Lent is just around the corner, so that mean’s there will likely be a fish fry or two on tap in your neighborhood, not to mention Friday fish specials on many a restaurant menu. Walleye is the fish of choice at a lot of frys in my neck of the woods, although Alaskan pollock is a good substitute, especially if …
Leftovers. Almost all families have them, and they can pose a dilemma — if you let them. But creative cooks know that their limitations are endless. Perhaps the best use I can think of for leftovers is a pot of soup. Consider that roast chicken or beef that you had for Sunday dinner. Either would be a great starter for soup. …
Chicken is the most popular meat in the United States, more well-liked than beef or pork. That’s according to 2018 statistics compiled by the U.S. Department of Agriculture. But why is it so? Versatility is probably the No. 1 reason. The U.S. is a very diverse country, so chicken’s mild taste and uniform texture is easily assimilated into many cuisines. But …
There’s hardly anything better on a cold winter day than a bowl of chili and some freshly baked bread, and I’m not the only one who thinks that is a good idea. On Tuesday, perhaps our coldest day of the winter (-33 degrees) until today (-35), I made some chili and Therese baked some no-knead cheesy bread. After we finished …
Mastering the art of baking is something that can take years to achieve — if ever. It’s become one of my goals in retirement. Cooking has always come easy for me, whether it’s making soups, casseroles or main-course entrees such as a Thanksgiving turkey or an Easter ham. But I never baked much until the past couple of years, despite having …
Winter is the perfect time to make soup. I won’t argue with that, although soup during any season with fine with me. Vegetable soups, whether they are made with fresh, frozen or canned veggies, are among the most popular of soups. The reasons are myriad: They make a great appetizer or a main courses. They are relatively quick to make and …
Candy-making is one of those skills that not too many people possess. It’s not because the task is too difficult, rather it’s that a lot of people are afraid to give it a try or maybe have been unsuccessful once and don’t want to fail again. I was fortunate to come from a family (my mother’s side) that was into …
Beans and rice are a staple in the diets of many people across the world, particularly in Central and South America and the Caribbean. Nutritionally, they offer a dish that is high in protein, low in fat, rich in fiber and a good source of carbohydrates. They are also cheap and can be very tasty as well. This dynamic duo …
Making homemade sausage is a popular pastime, especially among hunters. For many people, it’s a family tradition to get together after the deer or elk hunting season to make sausage. In the old days, the grinding and stuffing was done manually. But these days, sausage-making is made easy with electric meat grinders and stuffers, kitchen scales, premixed seasonings and readily available casings. …
Fall is perhaps my favorite season of the year. The reason for my fondness is that I get to combine three of my favorite pastimes — gardening, hunting and cooking. The past couple of months have been especially satisfying. I finished my gardening, which started last March when tomato, kale and pepper seeds were planted indoors; canned more than a …
Some say that Plato was the one who came up with the well-known and often-used proverb that states necessity is the mother of invention. That’s a distinct possibility, but I’m not so sure it wasn’t an imaginative cook who coined that phrase. The reason I say that is that some of my favorite recipes are ones that were invented because …
The summer of 2018 will be remembered by many gardeners as the year of the tomato. Despite a dry spell the last three weeks of August, it’s been a banner season for those ruby-red orbs of sweetness. My garden was no exception. I’ve been inundated with tomatoes since mid-July. It’s partly my own fault. After a 2017 in which my …
Garden production can vary greatly from year to year. Just ask any gardener. One year, a person might have tremendous crop of a certain vegetable and a dismal one of another. And the next season, the tables can turn and abundance can become a smattering and a pittance a carload. Fortunately in our 2018 garden, we don’t have any vegetables …
Some people are calling kale the new spinach. (Pound for pound kale has up to 120 percent more vitamin C and 150 percent more vitamin A than spinach.) Others are calling it the new beef. (Kale is richer in iron, fiber and omega fatty acids than beef.) And still more are calling it the new bread and milk. (Kale is …
A week at the lake can be a nice respite when the temperatures are in the 80s and the humidity is nearly as high. And if you don’t do much fishing or they are not biting if you do, means you better have better brought along enough food from home or that your lake retreat isn’t too far from the …
