tomato & onion relish

Last weekend we helped our friends ''eat'' catering do a 180 person wedding in north ann arbor on a beautiful farm property (horse, barn cats & tire swing included). They had a crostini with a very simple tomato and onion "jam" i will now attempt to replicate. This recipe can be stored in the refrigerator and eaten within two weeks or canned and stored through the winter.


3 pints cherry tomatoes, halved
2 large spanish or vidalia onions, rough chop
3/4 cup sugar
1 1/2 cup vinegar (you can experiment here- i use apple cider vin)
splash of olive oil
1/2 teaspoon salt

1) sauteed the onions in oil until caramelized
2) add the rest of the ingredients and stir thoroughly
3) bring the mixture to a low boil and turn the heat down to a simmer
4) let simmer for 1.5-2 hours or until it reaches your desired consistency
5) let cool and either enjoy that week or can it for later

suggestions: serve with seared salmon, steak or chicken / eat on toast with cream cheese or goat cheese / use on a BLT in winter months

on holiday in london, devon & cornwall, England

We were recently travelling in southern england and came across some amazing food along the way. Trying to be frugal in London was a daunting task but we found an italian lunch counter in soho with a uniquely chaotic queue: Princi. This love-child of Asian chef Alan Yau and an italian bakery chain was trendy and chic but still cheap enough for us to enjoy a filling lunch for under 25 quid. Maybe it was us and we just didn't know what to do, or assert ourselves in the right way, and maybe it was okay to get cut in front of by three or four other, more experienced Princi customers because we were still making up our minds and drooling on the glass cases of pastries, pizzas, salads, and pastas. Finally, our turn and we ordered a plateful of three salads. One was simply fresh mozzarella with thick cuts of tomato and fresh basil. The second a marinated, roasted eggplant salad. And the third, a classic panzanella with housebaked croutons from one of their airy italian loaves. For a main course, we decided on a hot layered eggplant dish with a tomato based sauce and mozzarella.


For Dessert we ordered a classic cannoli filled with a thick and sweet ricotta and capped with chocolate shavings. Also, we couldn't resist a smaller pastry to boot. We would have loved to be able to splurge again and go back to this place... and maybe we just might have to take a detour between flights into Gatwick and out of Heathrow. More to come...

leftover milk= sweet sweet love

before the milk in our fridge has a chance to go sour I usually try to do some sort of culinary wonder and turn it into something that will last for another two to three weeks. this is by far my favorite method: dulce de leche (aka caramel , manjar blanco)


start by adding 4 cups of non-homo milk to a saucepan over medium heat.
then add 1 cup sugar & 1 vanilla bean (split & scraped), stirring occasionally until all the sugar has dissolved. then add 1 tbsp. baking soda, stirring to combine, then turn the heat down and let reduce for about 2 1/2 to 3 hours or until the mixture has thickened & turned caramel in color. you will yield about 1-1 1/2 cups. strain the mixture through a fine mesh sieve and store in the refrigerator for up to 2 months. Put it on everything.

adventures in baking from a cook's point of view

we caved in and bought a cuisinart mixer. and so far i've baked two different kinds of bread: something resembling a ciabatta and what for lack of better adjectives i will dub a "home-oven" baguette. both turned out pretty much like standard white bread, so i'm not going to share any tricks i've learned just yet, but i did start to perfect my irish scones. this dough is light and easy to work with, almost like a biscuit dough. recipe as follows:
3 cups white flour, plus more for dusting
1 cup whole wheat flour
2 large eggs, beaten, plus 1 egg, beaten for eggwash
1/4 cup granulated sugar
1 1/2 T baking powder
3/4 stick of butter
1 C + 2 T buttermilk
1/2 C dried currants

mix all ingredients except eggwash in large mixing bowl until sticky dough forms, turn out onto a floured surface and roll with a floured pin until 2 inches thick. cut the dough into 2 inch rounds with cookie cutter or drinking glass. repeat with scraps. eggwash the tops of biscuits and let sit in refridgerator for 30 min. pre-heat oven to 425 F. brush biscuits again with eggwash and bake on top rack for 12-15 minutes or until tops and bottoms are browned.

seared haddock & shrimp and corn risotto

here's a recipe we came up with for seared haddock, an atlantic flaky white fish similar to cod.

