LILLIAN CROOK: WildDakotaWoman — Three-Skillet Supper

It was a three-skillet supper day at Red Oak House on Monday. Walleye fresh from the Missouri River, fried red potatoes from our garden and creamed corn we put up in August.

Just like my Mama Crook did, I cooked up this “mess of fish,” dredging the filets in self-rising cornmeal (mixed with salt and pepper) and frying these in oil. I have so many wonderful memories of delicious meals served at her Mississippi kitchen table, and I know that heaven will be when I can eat one of her light, fluffy biscuits again.

The peppa made me sneeze repeatedly!

CHEF JEFF: One Byte At A Time — Sauerkraut, Sausage and Potatoes

For most people, it’s hard to draw any comparisons to eating sauerkraut right out of the crock. That’s because making homemade sauerkraut is one of the things from the past that not may people do anymore.

You can’t count my septuagenarian friend, Darrel Koehler in that group. Darrel has been making sauerkraut for years, something he learned from his parents while growing up in New York Mills, Minn.

Darrel and I worked together for years at the Grand Forks Herald and shared many a garden during that time, growing cabbage for sauerkraut. While Darrel has scaled back his gardening a bit  in recent years, he still has had time to make sauerkraut, with me providing most of the cabbage and he the preparation.

This year, however, I joined him, grating the cabbage for the kraut while he layered it in two 5-gallon buckets. (Darrel abandoned using his old Red Wing crocks a few years ago after discovering cracks in them.)

Just this past week, Darrel let me know this year’s kraut was ready, which meant I had to pull together what was needed for canning it — rings, lids, jars, canner, etc.

My share of the kraut amounted to about 17 quarts, which I processed Thursday while the wind was howling and the snow was blowing outside. And not before eating a few handfuls of kraut right out of the pail.


Sauerkraut, Sausage and Potatoes
½ cup butter
1 medium onion, diced
2 garlic cloves minced (four if you are a garlic lover)
½ teaspoon thyme leaves
Ground black pepper to taste
3 Yukon Gold potatoes, peeled and diced
1 quart sauerkraut
1 pound sausage, cut into ½-inch pieces
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat. Simmer for about 10 minutes. Add minced garlic and simmer 2 more minutes. Add thyme and pepper.
Combine with the sauerkraut (undrained and not rinsed), sausage and potatoes. Bring to a simmer on the stove top. Cover loosely with foil and place in a preheated 225-degree oven for 3 hours.

CHEF JEFF: One Byte At A Time — Unstuffed Cabbage Casserole

Cabbage is a pretty popular vegetable among gardeners. It’s also one that knows no ethnic boundaries.

For example, Germans and Koreans love fermented cabbage. In Germany, it’s called sauerkraut. In Korea, it’s kimchi. The Irish have a favorite dish, colcannon, which traditional dish of mashed potatoes mixed with boiled cabbage or kale and either bacon or ham. And Cabbage rolls are common to the cuisines In the Middle East and Mediterranean areas, northern and central Europe as well as Iran, West Asia and northern China.

If you love cabbage like me, you’ve probably sampled some or all of the above and probably have your own favorite. I have a sweet spot for sauerkraut, and cabbage rolls also appeal to me.

But this week, I’ve discovered a tomato-based cabbage casserole that will give those two favorites a run for their money. It’s a nutritious and economical meal that will easily feed five or six.

And being a gardener whose cabbage crop was above average, you can be sure I’ll  that the multilayered vegetable packed with nutrients including manganese, magnesium, potassium, riboflavin, thiamin, folate, vitamins A and B6 will make many more appearances at our dinner table.

Unstuffed Cabbage Casserole
1 pound lean ground beef
½pound ground pork
1 onion, diced
3 cloves garlic, minced
1 cup tomato sauce
1 can tomato soup
2 tablespoons tomato paste
1 28-ounce can diced tomatoes with liquid
1 teaspoon dried dill
3 tablespoons fresh parsley
1 bay leaf
Salt and pepper to taste
2½ cups cooked rice (brown or white)
1 tablespoon olive oil
1 head of cabbage chopped (approx. 8 cups)
Preheat oven to 350 degrees. Butter a 9-inch-by-13-inch pan.
Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat.
Add tomato sauce, tomato soup, canned tomatoes, tomato paste, dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice.
Meanwhile, heat olive oil over medium heat. Add cabbage and cook until tender crisp.
Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.
Bake uncovered 25 to 30 minutes or until hot and bubbly.

