I’m coming down after a blissfully exhausting week, where I split my time and energy between my own kitchen and Parley Lake Winery. What fun!
By far the most popular of the food pairings was the Mango Chutney, served on a small slice of organic white cheddar cheese and paired with the Frontenac Rosso wine. […]
Keep reading The Makings of a Great Pairing
This is a big week… it’s the weekend that Parley Lake Winery opens for the season!
Catalyst Cooks is making some small bites to accompany the new Parley Lake wines, for a special event we’ll be having tomorrow (Thursday 5/31).
If you’re looking for counter space, I don’t have any available. Furthermore, being […]
Keep reading My Kitchen’s too Small! – what’s cooking 5/30/12
This week in the Catalyst Cooks Kitchen, we’ve got some fun food goin’ on. We’ve gone from 85 degrees in March to 55 in April, and as an homage to the bipolar seasons, my menu choices this week reflect warm comfort soup as well as hopeful and more ambitious spring flavors (carrot and kumquat.)
Keep reading Philly and Farro and Fennel… oh my!
What to do with those ugly-but-good apples? Get a great piece of pork and make some applesauce to go with it!
I went to my friend Rebekah’s last week to finalize the new Catalyst Cooks mark and design. I can’t wait to share a new, action-oriented, fun logo with you in the near future… […]
Keep reading Enjoy Fall! Quick Homemade Applesauce Recipe
Looking for an easy lunch or dinner recipe? Squash soup is just the thing. And very flexible based on what you have in your pantry.
And a way to use my favorite tool that I never knew I had to have, the Immersion blender. (more on that later)
Working at Parley […]
Keep reading Squash Soup (a pantry favorite)!
Do you celebrate National Night Out? On our block in Southwest Minneapolis, we did it up big last week. We closed off the street, hauled out tables and chairs and grills and a bonfire pit, blew up a jumper for the kids, rolled out our coolers and partied til midnight.
I wanted to bring something […]
Keep reading Pear Onion Tart
Does this sound good to you?
Crash Course: Cooking Party for Four!
Cooks of all levels: Come together in my kitchen – or yours – to whip up a meal based on a theme: Bastille Day!
I’ll provide food, two bottles of wine and instruction; you’ll come and learn how to assemble and cook […]
Keep reading Catalyst Cooks : On the Road!
I had the pleasure of cooking lunch for some fine dudes and dudettes today, after a two week respite.
I wanted to do something really special. And Kansas City BBQ jumped right off the pages of my July 2007 Cooking Light. I adapted a few recipes and Lunch Buddies- hope you love them tomorrow as […]
Keep reading Kansas City – Oh How I love your BBQ
Ah, the CSA. I love June with the abundant greens and sweet early produce like turnips and green onions.
Perfect as a starting point for 7 layer salad (I of course take liberties with the number seven and make it 9 instead.)
I like to make sure that the ingredients in the […]
Keep reading Summer CSA or Farmer’s Market Essential: 7 Layer Salad
You remember the post about the Hummus, or the post about the Roasted Red Pepper spread… now comes their famous cousin in crime, Olive Tapenade!
If you make all three spreads, it’s a lovely trio to serve your guests over wine, beer, before dinner- or for youself as a late night snack!
Keep reading Appetizer Spread Number 3: Olive Tapenade