cdkitchen > feeddaily blog
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As I reported last week, I've been traveling quite a bit lately. My second stop was at the Minneapolis home of my graduate school advisor, Bob Scott, who has developed quite the repertoire of single-guy recipes. I've already shared his mother's delicious cookie recipe that he continues to make (check it out!). This week, I continue the tradition of one Donn Parson, a graduate student in the early 1960s at the University of Minnesota. Parson is now a distinguished professor of Communication at the University of Kansas. As a graduate student bachelor, however, Parson...
by
Have you ever found yourself staring at a refrigerator full of partially used up produce? Perhaps half a head of red lettuce just this side of crisp is cushion the weight of three green onions, half a lime, and a single Persian cucumber. And in the next vegetable bin over some carrots and celery leftover from a ragu recipe are now sprouting and fading, respectively, into a sickly shade of yellow. For a moment, you are threatened with kitchen paralysis. The vegetables are still good enough to cook with but just not healthy enough to be inspiring. Meanwhile...
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Lavender is for bubble bath. Roses are for a vase. Hibiscus is for graphic prints on Hawaiian shirts. Flowers are many things, but not for consumption. Or at least, that is what I used to think. I have to admit, drinking a rose-infused tea still make me want to gag. And a lavender crème brulee makes me think of licking a bar of soap. But I'm coming around to flowers in food and beverages thanks to the innovation of a few daring producers. The first time I had the Barely Buzzed Cheese from Beehive Creamery was a revelation. This hard cheese with a...
by
When I laid my eyes on the title of this slow cooker recipe, it was a shoe-in for Halloween. Few of us ever see a real pirate except for those little buggers that traipse down our street in hopes of filling their plastic pumpkin with sugary treats. It's that once-a-year event that gets kids thinking their most creatively when it comes to going undercover for those coveted delights: sugar in all its glorious (and grotesque) forms. So visions of pirates swirling through my mind, I took a look at this recipe. Hmmm, beef, tomatoes, potatoes, some rice and beans. Sounded...
by
It has been a life changing couple of months for my older son (well, for all of my family really). His secure spot as an only child with two doting parents quickly came to an end with the birth of our second child ñ another boy. He was sweetly excited to welcome our new family member with open arms. The first couple of weeks we blissfully watched while he tossed his favorite toys into the bassinet, or came over and gently tickled the baby's toes. But I knew that soon, he would be acting out in some way; at least that is what all the books told me. And guess how...
by
Hard to believe now, but history was my least favorite subject in school. At that time, history was textbooks: boring chapters filled with names and dates to memorize. It wasn't until I was an adult that I stumbled across historical fiction (quite by accident) after choosing several novels from the library. And in the ensuing years, I have spent many enjoyable hours reading about a wide variety of characters, countries, and events, filling in gaps of long-lost, unrelated facts. What does all this have to do with kids and cooking? Well, at our house we've found that...
by
In the interest of figuring out what to make for dinner in a less painful way, I recently wrote about my plan to try out International Cuisines night. This week's plan is Chinese. Hmmm, what to make? First I did some research into the history of Chinese food. I learned that Chinese food and its preparation have been viewed as both a craft AND art throughout history. Of course, there are dishes (like noodle pulling) that require a high degree of technical knowledge and skill, but the origins of Chinese food and this particular perspective go way, way back. All the way...
by
I first visited New Orleans during fall break from my sophomore year at Belhaven College, in Jackson, Mississippi. I had come to Jackson from California just a few weeks before, and was definitely still in culture shock. I went to New Orleans with a group of people I barely knew, crammed into a mini van for the three hour drive. I sat with my face glued against the window on the way down, watching the swamps and the trees, wishing and hoping I would see an alligator. It was a gray, damp day, and the smells of the city were strong, broken only by the sounds...
by
Caramel apples: We've all heard of 'em, chewed on 'em, even enjoyed 'em at fairs and farm shows (And hopefully not broken a tooth or lost a filling on 'em). But chocolate turtle caramel apples? Hmmm. There's something new for me. But when daughter recently came home from a friend's house bearing this interesting packaged autumn treat, we all took special note. We weren't sure if they looked like they'd be good or not-so-good. But when we were in the mood for a little sweet snack later that night, we all discovered this really was a better caramel apple...
by
I have to admit that writing holiday themed articles is not exactly my forte. In particular, writing about Halloween is especially frightening to me, and not for the reason you might think. Halloween is really a holiday for children. And more than ghouls and goblins, kids really scare me. So for the task at hand I had to look beyond my fear of munchkins and hire a consultant. Enter my mother, former 15-year veteran preschool teacher and expert on all things involving turning food into fantasy (Exhibit A: her knack for using a cookie cutter to transform grilled...
by
Warning: This article uses food in ghoulish ways. Read on at your own risk. It's right around the corner. That haunting time of the year when you can transform your hidden, mysterious, more devilish side - especially if you're 12 or under (and can go trick-or-treating)! If your family joins in the celebrations at All Hallow's Eve, it can also be another creative way to enjoy good food together. Halloween has long been one of my son's favorite holidays. And it's not just for the candy either - he has enjoyed dressing up and preparing for parties even more...
by
It's official - the apple season has arrived. Now that autumn is here you can find apples everywhere from your local market to the nearest orchard. The forbidden fruit is symbolic of many things and is quintessential of the fall harvest. Whether you prefer newer and more unusual varieties such as Johnagold or Mutsu or a good old red delicious apple, they can add a whole lot of fall flavor to so many dishes. And they are a simple addition to many crockpot dishes.
by
My siblings and I had what you might call a non-traditional education. We were home-schooled, which isn't code for weird-bookworm-non-socialized people. On the contrary, we all turned out fairly normal (at least we think we are normal!). One year, in an attempt to help my mom out with educating the young, malleable minds of my younger brother and sister, I decided to hold a weekly history class for them. I picked out a good textbook, wrote lesson plans, practiced my lectures, and even set up an easel to write notes on. The first class went really well. I...
by
If you take a look around at your kid's school classrooms and activities, you start to see that there are quite a few sets of twins. Given the increasing number of multiple births these days, you probably know a few of these sets through your children's friends and classmates. Maybe you are even a parent of multiples yourself. I can identify! I have a fraternal twin sister, who also happens to be one of my best friends and most faithful readers. She's my partner in eating: everything from finding the best pizza in the land, to bouncing recipe and menu ideas off each...
by
Yom Kippur, The Day of Atonement, is considered to be the single holiest day of the Jewish year, aside from the weekly Sabbath observance. As an act of repentance, Jews fast from sundown on the eve of Yom Kippur, known as Kol Nidre, to sundown the next day. This symbolic act is to atone for sins and to reflect on the actions of the past year. The final meal prior to the fast is eaten early in the evening before the sun sets, whereas the break-the-fast meal is consumed once the sun has set, making the entire fasting period about 26 hours long. It may seem odd that a...
by
My summer garden has long since given way to its fall production. Large orange pumpkins, deep green winter kale, ears of brown dry husked popcorn, and tan butternut squashes now stand where tomatoes, summer squash, green beans, and sweet corn thrived just a few short months ago. It looks like it's going to be a bountiful fall harvest and I am eagerly anticipating the harvest of our winter squashes. Winter squashes are now in abundance at your farmers' markets and grocery stores. They vary greatly in their size, color, texture, and sweetness. When selecting winter...
From The Editors At CDKitchen: Feed Daily
by
As I reported last week, I've been traveling quite a bit lately. My second stop was at the Minneapolis home of my graduate school advisor, Bob Scott, who has developed quite the repertoire of single-guy recipes. I've already shared his mother's delicious cookie recipe that he continues to make (check it out!). This week, I continue the tradition of one Donn Parson, a graduate student in the early 1960s at the University of Minnesota. Parson is now a distinguished professor of Communication at the University of Kansas. As a graduate student bachelor, however, Parson...
by
Have you ever found yourself staring at a refrigerator full of partially used up produce? Perhaps half a head of red lettuce just this side of crisp is cushion the weight of three green onions, half a lime, and a single Persian cucumber. And in the next vegetable bin over some carrots and celery leftover from a ragu recipe are now sprouting and fading, respectively, into a sickly shade of yellow. For a moment, you are threatened with kitchen paralysis. The vegetables are still good enough to cook with but just not healthy enough to be inspiring. Meanwhile...
by
Lavender is for bubble bath. Roses are for a vase. Hibiscus is for graphic prints on Hawaiian shirts. Flowers are many things, but not for consumption. Or at least, that is what I used to think. I have to admit, drinking a rose-infused tea still make me want to gag. And a lavender crème brulee makes me think of licking a bar of soap. But I'm coming around to flowers in food and beverages thanks to the innovation of a few daring producers. The first time I had the Barely Buzzed Cheese from Beehive Creamery was a revelation. This hard cheese with a...
by
When I laid my eyes on the title of this slow cooker recipe, it was a shoe-in for Halloween. Few of us ever see a real pirate except for those little buggers that traipse down our street in hopes of filling their plastic pumpkin with sugary treats. It's that once-a-year event that gets kids thinking their most creatively when it comes to going undercover for those coveted delights: sugar in all its glorious (and grotesque) forms. So visions of pirates swirling through my mind, I took a look at this recipe. Hmmm, beef, tomatoes, potatoes, some rice and beans. Sounded...
by
It has been a life changing couple of months for my older son (well, for all of my family really). His secure spot as an only child with two doting parents quickly came to an end with the birth of our second child ñ another boy. He was sweetly excited to welcome our new family member with open arms. The first couple of weeks we blissfully watched while he tossed his favorite toys into the bassinet, or came over and gently tickled the baby's toes. But I knew that soon, he would be acting out in some way; at least that is what all the books told me. And guess how...
