Feasting at Home

Nov 20, 2014

Horseradish Mashed Potatoes

In one of those stars I shall be living. In one of them I shall be laughing. 
And so it will be as if all the stars were laughing, when you look at the sky at night...
 Antoine de Saint-Exupéry

This is the recipe for Horseradish Mashed Potatoes I told you about last week in my post for Cranberry Pot Roast. A lighted up version of mashed potatoes, this easy recipe has a zippy horseradish bite, that pairs well with rich meaty dishes, cutting through the fat. Add as little or as much horseradish as you want, depending on your taste for it.

Hope everyone is having a wonderful November. Once again, I want to thank all the newcomers for signing up this month....I hope you find some inspiration here. This month has been a wild one for sure, full of all sorts of life events. Beginnings and endings. Joy and sorrow, the full gamut.  Each day I am reminded how short life is, how precious our time here is, and mostly, what an honor it is to get to be here, for this short time. A little spec, on another spec, among the million of specs out there in the universe.

Nov 13, 2014

Cranberry Pot Roast


The falling leaves have

laid out a yellow blanket

The trees are undressed.

Ng Hiu-lui


Put a pot roast in the oven and watch what happens. There is something about the smell of pot roast that turns a grumpy husband into a purring husband. Aroma therapy. It works every time - I've done studies. In this recipe for Cranberry Pot Roast,  beef chuck roast is seasoned with salt and pepper, and browned on all sides. It's nestled in a mixture of fresh cranberries, port wine, onion and beef stock, then braised for 3 hours in the oven. When it comes out, the incredibly tender roast melts in your mouth while the deliciously reduced cranberry port sauce adds a burst of flavor and tanginess. I love this served over Horseradish Mashed Potatoes-- which I will share here in couple days.

Those of you who live here know how lucky we've been with our long warm summer, and our incredibly brilliant fall. And overnight, mother nature flipped a switch, and suddenly it's winter, bone chilling, hat and glove bonafied winter.  When the temperatures drop below freezing, it's time to pull out the dutch oven and turn on the oven. Tis' the season of roasting, baking and braising…and aroma therapy.

Nov 10, 2014

Acorn Squash w/ Farro Risotto and Radish Top Pesto


This delicious creation is from Tony Brown, chef and owner of two of Spokane's hippest and tastiest restaurants, Stella's Cafe and his latest venture, Ruins.  Acorn Squash is roasted in the oven with a little cayenne, then becomes the vessel for the savory farro "risotto". The whole thing is topped off with my new favorite thing, radish-top pesto. Such a brilliant use for radish tops! Mizuna leaves are strewn gracefully around the plate. It's a simple, healthy and flavorful vegetarian dish, perfect for fall. 


Tony's style of food is seasonal, simple, unfussy - yet really creative and unique.  Ruins offers small plates (but not too small) at reasonable prices. His menu changes every week, and I've never been disappointed. It's open for lunch and dinner with a late night menu wednesdays- saturdays until midnight, with talented bartenders who make delicious craft cocktails out of homemade shrubs and bitters. The place itself is small, cozy, quirky, kinda hipster, with a retro feel - perfect for having conversations, and great for date night. I seriously love this place. Follow him on Facebook to get his latest menu updates, and go give it a try. 

Nov 5, 2014

Warm Apples on Hot Toast


As the weather cools, a switch goes off in my head and all I want to do is bake bread. I'm sure I got this from my mother, who probably got it from her mother, who got it from hers.  From a long line of Finnish mothers, the bread I grew up eating was wholesome and dense, made with whole grains, most often rye. She would mill her own grains, back before this was popular. Dark, earthy, dense and flavorful, with a hint of sweetness, her rye bread was a meal. When the fresh baked loaf came out of the oven, my mom would butter the heel and hand me the still warm slice. It was delicious. On days when I was sick, she would toast it, and lather it up with honey. To this day, it's my favorite way to eat toast when I want to feel nurtured.

This "no-knead" loaf is made with sourdough starter, rye flour, extracted wheat flour and sprouted rye berries. It's easy to make, and after the holidays, I'll walk you though the process, beginning with starter. In the meantime, for a quick easy fall breakfast, that feels almost decadent, toast up a few slices of hearty wholesome bread, and top it with warm apples. Sauté sliced apples in a little coconut oil (or butter), sprinkle with cardamon, nutmeg or cinnamon, and finish with a splash of maple syrup, letting the apples caramelize. Pile the warm apples on the hot toast, along with the drippings, and eat with a knife and fork. For extra protein, sometimes I'll add almond butter. Simple, quick and easy.

Oct 31, 2014

Skordalia



This recipe for Skordalia, a tasty Greek style dip, is made with a few simple ingredients -potatoes, garlic, olive oil and lemon. Potatoes are boiled until soft, and mashed until they become the consistency of hummus. The zesty lemon and pungent garlic, transform the potatoes into complete and utter deliciousness. It's very difficult to stop from eating the dip with a spoon right out of the bowl, and sometimes I just do.  I really like this served warm (but it also may be chilled) with crackers, veggies or toasted pita. It's a nice and unexpected addition to a mezze platter, alongside tzatziki, humus, baba ganoush, olives and marinated vegetables. Or just serve it as a simple side, or appetizer on it's own. Make a well in the flavorful dip using the back of a spoon and drizzle a little olive oil in it, then sprinkle with fresh Italian parsley and lemon zest. It's vegan and gluten free.

I want to take a moment to welcome and thank all the newcomers who have signed up this month to receive this weekly email. I feel honored and a little humbled, that you would want one more thing in your inbox.  So thank you. Truly.  I welcome your comments, input, and suggestions on how to make this blog most helpful to you, and what type of recipes you most want to see here. This has been a real learning process for me, and your feedback is valuable. If you don't want to post publicly, you can always email me at sylvia@feastingathome.com.  I really enjoy getting your emails.

Oct 27, 2014

Roasted Sunchoke and Barley Bowl


This hearty, nutritious fall harvest bowl has become one of my favorites because of the layers of earthy flavors and toothsome textures.  Black Nile Barley is the foundation for this bowl, but any cooked grain can be used its place. I love the chewy poppy texture of this ancient grain, now being grown locally. Sunchokes, also called Jerusalem artichokes,  are roasted in the oven until crispy, along side parsnip and mushrooms, adding a delicious nuttiness.  A generous amount of  lacinato kale is wilted. The bowls are assembled, and drizzled with a relatively low fat zaatar spiced tahini sauce, and you end up with a healthy satisfying vegan meal, in less than 30 minutes ( if using precooked grains).  Any leftovers can be tossed with baby spinach or greens for a hearty fall salad the next day.

Oct 23, 2014

Rosemary Garlic Hasselback Potatoes


This recipe for Crispy Rosemary Garlic Potatoes is made with just a few simple ingredients. Potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, then baked in a hot oven for about an hour, they come out tender and perfectly crispy.  The scent of garlic and rosemary baking in the oven is one of the best smells ever, and your family will love you for it. This delicious, vegan, gluten free side dish, satisfies all my cravings for french fries, while staying relatively low in fat and calories. Serve it along side a big hearty salad, and call it a meal.

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