Archive for ‘Holidays’

December 27, 2010

Christmas Menu | A Recap

Christmas was a Cronus and Rhea’s and it was marvelous.

Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes

Braised Spiced Red Cabbage

Roasted Brussels Sprouts with Pancetta

Yorkshire Pudding with Carrots and Broccoli

Pear Salad with Stilton and Walnuts

Dense Chocolate Sour Cream Bundt with Raspberry Puree, made by the lovely Amphitrite

A bit later today, I’ll post a quick,  light supper recipe using the leftovers.

If you want any more details about the menu or recipes, just let me know.

December 21, 2010

Locavore Dessert | Caramelized Apple Cranachan

It’s snowy and cold here in Ohio.   Perfect Christmas weather.

But don’t let that weather preclude you from making something deliciously local and in season.  At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert.  In fact, it makes a fantastic Christmas pudding because it’s dead simple.

This is a Scottish dessert.  And Scots know that when it’s cold, a wee bit of whisky will warm you up.  This cranachan is essentially whipped Snowville Cream mixed with local honey and a bit of good bourbon whiskey.  Do your level best not to eat the whole bowl straight.  Instead, this time of year, top with a sliced local apple  that’s been caramelized in a bit of butter and a sprinkling of toasted rolled oats or spelt.

Ohio River Valley Cranachan, Serves 4

2 apples, cored and thinly sliced (I used ones from Hirsch Farm)

2 T butter (you can make your own with Snowville)

read more »

December 3, 2010

Persephone’s Deli | Salmon on Rye

When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe.  This is not a manwich (i.e., can o’ sauce over ground round).  This is a serious sandwich with usually a couple of types of meat (the original had slices of tongue), cheese, coleslaw and housemade russian, all on rye.  Good stuff.  Those sandwiches could feed a small classroom of fourth graders.  They were huge

Tonight I continued with a Hanukkah theme.  I made the PK version, and wisely made them smaller.  A single slice of toasted rye was slathered with homemade Russian dressing, topped with slices of caraway gouda from Oakvale Farmstead, and piled with celeriac remoulade and pan-seared salmon.

South Orange Salmon Sloppy Joe

For the remoulade and dressing

2 egg yolks

1 peeled garlic clove, minced

read more »

December 3, 2010

Open House at Oakvale Farmstead Cheese

Ladies getting a treat of some corn silage (grown on the premises) and alfalfa.

This morning we drove out to Oakvale Farmstead for their holiday open house.  We were greeted exuberantly by Greta, a golden lab farm dog.  I could tell, it was going to be a delightful morning.  Instantly, Cherub was off and running, enticing Greta to follow her around, which she did without hesitation.

Oakvale ships wheels all over the world.

I met with Dena King-Nossokoff to talk cheese and learn a bit more about how they make their gouda.  The farm is family owned and run.  The King family has a herd of about 20 beautiful and happy dairy cows that provide the milk for their very famous Gouda.  Farmstead cheese, by definition, is made on the farm with only the milk of the dairy animals that live there. 

In their cheese house, you can take a look at the cheese-making room as well as choose from many varieties of cheese including gouda rubbed with Barley’s Russian stout.  We took home a chunk of that, as well as some caraway seed gouda that I’ll use for dinner tonight. 

Aged gouda at the top has a decidedly different look than the young gouda (bottom).

Also swoon-worthy is their

read more »

December 2, 2010

Chrismukkah Fare | Latkes and Bubbly

I know I’m biased, but food has always been, and remains, the keystone of every culture.  It brings people together, allowing families to share, to bond, and to pay homage those that came before them.  Many of the recipes I share here, from pub food, to Spanish stews, to Asian noodles or vegetarian Indian curries are designed to bring people together around the table. 

This effect is even more profound during times of celebration.  Today, I honored the Hanukkah holiday, and in traditional PK fashion, made it my own.  Dinner was a simple supper of really delicious (almost bordering on miraculous) potato latkes, given a twist with a coating of grated parsley root, carrot and onion, and a quick charred cinnamon applesauce, from one of the Kitchen’s chef crushes, Sam Mason.  Served with a crispy Cava from Spain, the meal was festive, without being too heavy.

Anthony Bourdain has said that American cooking is whatever food is being made in American kitchens.  I think if we embrace that variety in our own kitchens, food can help us learn.     

Parsley Root Latkes and Charred Cinnamon Applesauce

1 potato, peeled and cubed

2 T butter

splash of milk

2 parsley roots, peeled

1 carrot, peeled

1/2 onion

2 heaping tablespoons flour

1 egg

salt, pepper, olive oil (both for its symbolic importance and its flavor)

In a small pot, cover the potatoes with heavily salted water and boil until soft.  Drain, and mash with the butter and a bit of milk. Taste for seasoning and adjust as necessary.  (This is a perfect time to use leftover mashed potatoes.)

While the potatoes are cooking, with a box grater or using the shredding blade of a food processor, shred the parsley roots, carrots and onion.  Place grated vegetables in a colander and sprinkle with a generous pinch of salt.  Mix with your hands to incorporate the salt.  Allow to sit for five or ten minutes.  In a clean kitchen towel, spread shredded vegetables evenly.  Roll up the towel and twist to squeeze out excess liquid.  Place vegetables in a small bowl, sprinkle with the flour, another generous pinch of salt, and add in the egg.  Mix to coat the vegetables evenly. 

In the palm of your hand, place a heaping tablespoon of the grated vegetable mixture and flatten to make a thin round.  On top of the round, place a heaping teaspoon of mashed potatoes, spreading to almost the edge of the vegetable round.  Place another heaping tablespoon of the grated vegetable mixture to cover the potato and finish the latke.

In a large nonstick pan, heat enough olive oil to thinly coat the bottom of the pan over medium low heat.  Add the latkes, taking care not to crowd the pan.  Allow to brown before turning, approximately 8 to 10 minutes on each side.  

Serve with sour cream and apple sauce.

Playlist included A Lack of Color, by Death Cab for Cutie.  Seth Cohen once attempted to write a Chrismukkah song to this tune with the lyrics “Moses and Jesus, they both had beards.”

November 26, 2010

The Official Persephone’s Kitchen Holiday Gift Guide

The turkey coma is fading, the leftover turkey carcass is simmering on the stove for stock, and now you can start thinking about what to do about your holiday gifts.  ‘Tis the season to be giving!  Perhaps you’ve got a friend or family member that loves all things food, or all things Ohio or all things fabulous. 

Persephone is here with a trusty list that’s sure to have them smiling.  Here are some of the things that will be wrapped and given to our nearest and dearest this year, whether it’s under a tree or lovingly pressed into the welcoming hands of a hostess with a houseful of merrymakers.

For the Baker

read more »

November 24, 2010

Presents from Persephone’s Kitchen | A Week of Giveaways

I’m so excited for you, dear reader.  Persephone has presents.  Surprises for you on the terrace! 

I’ve written about a few of my favorite things and now, they are here, in my Kitchen, waiting to be given away.  Beginning this Friday, I’ll be doing a giveaway a day for a week.  The kind folks at The Olive Orchard, North Market Spices, Ltd., Dine Originals Columbus, Silver Bridge Coffee and David Tanis (yes, really!) all gave me things that they knew I loved and thought you’d love, too.  (You will!)

I’ll be putting up a gift guide tomorrow with great suggestions for the foodie that we all have in our lives, then I’ll start giving away gifts from the list beginning Black Friday.  Be sure to follow me on Twitter.  I’ll be tweeting when each giveaway starts.  Good luck!

%d bloggers like this: