Why do we cook? There are many reasons why we cook. Cooking connects us to many things. It connects us to other people, to our creativity in the kitchen and to new experiences. Cooking and eating together make lasting memories which will form a tradition to be carried on for many years.
Whether you shop at your local grocery store or take a trip downtown to visit the West Side Market getting the perfect ingredients to begin your dish is key. We love to shop at the West Side Market! We know that we will get the finest in season ingredients to make our dish its best.
Weekly trips to the West Side Market has not only given us locally fresh grown fruits and vegetables it has given up the ability to make new friends and support our local farmers. Rooted in Cleveland is by far one of the best fruit and vegetable stands at the West Side Market. They carry only in season items grown locally by our farmers. In addition to their wonderful in season selection they also offer Rising Star Coffee that they will brew right in front of you.
Many of the dishes we create have a special memory for us as I am sure they do for you. That special recipe from your grandmother or that secret ingredient that makes your dish the best. What ever it is for you in the kitchen, hold on to those memories.
2015 has given us many blessings, changes, and good food and memories. As the new year begins will be taking a short break from blogging. However, will continue to post our creative dish ideas through Instagram, Facebook and Twitter. Stay in touch with us through one (or all!) of these social medias. We look forward to a great year of friendship, food and family and wish everyone the same.
I would like to give a shout out to Rooted In Cleveland for making this perfect salad possible. Without the lovely peach and oh so sweet tomato I picked up from them at the Cleveland West Side Market this salad would not have come together with all the right flavors. Building this salad is quick and easy and adds great flavors to your meal or stands alone as the main dish.
Whether you are taking a break from working in the yard or just wanting to enjoy the last few weeks of summer, this salad will help you accomplish it. Enjoy!
Some warm temperatures lately have definitely given us the feeling of summer. Hot humid days does not encourage lengthy time in the kitchen. Why not a quick salad. What a better way to enjoy the seasonal vegetables but in a salad with a special added ingredient. My friend Katie was sweet enough to bring me back the perfect souviner from her recent trip to France. Her knowing how I love to cook, the surprise of receiving some Fleurs de Sel was the highlight of my week.
To enjoy the above salad, mix together with a big swirl of olive oil, 1 diced zuchinni, 8 diced mushrooms, 1 diced green pepper and 1 small sweet onion diced. Season with a pinch of kosher salt and a few grinds of black pepper. Roast for 30 mins at 350 degrees.
While the vegetable are roasting assemble your salad. A few big handfuls of mixed greens, pistachios and craisins lightlytossedtogether with CW2C’s Classic Vinaigrette. Top the salad with a big sprinkle of the secret ingredient.
Fleur de Sel can be your secret ingredient too. Add a couple pinches to any of your summer creations and enjoy the ocean flavor Fleur de Sel will bring to your table.
A recent visit to Ithaca’s Farmers Market in New York, introduced me to Russian Kale. Being a kale lover to begin with, I was intrigued by its fine, thin leaves that are tender enough to be eaten raw. Russian Kale may just be the sweetest of all the kales and will go great with many dishes. Of course I decided that Russian Kale would be fabulous as the main component in a salad. Below are the ingredients that make up this lovely light lunch pictured above. It is quick and easy and will make your your family very happy!
If you are feeling like a little warmth on a breezy summer night, try Russian Kale in a creamy soup.
The ingredients that make up this soup are, 4 cups beet broth, 1 head roasted garlic, 1 cup risotto, 1 bunch Russian Kale chopped, 1 sweet onion chopped and 2 carrots chopped. Begin with a big swirl of olive oil in a hot stock pot. Sauté the onion and carrot for about 8 mins until slightly tender. Mix in the roasted garlic then season with kosher salt and pepper. Cook for 5 mins. Add the beet broth and simmer for 30 mins to marry the flavors. Add in the risotto. Then using an immersion blender, blend to a creamy texture. Now sauté the kale in olive oil for 3 mins until the color is bright green. Stir in soup and garnish with crumbled stilton blue cheese and serve.
Knowing that Russian Kale may be difficult to find in your hometown, substituting it with any kale will also work. I highly recommend if you are in the area of Ithaca New York, make time to visit this beautiful Farmers Market. Similar to Cleveland’s West Side Market all produce is fresh, organic and locally grown. You will not be disappointed and will come across many new finds. Russian Kale being a great find and a new favorite in my house.
Kale is one of my favorite leafy greens. It can be served many ways. One of my favorite ways this summer is to enjoy a quick Kale salad with a simple dressing. Above I have thrown in a handful of roasted pine nuts, diced castelvetrano olives,cannellini beans, thinly sliced soppressata, homemade croutons and of course tossed with a CW2C’s Vinaigrette. Kale travels well as it does not get soggy. The leaves stay crisp and firm, soaking in the flavor of the dressing allowing the other ingredients to marry together for that perfect taste.
Here are some past recipes to some of the many ways we have used Kale.
How do you like to prepare Kale? We would love to hear from you.
I have recently learned of the many benefits to adding bone broth to your weekly diet. It promotes healthy digestion, a strong immune system,reduces joint pain, reduces inflammation, promotes strong healthy bones, promotes healthy hair, nail growth and glowing skin. With so many benefits to drinking this full bodied broth why wouldn’t you enjoy a cup a day.