CHEF JEFF: One Byte At A Time — Not Your Mom’s Ratatouille

If you’re a gardener who grows a variety of vegetables, the classic Nicoise dish, ratatouille, should be right up your alley.

The stewed vegetable entree consisting of eggplant, tomato, pepper, zucchini, onion and herbs has been has been a favorite in France for many, many years, but it wasn’t until about 10 years ago that ratatouille rose to the prominence it enjoys today.

That’s when the animated movie by that name from Disney/Pixar came out and a rat with a keen sense of smell named Remy became a great Parisian chef after a soujourn into French countryside.

I had been familiar with the dish since the 1970s, when co-workers Tim Fought and Marcia Harris, both prolific gardeners, introduced me to the tasty entree. Since then, I usually make a pot or two of it every summer — it’s very easy to prepare — with fresh produce from my own garden.

My recipe, which follows, contains all the vegetables listed above plus a few more, thus the name “Not Your Mother’s Ratatouille.”

It’s not the classical dish that you would find in an upscale restaurant in Nice, France, but I’m sure that my French-Canadians ancestors who came to North America as peasants in the 17th and 18th centuries would say “Oui.”

Not Your Mom’s Ratatouille
1 tablespoon extra-virgin olive oil
2 tablespoons sun-dried tomato bruschetta
6 Roma tomatoes, skins removed
1 medium onion, chopped
1 stalk celery, diced
1 clove garlic, diced
½ green pepper, chopped
1 small or ½ large eggplant, cubed
1 medium summer squash, seeds removed and cut into small chunks
3 small okra pods, sliced
1 cup cooked corn kernels
½ cup kale, chopped
½ cup fresh basil leaves, chopped
¼ cup red wine
Place olive oil and add the onion, garlic and celery. Saute for a few minutes and then add the rest of the ingredients except the kale and basil. Cook for about 15 minutes and then add kale and basil. Cook another 5 to 10 minutes. Serve with crusty bread.

ERIC BERGESON: The Country Scribe — Chicken Of The Woods

Here is the first chicken-of-the woods mushroom (above) that I have found all year. Big thrill. Once sauteed, or grilled, chickens are meaty and delicious. I am hoping those little ones off to the side grow into big ones.

Chickens need to be harvested while still damp and cool to the touch. Once they dry out, they are past their prime. However, even if you find one that is shot, mark the spot — they grow in the same spot year after year, provided there is moisture.

Around here, the chickens grow on or near oak. A lot of people kick them off the tree while mowing — don’t! They are highly desired by gourmet restaurants, as well as Asian groceries. Cook them up to see why.

CHEF JEFF: One Byte At A Time — Broccoli Pasta Salad

Salads are for summertime — especially if you have a garden. There’s nothing like a bunch of fresh veggies from the garden — all tossed together in a bowl and seasoned with a homemade vinaigrette — to start off a meal.

With a nice crop of lettuce and kale in our garden, we’ve been enjoying fresh salads for going on three months now. And with the tomatoes just starting to ripen, the salads are only going to get better.

But there is more to salads than the greens. Take, for example, the following broccoli salad recipe, which has many variations, and is a favorite of ours in the summer.

We usually have three or four broccoli plants in the garden, which keep on producing right up until freeze-up. This summer, however, baby bunnies raised havoc with the plants, and we have only two out of four remaining, and they have been stunted by the “Wascally Wabbits,” as cartoon character Elmer Fudd used to call Bugs Bunny and his ilk.

The hasn’t stopped Therese from making the broccoli salad, though. I just finished the last of her most recent batch, all the while wishing there was more.

I guess I’ll have to settle for more garden green salads instead.

