Add steaks to pan and cook 3 minutes on each side, or until well seared and cooked to desired doneness.
Remove steaks from the pan; keep warm.
Add shallots to the pan and saute.
Season with pepper and add wine, juice, broth, and thyme.
Bring to a boil.
Cook about 7 minutes or until reduced.
Remove from heat and discard thyme springs.
Add butter to the sauce, stirring until melted.
Serve sauce over steaks.

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

Sunshine on My Shoulders Makes Me Happy

The sun is shining today...for the second day in a row...after 5 days of constant rain and drizzle and wet and gray and cold and YUCK.  Sunshine on my shoulders makes me happy. 'Nuff said.

Something crisp and refreshing to sip as I enjoy this sunny day? Of course. How about a Pomegranate-Honey Cooler? This is basically a wine cooler, but not your syrupy sweet Bartels and Jaymes (rest assured, I had to Google to know how to spell Jaymes properly). Blending dry and slightly lemony Pinot Grigio with the mild and fruity pomegranate juice creates a brisk, fresh drink that is thirst-quenching on a sunny summer's day. Add just enough honey to balance the tartness, but don't go overboard.

Now, please excuse me. I have some sunshine to enjoy with the Pomegranate-Honey Cooler On My Plate (or rather, In My Glass...but that might be another blog).

Pomegranate-Honey Cooler

1 botttle dry white wine (I used Santa Margherita Pinot Grigio)

1 1/2 cups pomegranate juice

2-4 tablespoons honey

slices of lemon

Combine wine and juice in a pitcher.
Add honey and stir until dissolved.
Divided among 6 ice-filled glasses.
Garnish with slices of lemon. (Serves 6)

Mother's Day Fantasy

I am only the mother to our 2 pups. Ace and Sissy aren't big on recognizing commercial holidays, and therefore, Mother's Day is mostly ignored for me. However, if we were going to fall into a fantasy world of puppy mothers having anything that they wanted today (instead of the Quaker Oats Weight Control oatmeal that I am snarfing as I type this), my mind runs to a leisurely brunch.

In a conversation on a recipe site message board, I promoted an Onion Tart. A friend piped up that it would be a great Mother's Day Brunch. I agree, wholeheartedly. It spurred fantasies of someone else preparing this combination of onions sauteed in butter, cream, Parmesan, and a flaky crust. I imagine it served with a crisp, fresh salad. Green Salad with Pomegranate and Mandarin would fit the bill nicely with its combination of greens and the bright flavors of the fruit.

Yep. My mind is going to wander to fantasies of a Mother's Day Brunch of Onion Tart and Green Salad with Pomegranate and Mandarin On My Plate. Now...if only the dogs could cook.

Onion Tart
12 tablespoons unsalted butter, cold, cut into small pieces, plus more for tart pan
2 cups all-purpose flour, plus more for dusting
1 ½ teaspoons salt
½ cup ice water
1 ½ pounds onions, finely chopped
1 large egg, lightly beaten
½ cup heavy cream
¼ teaspoon fresh ground pepper
1 pinch nutmeg, freshly grated
¼ cup Parmesan cheese, freshly grated

Butter a 10-inch tart pan with removable bottom; set aside.
Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt.
Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal.
Add 1/2 cup ice water, and stir just until a dough forms.
Form into a disk, and wrap in plastic wrap.
Chill for at least 15 minutes.
Preheat oven to 375°.
On a lightly floured surface, roll out dough to 1/8-inch-thick round.
Fit dough into prepared tart pan; trim excess.
Line with a parchment paper round, and fill with pie weights.
Chill for 15 minutes.
Transfer to oven, and bake for 15 minutes.
Remove pie weights and parchment paper.
Bake for 5 minutes more.
Remove from oven, and set aside.
In a large skillet, heat remaining 4 tablespoons butter.
Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat.
In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg.
Stir in onions.
Sprinkle baked tart shell with cheese.
Spread onion mixture evenly over cheese.
Bake until set, 35 to 40 minutes. (Serves 8)

Green Salad with Pomegranate and Mandarin

2 cups iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
½ cup pomegranate seeds
1/2 cup mandarin orange section
½ cup balsamic vinaigrette (recipe follows)

Mix all greens together in a large salad bowl, adding more lettuce if need be. Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and pepper

Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields ¾ cup dressing)

Happy Mother's Day!

Prime Time

I ALWAYS do a turkey for Christmas dinner. Turkey, dressing and all of the fixings are such a no-brainer meal for me. Everything can be the same year after year, or I can mix it up with some slight variations of standard recipes. This year, I was on a roll with shaking up my traditional menus. I decided to serve prime rib for Christmas dinner.