for the risotto:
- 1 cup risotto
- 2 tablespoons butter
- 2-2-1/2 cups chicken stock
- 1/3 cup chopped onion
- 1/3 cup sweet corn kernels
- 1/2 cup chopped pre-poached shrimp
- 1/4 cup heavy cream
- salt & pepper, cajun spice (optional)
1) melt butter in a medium saucepan over medium heat
2) add onions, sautee 3 minutes or until sweaty
3) add corn and risotto, sautee another couple minutes
4) add 1/2 C stock at a time until risotto is al dente
5) add heavy cream and fold in chopped shrimp, salt and pepper, and cajun spice

for the fish:
-sprinkle 2 fillets with salt & pepper and let sit at room temp for 10 minutes.
- 1 tablespoon rendered bacon fat
1) melt bacon fat in shallow skillet over medium high heat
2) when fat reaches desired heat, place fillets in skillet skin side up
3) let sear for 1-2 minutes, flip and repeat until flesh starts to flake open

serve with risotto and dark hearty greens.

review from "cafe selma" & brandy apricot french toast recipe

"There was a lot of excitement about the two specials Monica and Emil created–the first was a brandied apricot french toast made with Zingerman’s challah and served with amaretto flavored whipped cream. This dish was melt-in-your-mouth comfort food that pleased everyone who was lucky enough (or awake enough) to get to SELMA early to eat it before it was gone. I’m already composing a request to Monica and Emil for a repeat performance of this knock-out creation before summer’s end.

Their second special was just as delicious, and a brand new breakfast dish for SELMA as well. The favors were Northern African–a Tunisian and Moroccan combo of spices that made mouth’s water and stomachs growl. Turkey sausage wrapped in a filo-like pastry was rich and satisfying, served with a perfect poached egg and an orange flavored dressing atop bitter greens made everyone who ate it leave the table happy. There were many sighs of deep contentment throughout the morning. Monica and Emil–we bow down to you!!" -Lisa & Jeff from "Cafe Selma"

so, if you weren't there because you couldn't get up that early, you had to work, or were otherwise indisposed, or if you were there and now are on a quest to reproduce this sweet breakfast creation, here is the recipe for all:

brandy & apricot french toast

serves two people (four large slices)

day old challah or french bread, cut into 3/4 inch slices

for french toast batter:

2 large eggs, beaten

3/4 cup heavy cream

1/2 cup milk

1/2 oz. amaretto (we use disaronno)

1/2 oz. apricot brandy

1/2 teaspoon pure vanilla extract

-mix all ingredients with a whisk in a large shallow bowl

for the brandied apricot topping:

4 ripe apricots, pitted and quartered

2 tablespoons butter

1 oz. apricot brandy

3 tablespoons brown sugar

-sautee apricots in butter on high for 1-2 minutes, add brandy and keep over high heat 30 seconds, then turn to medium low and add brown sugar. stir until sugar is melted and thoroughly incorporated. remove from heat.

1/2 cup heavy cream

1/2 teaspoon vanilla extract

whip until stiff peaks form

pre-heat a large skillet or griddle to medium high heat. brush with butter. soak your bread slices in egg mixture 10 seconds at least on each side. cook each side in butter 3-4 minutes or until browned. top with brandied apricots and whipped cream. enjoy.

michigan lake trout & green beans two ways

trout is one of michigan's firmer fleshed fish without a whole lot of bones to worry about. if you're buying whole trout, here's a link to directions for filleting your fresh market purchase or freshly caught prize. otherwise, you're ready to go- usually fishmongers pull out most of the bones, even pin bones sometimes, for you ahead of time. to check if there's any pin bones left, simply run your fingers over the fillets and you will be able to feel them. they can be removed easily with tweezers, pliers, or your fingers. pat your fillets dry with a clean towel and season lightly with salt and pepper.

lime, basil & cilantro trout with red curry green beans (for two)
a. heat a skillet large enough for about two handfuls green beans and melt 1 tbsp butter over medium heat
b. add 1 clove minced garlic and cook for 30 seconds before adding 2 tsp red curry paste, and 1/2 can coconut milk to pan, mix together with wooden spoon
c. add clipped green beans and cover until beans are crisp tender
d. cut your fillet into two portions
e. meanwhile, heat another skillet with 1 tbsp coconut or peanut oil over medium-high heat
f. once oil starts popping, add trout fillets flesh side down in the pan, let cook for 4-5 minutes, then flip over, squeeze juice of one lime onto both pieces, & let cook another 2-3 minutes on the skin side
g. plate your green beans in curry sauce and place trout fillets on top garnished with chopped basil & cilantro