Comfort food is most often associated with winter, when the wind is blowing and the snow is flying and the temperature is on the nippy side, usually below zero. But there can be times when the weather is nice, perhaps with temps in the 70s or 80s, that a hearty meal really hits the spot. That’s where I found myself …
Cooking for two can be a challenging. But as the old saying goes, where there is a will, there is a way. For me, the biggest issue is leftovers. When our grandson, Rakeem, was in town and coming over for supper two to four times a week, it wasn’t that big a deal. But now that he’s gone away for …
There is nothing simpler to make than fried cabbage. And combine it with a little meat, and you have a meal in a skillet. My taste for cabbage runs the gamut when it comes to spiciness. I like it lightly seasoned with just salt and pepper — some might call this bland — or it can be relatively hot when it features …
I remember a couple of years ago, when my stepdaughter, Jessica, called from Cincinnati to get a recipe. My granddaughter, Naomi, wanted hotdish — the way Grandma makes it. Back when we were both still working, Therese used to make the tasty hotdish for our grandson, Rakeem, on Tuesdays, when I worked from 4 p.m. to midnight. In retirement, we continue …
Do you know what is the most popular seafood in America? If you guessed salmon or halibut, two of the most delicious and nutritious fish around, you would be wrong. Ditto with crab and lobster. Shrimp is the most popular seafood in America. In fact, it represents more than a quarter of the annual per capita seafood consumption in the United States. While …
Fish and seafood meals are a popular during Lent, and not just for Catholics, who are required to abstain from meat on Ash Wednesday and Fridays during the 40 days that precede Easter. That was very evident to me when guest hosting one of East Grand Forks Sacred Heart Men’s Club-sponsored fish fries during Lent over the past several years. …
Chicken and rice is a popular combination. In fact, some people would say it’s unbeatable. This simple pairing has been around for ages. After all, rice is a staple in many countries around the world, and chicken is probably more widely available than any other meat. The two go together like spaghetti and meatballs, or peanut butter and jelly. Recently, we …
Many of the healthiest diets that are being touted these days include fish. And there is good reason. Several kinds of fish and seafood contain omega-3 fatty acids, which are essential to human health. But why are they essential? According to the Harvard School of Public Health and the Mayo Clinic, among others, omega-3 fats are special because they have been shown …
Lent is just around the corner, so that means meatless meals for some people. In a lot of cases, that means fish or seafood. Here’s a tasty dish that fits the bill from True North Seafood (truenorthseafood.com), which for six generations has been fishing the waters of the Bay of Fundy, located between the Canadian provinces of New Brunswick and Nova Scotia. …
Mushrooms are one of those vegetables that you either love or hate. For those who dislike mushrooms, it’s usually texture that puts people off more than the taste, while it’s those same qualities that attracts those on the other side of the aisle. One of the reasons I like mushrooms so much is that they often absorb the flavor of the …
Cold weather and comfort food go together like bacon and eggs, peanut butter and jelly, spaghetti and meatballs. That’s why it wasn’t surprising to me to see a billboard ad this morning touting all the soup you can eat from 11 a.m. to 2 p.m. on weekdays at a local restaurant. After all, what’s more comforting when the temperatures are below …
There are a lot of jambalaya recipes floating around the internet. Just how many of them are authentic is anybody’s guess. The way I figure it, for a jambalaya recipe to be the real deal, it must be from someone with ties to Louisiana. The one I’m going to share with you today is just that. It comes from an old …
Shrimp scampi isn’t an entree most people would consider deer hunting camp fare. But they probably don’t know the Menard boys from Crookston, Minn., either. This past month, I made my fifth trip to Tamarac National Wildlife Refuge and to Tamarac Resort on Round Lake to join my cousins, Kim, Joe and Tom Menard — and Joe’s son, Matt — for …
A couple of weeks ago, I was wondering what to do with some leftover chicken, and with the temps in the teens, throwing together a stew came to mind. After all, stew has been known as a comfort food a long time. The following recipe is the result. I didn’t have to venture out to buy any of the ingredients, …
For most people, it’s hard to draw any comparisons to eating sauerkraut right out of the crock. That’s because making homemade sauerkraut is one of the things from the past that not may people do anymore. You can’t count my septuagenarian friend, Darrel Koehler in that group. Darrel has been making sauerkraut for years, something he learned from his parents …