Two of Hubby's sisters, their husbands, and my in-laws joined us at our Christmas dinner table for a meal that they claim was fit for a king. I have only prepared prime rib 3 other times, and one of those times I miserably overcooked it. It is a simple main dish, but requires a good meat thermometer and some steady attention to pull the roast from the oven at the right time. This time, I succeeded in producing a perfect medium rare prime that could be cut with a fork. Prime time was on my plate.

Christmas Dinner Menu

SALADS
Green Salad With Pomegranate and Mandarin
dressed with Balsamic Vinaigrette
Strawberry Applesauce Salad

SIDE DISHES
Chiffonade of Brussels Sprouts with Bacon
Spinach Twice Baked Potatoes
Crab Stuffed Potatoes
Dinner Rolls

MAIN COURSE
Prime Rib Roast

DESSERTS
Cranberry Cherry Cheesecake
Frozen Peppermint Cheesecake

A crisp, fresh salad is a great way to start a meal, and the addition of sweet, but tart fruit with a tangy dressing makes even the most boring lettuce stand up and be noticed.

Green Salad with Pomegranate and Mandarin

2 cups torn iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
½ cup pomegranate seeds
½ cup mandarin orange sections
½ cup balsamic vinaigrette (recipe follows)

Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and pepper

Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields 3/4 cup dressing)

Strawberry Applesauce Salad is another bright burst of flavor in what could otherwise be considered a very heavy meal. While I know that jello salads make some people roll their eyes, I like this fruity combination and often add it to my holiday table for a punch of color and its tangy flavors.

Strawberry Applesauce Salad

1 (3 ounce) package Strawberry Jell-O
1 cup boiling water
1 (10 ounce package) frozen strawberries, slightly thawed
1 cup applesauce

Dissolve gelatin in boiling water.
Add frozen strawberries (may slice strawberries, if large-sized).
Stir until berries are thawed.
Add applesauce and mix well.
Pour into serving bowl and chill. (Serves 12)

A salad isn't enough green on my plate to make me happy. Although, sauteing brussels sprouts in bacon fat probably cancels out any of the healthy green aspects of Chiffonade of Brussels Sprouts with Bacon. Originally, I prepared this dish by hand shredding each individual little brussels sprout with a box grater. For just Hubby and I, this was OK, but I would never consider it for a larger meal with guests. Thankfully, last year's Christmas gift, a Cuisinart food processor, works magic with just a pulse of the button.

Chiffonade of Brussels Sprouts with Bacon

2 pounds Brussels sprouts
5 slices bacon, finely diced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
Shred the sprouts with the coarse shredding attachment of your food processor.
Set aside until about 10 minutes before service.
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
Saute until crisp-tender and bright green, about 3-5 minutes...if the bacon does not have sufficient fat, you may add some chicken broth at this time.
Add the bacon, salt and pepper, and toss to combine.
Taste, adjust seasonings and serve. (Serves 8)

Twice baked potatoes are an excellent make-ahead side for serving with a Prime Rib dinner. The combinations of ingredients available are endless, and prep really is easy. I chose both Spinach Twice Baked Potatoes and Crab Stuffed Potatoes to add options for my dinner guests. While the "green stuff" in the spinach potatoes might worry some, the flavors are mild with the spinach adding more texture and color than flavor distinction. At our Christmas Dinner, the crab stuffed potatoes were the testers' favorites. I use surimi (imitation crab) in the potatoes because I like the bit of sweetness that it offers.

Spinach Twice Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until completely done.
Cut each potato in half, lengthwise, and scoop out into large bowl.
Place the potato shells on a baking sheet.
Squeeze the spinach to get all the water out of it, and until it is fairly dry.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

Crab Stuffed Baked Potatoes

4 large baking potatoes, scrubbed well
¼ cup butter
¼-1/3 cup half-and-half cream
salt and pepper
1 cup shredded cheddar cheese
¼ cup finely chopped green onions
1 package imitation crabmeat, chopped

Bake potatoes at 425 degrees for 45-50 minutes, or until tender.
When cool enough to handle, halve the potatoes lengthwise.
Carefully scoop out pulp into a bowl, leaving a thin shell.
Set shells aside.
Beat or mash potatoes with butter, cream, salt and pepper until smooth.
Using a fork, stir in cheese and onions.
Gently mix in crab.
Stuff shells.
Return to oven for 15 minutes or until heated through. (Serves 6-8)

Living in the middle of cattle country, Prime Rib is the featured weekend special at many area restaurants. I have experienced good prime and bad prime, and felt for a long time that it was a complicated meal not to be reproduced in the home kitchen. I was wrong. As long as one keeps an eye on the meat thermometer, and doesn't second guess themselves about the temps that are reported as Rare, Medium Rare, etc. in the Joy of Cooking (spoken from experience after a very overly cooked prime time), preparing tender, juicy prime rib at home for a family feast is an easy feat. Horseradish sauce is a must for those that like a little sinus clearing kick.