Broccoli Pasta Salad
2 cups broccoli, broken into bite-size pieces
4 ounces feta cheese
2 cups uncooked rotini pasta
½ cup black olives, chopped
1 7½-ounce jar marinated artichoke hearts, drained
1 16-ounce bottle Italian dressing (can use fat-free)
Cook pasta according to package directions. Cool. Mix in large bowl with remaining ingredients. Refrigerate overnight.

CHEF JEFF: One Byte At A Time — Meatball, Bean And Kale Soup

How often have you heard someone say about a particular food, “It’s an acquired taste”?

If you cook with nutrition in mind or raise a diverse garden like me, I would bet it’s more often than not.

That’s not an indictment of mine or your tastes, but if it is, I plead guilty. It’s more of an acknowledgment that we are on the right track when it comes to eating the healthiest things.

Probably one of the most mentioned foods associated with “acquired taste” is kale. It’s an acquired taste, for sure, but kale is packed with vitamins and nutrients.

Consider this: Kale has more iron than beef, more calcium than milk, 10 times more vitamin C than spinach. It also is good for your eyes, skin and bones, reduces the risk of heart disease and cancer and lowers cholesterol.

We’ve become big fans of kale at our house. Therese and I have been raising kale in our garden for three or four years now. Each ensuing summer, we seem to be eating more and more, especially in our almost-daily dinner salad, in which kale is combined with leaf and iceberg lettuce as well as any number of vegetables including zucchini, cucumbers, bell peppers, onion and carrots.

My favorite use of kale, however, is in soup. The following recipe, one that I created this past week, not only contains 4 cups of kale, it also is loaded with beans and carrots, two other highly nutritious foods.

That’s the kind of recipe worth acquiring.

Meatball, Bean And Kale Soup
For meatballs:
1½ pounds ground beef or bison
1 pound of ground pork
2 cups Italian-flavored bread crumbs
4 eggs
1 cup milk
1 cup fresh parsley, chopped
1 cup grated cheese
1 tablespoon olive oil
2 garlic cloves, chopped very fine
1 onion, minced
1 tablespoon fennel seeds, crushed
½ cup pignoli (pine nuts) (optional)
Place all ingredients in a large bowl and mix thoroughly. Let stand ½ hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for ½ hour at 350 degrees.
2 tablespoons olive oil
2 carrots peeled and large chop
1 onion, diced
1 stalk celery diced
2 cloves garlic minced
8 cups chicken broth or stock
2 bay leaves
1 15-ounce can small white beans or navy beans, rinsed and drained
1 14.5-ounce can diced tomatoes
3 cups fresh kale tough stems removed, chopped
½ cup orzo pasta
¼ to ½ teaspoon red pepper flakes (optional)
Parmesan cheese grated (optional)
Fresh basil (optional)
Croutons (optional)
Breadsticks (optional)
Preheat over to 350 degrees.
In a large Dutch oven, add olive oil and heat over medium heat. Add the diced onion, carrots, celery and garlic. Saute until vegetables are softened, about 5 minutes.
Add chicken stock and bay leaves and heat the broth to a boil. Reduce heat to simmer and add beans, tomatoes, kale, orzo, 10 to 12 meatballs and red pepper flakes (if using). Simmer for 10 minutes.
Sprinkle with parmesan cheese and fresh basil, if desired. Serve with croutons to sprinkle on soup or crispy breadsticks on the side.

CHEF JEFF: One Byte At A Time — Smoked Salmon Spread

Smoked foods such as fish and meat make great appetizers. And when you do the smoking yourself, they seem even better.

Recently, I smoked some salmon that was given to me by my brother-in-law, Dean Lutz, in my Masterbuilt electric smoker, which I purchased at Cabela’s about eight years ago.

Over the years, I’ve smoked venison, pheasant, grouse and ducks as well as salmon, and the results have never been disappointing. But it’s been awhile since the last batch hit the smoker, and I was eager to get back to business.

After loading up the hopper with a mixture of apple, mesquite and hickory wood chips that I had soaked in water for a couple of hours, the salmon was ready for the smoker.

After two hours smoking, I removed the salmon and let it cool overnight in the refrigerator before putting together a spread.