Cabbage is a pretty popular vegetable among gardeners. It’s also one that knows no ethnic boundaries. For example, Germans and Koreans love fermented cabbage. In Germany, it’s called sauerkraut. In Korea, it’s kimchi. The Irish have a favorite dish, colcannon, which traditional dish of mashed potatoes mixed with boiled cabbage or kale and either bacon or ham. And Cabbage rolls are …
If you’re a gardener who grows a variety of vegetables, the classic Nicoise dish, ratatouille, should be right up your alley. The stewed vegetable entree consisting of eggplant, tomato, pepper, zucchini, onion and herbs has been has been a favorite in France for many, many years, but it wasn’t until about 10 years ago that ratatouille rose to the prominence it …
Salads are for summertime — especially if you have a garden. There’s nothing like a bunch of fresh veggies from the garden — all tossed together in a bowl and seasoned with a homemade vinaigrette — to start off a meal. With a nice crop of lettuce and kale in our garden, we’ve been enjoying fresh salads for going on three months now. …
How often have you heard someone say about a particular food, “It’s an acquired taste”? If you cook with nutrition in mind or raise a diverse garden like me, I would bet it’s more often than not. That’s not an indictment of mine or your tastes, but if it is, I plead guilty. It’s more of an acknowledgment that we are on the right track …
Smoked foods such as fish and meat make great appetizers. And when you do the smoking yourself, they seem even better. Recently, I smoked some salmon that was given to me by my brother-in-law, Dean Lutz, in my Masterbuilt electric smoker, which I purchased at Cabela’s about eight years ago. Over the years, I’ve smoked venison, pheasant, grouse and ducks as …
Most cooks have a handful of go-to recipes — the ones that you know will be a hit with whomever you are serving. I don’t have to think too hard to come up with mine, which include a couple of main courses, a sandwich, an appetizer and a dessert. My baked pheasant with wild rice dressing probably tops the list, followed closely by my …
What’s the most popular pie in America? It just depends on whose survey you’re viewing and where it’s being conducted. But in the majority of surveys, apple pie rules. The folks at NPR in 2012 named apple pie as the favorite of those they surveyed. And in a 2008 survey by Crisco and the American Pie Council, nearly one out of …
Cilantro is one of those herbs that doesn’t enjoy the popularity of others such as basil and dill, but for those who like Mexican and Asian cuisine, it ranks right up there on the likability scale. I’ve been hooked on cilantro ever since sampling some salsa several years ago that was made with the lacy green-leaves from the pungently flavored plant in …
It’s high school graduation season, and a lot of families are scrambling to prepare for parties for their soon-to-be graduates. Food is always at the center of these celebrations, and there are two routes that you can take: catered from a restaurant, supermarket or culinary service or do-it-yourself. We recently hosted our grandson Rakeem’s party, which was held early because of weekend …
There’s no doubt that Americans are in love with red meat. Ever since the early times of the United States, red meat has been one of the top five foods consumed by Americans. But the love affair between Americans and red meat has hit a roadblock in recent years. Several studies have pointed out that a diet high in red meat …
People who routinely bake a ham for a holiday meal usually don’t have any questions when it comes to leftovers. Ham or ham and cheese sandwiches are near the top of my list as well as a macaroni salad, the kind that might be served after a funeral. I also just like to nibble on a piece of ham as a …
Many people have fond memories of Easter Sunday dinners. Baked ham usually was the centerpiece of these feasts. If your mom or grandma fixed ham like mine, the meat was scored and studded with cloves, rubbed with brown sugar and sometimes a little mustard and finally baked until the whole house smelled heavenly. Over the years, I’ve made our Easter …
Anyone who has a I taste for the spicy, tangy and aromatic probably is a fan of Caribbean cuisine, a fusion of the foods of many cultures. The main dishes of the region typically are a mixture of vegetables such as peppers — bells and scotch bonnet to name two — tomatoes, sweet potatoes, beans, onions and garlic, various meats that …
Americans eat a lot of meat, more than any other place in the world. That’s a fact. If you were like me, meat was usually on the supper table at least four or five days a week. Perhaps living in a rural area of the country, where meat prices were lower, had something to do with that. Regardless of the reason, …