by
Hard to believe now, but history was my least favorite subject in school. At that time, history was textbooks: boring chapters filled with names and dates to memorize. It wasn't until I was an adult that I stumbled across historical fiction (quite by accident) after choosing several novels from the library. And in the ensuing years, I have spent many enjoyable hours reading about a wide variety of characters, countries, and events, filling in gaps of long-lost, unrelated facts. What does all this have to do with kids and cooking? Well, at our house we've found that...
by
In the interest of figuring out what to make for dinner in a less painful way, I recently wrote about my plan to try out International Cuisines night. This week's plan is Chinese. Hmmm, what to make? First I did some research into the history of Chinese food. I learned that Chinese food and its preparation have been viewed as both a craft AND art throughout history. Of course, there are dishes (like noodle pulling) that require a high degree of technical knowledge and skill, but the origins of Chinese food and this particular perspective go way, way back. All the way...
by
I first visited New Orleans during fall break from my sophomore year at Belhaven College, in Jackson, Mississippi. I had come to Jackson from California just a few weeks before, and was definitely still in culture shock. I went to New Orleans with a group of people I barely knew, crammed into a mini van for the three hour drive. I sat with my face glued against the window on the way down, watching the swamps and the trees, wishing and hoping I would see an alligator. It was a gray, damp day, and the smells of the city were strong, broken only by the sounds...
by
Caramel apples: We've all heard of 'em, chewed on 'em, even enjoyed 'em at fairs and farm shows (And hopefully not broken a tooth or lost a filling on 'em). But chocolate turtle caramel apples? Hmmm. There's something new for me. But when daughter recently came home from a friend's house bearing this interesting packaged autumn treat, we all took special note. We weren't sure if they looked like they'd be good or not-so-good. But when we were in the mood for a little sweet snack later that night, we all discovered this really was a better caramel apple...
by
I have to admit that writing holiday themed articles is not exactly my forte. In particular, writing about Halloween is especially frightening to me, and not for the reason you might think. Halloween is really a holiday for children. And more than ghouls and goblins, kids really scare me. So for the task at hand I had to look beyond my fear of munchkins and hire a consultant. Enter my mother, former 15-year veteran preschool teacher and expert on all things involving turning food into fantasy (Exhibit A: her knack for using a cookie cutter to transform grilled...
by
Warning: This article uses food in ghoulish ways. Read on at your own risk. It's right around the corner. That haunting time of the year when you can transform your hidden, mysterious, more devilish side - especially if you're 12 or under (and can go trick-or-treating)! If your family joins in the celebrations at All Hallow's Eve, it can also be another creative way to enjoy good food together. Halloween has long been one of my son's favorite holidays. And it's not just for the candy either - he has enjoyed dressing up and preparing for parties even more...
by
It's official - the apple season has arrived. Now that autumn is here you can find apples everywhere from your local market to the nearest orchard. The forbidden fruit is symbolic of many things and is quintessential of the fall harvest. Whether you prefer newer and more unusual varieties such as Johnagold or Mutsu or a good old red delicious apple, they can add a whole lot of fall flavor to so many dishes. And they are a simple addition to many crockpot dishes.
by
My siblings and I had what you might call a non-traditional education. We were home-schooled, which isn't code for weird-bookworm-non-socialized people. On the contrary, we all turned out fairly normal (at least we think we are normal!). One year, in an attempt to help my mom out with educating the young, malleable minds of my younger brother and sister, I decided to hold a weekly history class for them. I picked out a good textbook, wrote lesson plans, practiced my lectures, and even set up an easel to write notes on. The first class went really well. I...
by
If you take a look around at your kid's school classrooms and activities, you start to see that there are quite a few sets of twins. Given the increasing number of multiple births these days, you probably know a few of these sets through your children's friends and classmates. Maybe you are even a parent of multiples yourself. I can identify! I have a fraternal twin sister, who also happens to be one of my best friends and most faithful readers. She's my partner in eating: everything from finding the best pizza in the land, to bouncing recipe and menu ideas off each...
by
Yom Kippur, The Day of Atonement, is considered to be the single holiest day of the Jewish year, aside from the weekly Sabbath observance. As an act of repentance, Jews fast from sundown on the eve of Yom Kippur, known as Kol Nidre, to sundown the next day. This symbolic act is to atone for sins and to reflect on the actions of the past year. The final meal prior to the fast is eaten early in the evening before the sun sets, whereas the break-the-fast meal is consumed once the sun has set, making the entire fasting period about 26 hours long. It may seem odd that a...
by
My summer garden has long since given way to its fall production. Large orange pumpkins, deep green winter kale, ears of brown dry husked popcorn, and tan butternut squashes now stand where tomatoes, summer squash, green beans, and sweet corn thrived just a few short months ago. It looks like it's going to be a bountiful fall harvest and I am eagerly anticipating the harvest of our winter squashes. Winter squashes are now in abundance at your farmers' markets and grocery stores. They vary greatly in their size, color, texture, and sweetness. When selecting winter...