The recipe I used came from Jerry Dufault, who is my second cousin. (Jerry’s grandmother, Valerie Regeimbal, and my grandfather, Albert Menard, were siblings.) It is fantastic, a combination of salmon, fat-free creamed cheese, onion and a little garlic powder, dried basil and fresh ground pepper.

Jerry told me he liked the spread on crackers and that it keeps very well in the refrigerator (which also enhances the taste). He also brought me a sample of his, and after trying it, I couldn’t wait to get my hands on the recipe to give it a try.

Both Therese and I have been devouring the spread — she likes it on toast, me on Wasa crackers — the past few days.

So much for flavor-enhancing time in the refrigerator.

Smoked Salmon Spread
Approximately 8 ounces smoked salmon
8 ounces fat-free cream cheese (at room temperature)
1 medium onion (chopped)
1 level teaspoon dried basil leaves (crushed)
1teaspoon garlic powder
Fresh ground pepper to taste
Parsley (optional)
Process the salmon and onion in a food processor. Mix salmon, onion and spices with cream cheese by using a metal spatula until cheese is thoroughly mixed with ingredients. (To make a smoother spread, mix all in food processor.)
Tip: Refrigerate several hours or overnight before serving.

CHEF JEFF: One Byte At A Time — Strawberry Rhubarb Crisp

Most cooks have a handful of go-to recipes — the ones that you know will be a hit with whomever you are serving.

I don’t have to think too hard to come up with mine, which include a couple of main courses, a sandwich, an appetizer and a dessert.

My baked pheasant with wild rice dressing probably tops the list, followed closely by my spaghetti sauce — with ground bison and Italian sausage. Fresh tomato salsa, apple crisp and Auntie Helen’s barbecues round out my top five.

Now I have another to add to the list — strawberry rhubarb crisp.

An abundance of home-grown strawberries and rhubarb this year had me searching for a recipes that contained both, and after looking at several pie recipes, I came across the following.

The recipe fulfills three requirements that make it most appealing: It is quick, easy and tastes great.

And one knows you can never have too many go-to dessert recipes!

Strawberry Rhubarb Crisp
2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch or arrowroot
½ teaspoon kosher salt
¼ cup orange juice
2 cups all-purpose flour
1½ cups old-fashioned oats
1 cup light brown sugar
1 cup butter, melted
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9-by-13-inch pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30 to 35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.
Note: To make this recipe gluten-free: Substitute 1 1/3 cups brown rice flour and 2/3 cup tapioca starch for the all-purpose flour in this recipe.

CHEF JEFF: One Byte At A Time — Strawberry Pie

What’s the most popular pie in America? It just depends on whose survey you’re viewing and where it’s being conducted.

But in the majority of surveys, apple pie rules. The folks at NPR in 2012 named apple pie as the favorite of those they surveyed. And in a 2008 survey by Crisco and the American Pie Council, nearly one out of five (19 percent) of Americans preferred apple pie.

I’m a huge fan of apple pie. Therese makes about the best apple pie I’ve ever eaten. It probably is better than the one my mom used to make, and that’s saying a lot. (Her crust is a big part of the reason it tastes so good.)

However, Therese’s apple pie now has some competition. Her fresh strawberry pie is slowly becoming my favorite. Made with fresh fruit from our garden, the strawberry pie also features her homemade crust (recipe follows). Therese already has made one strawberry pie with this season’s bounty, and another is on the way.

If survey respondents whose preference is apple pie would sample this scrumptious dessert, I’d bet more than a few minds would be changed.

Strawberry Pie
1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoon cold water
Sift flour and salt together; cut in shortening with pasty blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. From into ball. Flatten on lightly floured surface by pressing with edge of band three times across in both direction. Roll from center to edge until 1/8-inch thick.
4 cups fresh strawberries
1 cup sugar
3 tablespoons cornstarch
½ cup water
4 to 5 drops red food color, if desired
Whipped cream
Heat oven to 450 degrees. Place dough in pie pan. Bake pie crust, about 15 minutes.
Meanwhile, in a small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crush strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving with dollop of whipped cream.