maple, bacon, & mustard trout with blanched green beans (for two)
a. get a pot of salted water over high heat ready for blanching the clipped beans
b. heat a dry skillet over medium heat
c. chop one slice of thick cut bacon into 1/4 inch squares and add to skillet
d. sautee bacon until just starting to crisp up, then add trout fillets to the pan flesh side down and cook for 4-5 minutes
e. meanwhile make up a mixture of 3 tbsp michigan maple syrup, 1 tbsp champagne vinegar, 1 tbsp whole grain dijon mustard, & 2 tbsp orange juice
f. drop green beans in boiling blanching water
g. flip fillets to skin side and add your maple mustard mixture to pan, let cook for another 3 minutes until fillets are cooked through & mixture is reduced by about 1/2
h. strain beans once they've reached your desired tenderness and put on plates
i. take the skillet off the heat & place trout fillets on top of beans. Add 2 tbsp butter to the skillet and stir/swirl in to make a butter sauce in the pan, drizzle on top of fish & green beans
j. garnish with toasted sliced almonds

grilled spicy pork skewers & yogurt sauce

we buy our free range meats from creswick farms near grand rapids, mi, once a month. so far, i was at a lack of new ideas for the ground pork that's been in the back of our freezer all month long. then i came up with grilled spicy pork skewers, kind of like a pork variation of the middle eastern "kefta" & a good deviation from grilling hot dogs & burgers.
for the skewers:
a. if using wooden skewers, pre-soak in cold water for at least one hour
b. mix by hand 1 lb. ground pork, 1 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. ground hot chile pepper, 1/2 tsp. chile flakes, 1 tsp. salt, 1/2 tsp. black pepper, & 1/3 cup fine breadcrumbs until all is incorporated evenly throughout the meat
c. form 1 1/2 inch balls and then elongate them a bit before skewering through the center
d. place skewers on a pre-heated grill (high heat, 400F) or under broiler
e. let cook 3-5 minutes on each side or until cooked though (internal temp 160F)
f. remove from grill and let rest for a few minutes before eating

for the yogurt sauce:
a. start with 1/2 cup plain cultured yogurt
b. stir in 2 tsp chopped fresh mint, 1 tsp chopped fresh cilantro, 1 tsp fresh lemon juice, 1 tsp ground cumin, and salt and pepper to taste
c. use liberally to accompany skewers

chevre, sage & roasted corn stuffed squash blossoms

this recipe is a great way to prepare raw squash blossoms combining two distinct michigan summer ingredients- sweet corn & squash blossoms. this appetizer will definitely impress your friends with it's slightly sweet and savory balance and natural beauty.
a. pick 12/18 squash blossoms fresh from the garden or buy some at the farmers market (try to use same day because they wilt if stored in refrigerator)
b. grill one ear of sweet corn until charred, or roast/broil in the oven, or cut it all off the cob first and sautee on high heat until it's tender and colorful
c. bring 12 oz. chevre to room temp and whip until light and fluffy with an electric mixer
d. chop a few sage leaves and mix with corn kernels into chevre with a pinch of salt and pepper
e. put filling mixture into a plastic ziploc bag and cut a small hole in one corner
f. handle each squash blossom gently and make a tear or slit open with a sharp pairing knife
g. remove the inner stamen of the flower
h. pipe filling into each blossom and twist petals to close the top

lazy michigan summer

everyone said we were crazy for catering our own wedding- but then everyone who attended remarked that the food was fabulous. we kept the food simple and sourced mainly from local ann arbor businesses. now we can share some michigan summer recipes that you can make at home for any amount of people and not stress out too much about cost or time.

compound butter
a. let a pound or so of butter come to room temperature (we used calder dairy)
b. while that is happening prepare about a 1/2 cup of whatever it is you want to add to it
suggestions: finely chopped fresh herbs such as thyme, rosemary, lemon balm, mint, tarragon, parsley, chives, basil, lavender or whatever is your fancy; minced bacon & roasted shallot; citrus zest, blue cheese
c. mix in by hand or with a electric mixer or on low
d. spoon out onto a piece of waxed paper (waxy side up) in a log shape about 1-2 in. diameter
e. roll completely in wax paper and twist or crease the edges
f. store in plastic wrap or bag in freezer for future use on bread, meat, fish, veggies or pasta