Prime Rib Roast

prime rib roast (at least 4 pounds)
salt and pepper
4 cloves garlic, minced

Combine salt, pepper and minced garlic in a small bowl.
Rub the roast liberally with the mixture and place fat side up in an open roasting pan.
Sear in a very hot over (450-475 degrees) for 30 minutes, reduce heat to 300 degrees and cook as follows:
Rare – 18-20 minutes per pound – 120 to 130 degrees
Medium – 25 minutes per pound – 140 to 150 degrees
Well – 30 minutes per pound – 170 to 185 degrees
Allow to rest out of the oven for 15 to 30 minutes before carving.

Of course, a holiday meal must end with dessert. I had a slight disaster when preparing for my Christmas Dinner. On Christmas Eve day, I began preparations for both a Pumpkin Ginger baked Cheesecake and a Cranberry Lemon Swirled baked Cheesecake. However, it wasn't meant to be. I only used one layer of foil to wrap the spring form pan of the pumpkin ginger cheesecake, and the water bath seeped in and logged the cheesecake. The canned cranberry sauce that I chose for the lemon swirled cheesecake didn't have a deep red color and when swirled with the lemony cream cheese mixture became muddy and inedible looking, instead of the pretty pink that I had envisioned. Those labor and ingredient intensive desserts were soon sent to the trash.

Instead, I shuffled through my to-try list of recipes and found two simple no bake cheese cakes to fill us with one last sweet bite before we left the holiday table. Unfortunately, my bad dessert luck followed me and the Cranberry Cherry Cheesecake didn't set up properly. I served it, but was embarrassed as it slopped onto plates instead of forming perfect wedges of cream cheese goodness. I plan to tweak that recipe to yet find success. It had a great flavor, but presentation was sadly lacking.

Frozen Peppermint Cheesecake makes enough to fill two premade chocolate cookie crusts. It is the perfect light and minty ending to a heavy prime rib meal, and the crushed peppermint candy canes on top are in tune with the holiday season. It was a breath of fresh air to finish Christmas Dinner on my plate.

Frozen Peppermint Cheesecake

8 ounces cream cheese, softened
1 can sweetened condensed milk
1 cup hard peppermint candies, crushed (like candy canes)
3 drops red food coloring
2 cups heavy cream, whipped
2 prepared chocolate cookie crumb crusts

Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
Add condensed milk, crushed mint candy, and the food coloring.
Mix on low to combine, then on high to beat together well.
With a spatula, fold in whipped cream and pour into the crusts.
Cover and freeze until firm.
Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.

Movie Night

Hubby came home early tonight. It is usually at least 7pm or later before he finds his way home. During the summer, it is common for us to put off dinner until 10pm. His work demands long hours, and we don't get to spend much time together, but tonight he found a way to share a little more time. I think that should warrant a movie night. We subscribe to Netflix and always have a DVD waiting for us. Out here in the sticks, those red envelopes from Netflix are a godsend. There is no frustration with limited selections, no last minute long drives to find a movie, no late fees when we can't get back "to town" to return the movie on time, no hassle. Whenever we find the time, our biggest concern can be who is hogging the blanket as we cuddle up to enjoy the movie.

But, what would movie night be without popcorn? Just like pizza, popcorn is practically a food group for Hubby. His favorite popcorn is made on the stove top in a Whirely Pop popcorn maker, but the microwave serves well for those got-to-have-it-now cravings. The Boy Scouts know to always knock on our door during their sales promotions. Extra Butter, Kettle Corn, or Caramel, the variety doesn't matter as long as it is popcorn.

I have found a way to give our popcorn treat an anti-oxidant and flavor boost. Tangy pome-granate seeds are a great combination with slightly sweet, yet salty popcorn. Until last year, I had only sampled pomegranate juice, and had no clue what to do with the luscious edible seeds of the whole fruit. Now, I am adding the colorful seeds to salads, chicken dishes, and this great popcorn treat. Grab a movie, a blanket for cuddling, some popcorn...and don't be afraid to try a little pomegranate.

Pomegranate & Popcorn

1 bag microwave Kettle Corn popcorn
1 medium pomegranate
salt, to taste

Remove the seeds from the pomegranate.
Pop the popcorn according to package directions.
Salt the popcorn to taste.
Put about a cup of popcorn in a bowl.
Add a handful (about 1/4 cup) of pomegranate seeds.
I suggest mixing this a bowl full at a time, because the pomegranate sinks to the bottom.
Be sure to get some of both the pomegranate and popcorn in each bite to truly enjoy this snack.