December 5, 2005
Cook's corner
CD/cookbook takes a 'Fresh' view of region
A tribute to folk and food of the Great Lakes region is the inspiration for a new compilation CD and cookbook released by the ecological nonprofit group, Seeds, and the Earthwork Music collective of Michigan musicians.
"Something Fresh," available this month for $15, offers 15 original songs from such artists as Claudia Schmidt, Don Julin, Steppin' In It, Daisy May, Seth Bernard, Eric Kelly and Jen Sygit. Sources for recipes include the Michigan State University Student Organic Farm and chef Nancy Krcek Allen.
The goal is to raise awareness of community supported agriculture, farmers markets, soil microbiology and small-scale independent businesses, while presenting the talents of Michigan musicians.
"Something Fresh" is available online at www.ecoseeds.org, at the office located at 1200 W. 11th, Suite 220, or by calling 929-3663.
For the music, you'll have to listen to the CD. Here's a sampling of a recipe. It promises to make converts of tofu-haters.
Bob's Famous Tofu Spread
1 lb. firm tofu, drained and patted dry (we like Oryana's)
2 cloves garlic, crushed
1/2 c. mayonnaise (use soy, if you like)
1/4 c. (more or less to taste) nutritional yeast
2 T. soy sauce or tamari
1 t. wet mustard
Dash of hot sauce (optional)
2 c. finely diced veggies (red or green pepper, celery, carrot, onion)
Crumble the tofu, by hand, into a serving bowl and blend in all of the ingredients other than the vegetables. Fold those in last.
- From the Neahtawanta Inn
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Northwestern Michigan College's Habitat for Humanity student group is raising money to help families build homes. As a fund-raiser, they will be guest grillers at bd's Mongolian Barbeque in Traverse City on Friday, Dec. 16, from 6 to 9 p.m. The Traverse City restaurant is located at 3480 South Airport Rd. next to the Grand Traverse Mall.
For more information about NMC Students for Habitat for Humanity, contact Lisa Blackford at 995-1043.
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Also this Saturday, Judy Hauser, author and owner of Punzel Scandinavian Shop near Buckley, is holding an afternoon tea featuring a sampling of traditional Scandinavian holiday treats. On the menu are fruit soup, Swedish herring, open face sandwiches, cheese and Scandinavian tea. Autographed copies of Hauser's new children's book, "The Legend of Punzel's Pond," will be available. In addition, Lisa Johansson and husband Ingemar of Song of the Lakes will perform traditional Swedish music.
Three separate seatings are scheduled, starting at noon. Cost is $20.
Reservations are required. Call 263-7427 or email to: punzel@cosllink.net.
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Tuesday on the Travel Channel, the premiere of the second season of "Taste of America" will feature a segment on Traverse City. Host Mark DeCarlo visited for the 79th annual National Cherry Festival, sampling cherries and taking part in the festivities. The show airs at 8 p.m.
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Sally DeWeese of Traverse City is looking for a recipe for English Toffee that she sampled at the Cedar Art Fair, which she described as "outstanding." If anyone has this recipe, please send it along.
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Friske's Farm Market on U.S. 31 in Atwood is celebrating the holiday season with Breakfast with Santa on Saturday from 9 a.m. to 1 p.m. Other events on Saturday include making edible crafts, story time, writing letters to Santa, holiday shopping assistance and sampling for adults and more. On Saturday, Dec. 17, Judy Friske Kehr will be giving holiday food tips and offering recipes.
For details, call 599-2604.
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The following recipe comes from The Baltimore Sun Recipe Finder, which offered it in response to a reader inquiry for a pumpkin soup recipe similar to one served at the Au Bon Pan restaurant chain.
The person who tested this one sent in by a New Jersey man said, "Unlike many pumpkin soup recipes, his contains no cream, yet when pureed is beautifully thick and smooth. The addition of the lemon juice and the spices, the coriander in particular, gives the soup a savory, instead of sweet, flavor."
Pumpkin Soup
1 (1 1/2 lb.) pumpkin, peeled, seeded and chopped
3 c. chicken stock
1 large leek, sliced
2 t. mixed herbs
1/2 t. coarsely ground pepper
1/2 t. salt
1/4 t. nutmeg
1/4 t. ground coriander
2 T. fresh lemon juice
2 T. chopped fresh parsley
Combine pumpkin, stock, leek, mixed herbs, pepper, salt, nutmeg and coriander in a saucepan. Bring to a boil; reduce heat. Simmer until pumpkin is tender; stirring occasionally. Process in blender until smooth. Stir in lemon juice and parsley. Add additional salt if desired. Serves 4.
Per serving: 78 calories; 5 gm protein; 1 gram fat; 0 grams saturated fat; 13 grams carbohydrate; 1 gram fiber; 0 milligrams cholesterol; 880 milligrams sodium
Here's another Recipe Finder discovery that sounds nice for warming up the kitchen on a winter morning.
Cranberry-Orange Scones
1 18-oz. box of cranberry-orange muffin mix (Krusteaz or another brand with canned cranberries included)
1 egg
1/2 c. sour cream
2 T. water
Preheat oven to 375°. Place the dry mix in a large bowl and break up big lumps. Add egg, sour cream and water. Stir to mix batter. Batter will be thick. Rinse and drain the cranberries that come with the mix and stir into batter.
Drop by rounded spoonfuls onto a lightly greased baking sheet. Bake for 12 to 14 minutes. Makes 12 to 14 scones.
Per serving (based on 14 servings): 181 calories; 3 grams protein; 6 grams fat; 2 grams saturated fat; 28 grams carbohydrate; 1 gram fiber; 26 milligrams cholesterol; 182 mg sodium
If you are looking for a specific recipe; want to try and obtain the recipe for a dish you had in a restaurant; have a cooking dilemma - or have solved one and want to pass on what you learned; had good (or bad) luck with a food product; or have other information of interest to fellow cooks, please send it to: Cook's Corner, Traverse City Record-Eagle, P.O. Box 632, Traverse City, MI 49685; call (231) 933-1452 or (800) 968-8273; or e-mail: .
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