To begin, roast a whole chicken at 350 degrees, (20 mins per pound). Remove from oven and slightly cool so that you are able to handle the chicken to remove all the meat. Put the bones back in the oven at 400 degrees for 1-2 hours until they are caramelized. In a large stock pot add a bunch of carrots, the tops of 6 celery, 1 large onion with skin on, a handful of cherry tomatoes, a handful of sugar snap peas, 1 bunch of parsley and 3 bay leaf. Cover with ice. Once the bones are roasted add them to stock pot and cover with more ice. Cook over medium hight heat and bring to a boil. Cook 8 hrs over low to medium heat. Skimming off top patriotically. Strain and cool quickly. To cool quickly I was given this neat tip.Add 3-4 frozen water bottles to broth and in no time your broth is cooled and ready for the refrigerator or freezer. This broth will keep up to 5 days in the refrigerator or up to 6 months in the freezer.
Spring brings many tasty and vibrant vegetables. This spring salad is the perfect light lunch and can be made in minutes. I used a variety of vegetables that I found during a recent visit to the West Side Market. The combination of roasted asparagus, thinly sliced radishes, shaved carrots, mini yellow tomatoes, fresh mint and fresh cilantro compliments each other to give this dish a clean crisp taste that is so enjoyable. As an added bonus I topped this salad with a few homemade croutons and a beautiful Mycella Blue Cheese. The creaminess of the blue cheese took this simple salad to the next level. To complete the salad, drizzle a little of CW2C Lemon Herb Vinaigrette on top. You will be amazed how with each bite you experience a different texture and a whole new flavor. This spring salad will be one you will definitely want to share with your family and friends this month.
As I promised you before Easter I would be sharing with you another Slovenian recipe our family likes to enjoy around the Easter holiday. A favorite sweet treat of ours that is perfect with your morning coffee/tea or can be the simple ending to your main meal is called Potica. Potica is a traditional Slovenian bread (similar to a nut roll) with a sweet nutty filling. My recipe for this goes back several generations and is something the family looks forward to at least once a year.
Start by dissolving 1 packet of dry yeast in 1/4 cup of lukewarm water and set aside. Melt 2 sicks of unsalted butter in a small sauce pan. Once slightly cooled add 4 egg yokes and 1 can of evaporated milk. Mix well. Add yeast and mix again. Add to mixture 4 cups of flour and combine until a workable dough is formed. Divide the dough into 4 balls and refrigerate over night. Remove the dough 1/2 hr prior to using. To make the filling mix together 1 pound of ground walnuts, 1 tablespoon lemon juice, 1 tablespoon vanilla and 2 cups sugar. Sprinkle a little flour over your working surface and roll out a dough ball and sprinkle with the filling.
Roll the dough by turning in both ends. Place on a greased cookie sheet and repeat with the remaining dough balls. Cover rolled dough with a clean dish towel and let rise for 2 hours at room temperature. Brush with an egg white and bake for 30 minutes at a 350 degree oven. Cool on a wire rack with the clean dish towel covering them for another 30 minutes. Your kitchen will smell amazing and you will be tempted to cut into one of the baked potica’s. Be patient, let the filling rest. I assure you it will be worth the wait.
Last but certainly not least, click here for the Krofee recipe that I made right before Easter.
A visit to Le Petit Triangle Cafe inspired us to make crêpes in our own kitchen. Neither of us had much experience making or even eating crêpes prior to our visit to Le Petit Triangle Cafe. We absolutely loved the crêpes and knew we would have to give them a try ourselves. The simple, savory taste and lightness of the crêpe intrigued us as we imagined all the different ways we could use them. A crêpe is a very thin pancake that is filled with a variety of fillings and then rolled or folded. A crêpe can be served anytime of the day. From sweet to savory, crêpes can be served as breakfast, lunch, snack or dinner.
We sautéed a beautiful bunch of Swiss chard in a big glug of olive oil. Don’t forget to season your greens with a big pinch of kosher salt.
For a change of pace we decided to slice the garlic and roast it until golden and crunchy. Be careful; garlic can go from golden to burnt in no time!
As a second filling, we heated canned black beans in olive oil and seasoned them with Trader Joe’s Everyday Seasoning and smoked paprika.
In a blender, combine 1cup flour, 1 tablespoon sugar, 1/4 teaspoon salt, 1 1/2 cup milk, 4 eggs,and 3 tablespoons unsalted butter. Puree until mixture is smooth (about 30 seconds). Let batter sit at least 15 minutes at room temperature. Heat a 12 inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover the bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Carefully add your filings and fold to create the perfect CW2C Crêpe.
Crêpes are really very simple and delicious. Pick your favorite ingredients for the filling, your favorite person, your favorite bottle of French wine, and pretend you are in a little cafe in Paris. One of our favorite French wines is from Joseph Drouhin , a smooth Bourgogne Chardonnay that we conveniently found at Heinen’s. Do you have a favorite wine you would like to share with us? We would love to hear from you. Cheers!
During this week of Holy Week many things take place in preparation for Easter. How do you make your Holy Week meaningful? Some of you may offer up your works and sufferings for someone in need, attend an extra mass this week or take part in stations of the cross. Whatever you do to make this week meaningful, make it a tradition.
This week was an extremely full week for me and I worried I would not find time to continue making some of my favorite Easter recipes. This is a tradition that I have enjoyed every year for as long as I can remember. I grew up making many Slovenian recipes especially around the holidays. I can remember going over to my aunts house on Holy Saturday and having a full day of baking. Now the baking is done the week before Easter with my sister Kristen and the kids. Above is one of my favorite Slovenian recipes. Krofee is a Slovenian donut. There is a little preperation in making these donuts so make sure you set aside a full morning or afternoon to get the job done. There are a few other Slovenian recipes that I will also enjoy this Easter that I will share with you soon along with the Krofee recipe. Although my family enjoys Krofee every year at Easter they can be the perfect donut for anytime of the year.
Cook with 2 Chicks wishes you and your family a wonderful Easter! Enjoy your family and the traditions you will make.