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Need an idea for dinner? Wondering what to feed the crowd this weekend? Yeah, me too. But you're in the right place! Stop by Meg's Kitchen and get a recipe. And next time you're here, leave a recipe. That's the best thing about kitchens: everybody has one, and after a while, you learn a thing or two. |
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| Featured Recipe: Dips and spreads revisited On a weekend visit to the Finger Lakes region of New York State, we sampled some delicious treats at the lovely Dano's on Seneca (www.danosonseneca.com) restaurant. Which made me think, hey why not try something new instead of the same old guac and hummus (which I love, but we all need a change once in a while). Here is the result: some new recipes that are as good as they are easy. Serve them with some heavy dark/mutigrain bread, or Breton crackers. Fresh beet and wasabi spread 2 large/med fresh beets, peeled (raw- trust me) 2 Tbs olive oil 2 Tbs white balsamic vinegar 3Tbs Gold's Wasabi Sauce Using a box grater or food processor grater attachment, grate the beets into a bowl. This is really easy- don't be scared. In a separate bowl, whisk together all other ingredients. I used a big gravy boat, or you could use a glass measuring cup- makes it easier to pour out. Pour this mixture over the beets and mix it up. Pour the beets and dressing into the food processor with regular attachment and pulse three or four times, until good spreadable consistency. If you want to try this as a salad, don't use the food processor, just leave them shredded. Can be made ahead. Liptauer Cheese Spread 8 ounces (one package) cream cheese (low fat ok) 1 shallot, minced 3 Tbs capers, chopped small 2 Tsp sweet paprika 1 Tsp caraway seeds (I use Penzey's Spices Bavarian Seasoning instead) Mix together cream cheese and paprika. Add capers and shallot. Mix more. Let stand for a little while, or not. Goat Cheese and Pomegranate Spread 1 small log goat cheese Pomegranate molasses Shelled pistachios or chopped pecans Spread goat cheese in bottom or shallow bowl or other dish. Top with layer of pomegranate molasses. Cover with layer of nuts. Serve with slices of french bread. |
| New in Meg's Kitchen! The Lost Recipe File A blog all about the amazing recipes and just cool stuff shared in community cookbooks and other obscure titles from America's cooks. Stop here for a dash of fun and splash of history and inspiration from cooks who love to share what worked in their kitchens in every era. Just to keep it interesting, Meg explains how to adjust these classics for right now, but only if you want to! Link to Meg's Kitchen Blog From "Our Golden Anniversary Favorite Recipes" Published by the Island of Maui Extension Homemakers' Council 1980 Banana Cookies No. 1 Steamed Cucumber with Pork Stuffing |