Call it a day of food blogger inspiration.

Inspired by the moans heard all the way from Scotland's Traveler's Lunchbox, my Dad and I set out on a glorious fall day in search of banh mi and found, well, St. Louis' very own Banh Mi. We soon understood for ourselves the simple pleasure of one of many incarnations of this Vietnamese sandwich along with a lemon grass noodle soup.

But when the few tables around us cleared, more fascinating still was the connection that formed between my Dad and the Vietnam-born owner, only ten years apart in age yet veterans of wars separated by three decades. In the quiet empty room, the two spoke the language of old soldiers, hampered by hearing loss and thick accent but built on respect for honor, duty and human communion.

Home, I moved to the kitchen inspired by the lovely root vegetables at Soulard Market and by the mind picture of StephenCooks' marinated root vegetable salad. For reasons of timing and inclination, my own salad veered considerably from Stephen's; still, they remain much the same in spirit, simple celebrations of fall root vegetables.

Call it a lovely day, a lovely supper.

KITCHEN NOTES

• Try to dice the vegetables about the same size; at about about 1/3 inch square, these cooked evenly, none too dark nor too raw.
  
• This was a filling main dish salad but with a smaller portion, could also be a warm side salad. In my book, it definitely qualifies as "company food".
  
• I added pancetta but without it, this would make a great vegetarian (vegan, even) dish that most will enjoy.
  
• I thought about sprinkling with toasted pecans for crunch, maybe cheese for contrast. The feta on hand somehow seemed too 'summery'; a gorgonzola would have been perfect.

FROM THE ARCHIVES Did you know? There are so many ways to roast vegetables.

WARM ROOT SALAD in HORSERADISH VINAIGRETTE
Hands-on time: 35 minutes
Time to table: 90 minutes
Serves 4 as main dish, 8 as side dish

This is a "concept" recipe ~ it begs for your own changes and inspiration. Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish.

2 medium purple-topped turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about 1/3" thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about 1/3 " thick, then diced
2 small potatoes, skins on, cut cross-wise about 1/3" thick, then diced
1/2 celeriac, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
[red onion would have been good]
1 ounce pancetta, diced small
About 2 tablespoons good olive oil
Salt & pepper

Preheat oven to 400F. Prep vegetables. Toss in a bowl with olive oil. Place in a single layer on two baking sheets, season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, stirring well and adding pancetta after 45 minutes.

HORSERADISH VINAIGRETTE
About 4 tablespoons olive oil
About 2 tablespoons white wine vinegar (next time I'd use 6 - 8 tablespoons for considerably more contrast to the creamy-oily vegetables)
2 tablespoons Dijon mustard
2 teaspoons horseradish (to taste, this was a mild home-grown horseradish from my Dad's friend's garden; if you like horseradish, use more than you think is needed just tasting the vinaigrette for any bright spark will be moderated by the rooty starchy vegetables)
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl. Fold in the roasted vegetables, taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

NUTRITION ESTIMATE
Four Main Dish Servings, Per Serving: 333 Cal (57% from Fat, 7% from Protein, 36% from Carb); 6 g Protein; 22 g Tot Fat; 3 g Sat Fat; 31 g Carb; 7 g Fiber; NetCarb24; 86 mg Calcium; 2 mg Iron; 356 mg Sodium; 1 mg Cholesterol; Weight Watchers 7 points

Eight Side Dish Servings, Per Serving: 166 Cal (57% from Fat, 7% from Protein, 36% from Carb); 3 g Protein; 11 g Tot Fat; 2 g Sat Fat; 16 g Carb; 4 g Fiber; NetCarb 12; 43 mg Calcium; 1 mg Iron; 178 mg Sodium; 1 mg Cholesterol; Weight Watchers 3 points

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Do you ever get a good laugh from food follies?

Read this week's Kitchen Parade column for my biggest laugh of the year ... plus a great fall vegetable, acorn squash roasted and stuffed with nutty quinoa and dried tart cherries, perfect for a fall supper or even, yes, Thanksgiving ...

There are piles of arthritic-looking knobs of sunchokes (also called Jerusalem artichokes) at the farmers market right now. Like mums and falling leaves, they shout 'fall'.

So for a simple fall side dish, I paired the thin-cut slices with other fall favorites, apples and pancetta (some times called Italian bacon). Lovely!

How do you recognize sunchokes? They look like knobs of ginger, about the same size, too.

SUNCHOKE TIPS ...

• Do sunchokes need to be peeled? No, and a good thing since all the knobs would make that a fussy endeavor.
  
• Do sunchokes need to be washed? Yes, carefully, for between the knobs are pockets of collected earth. Just break off the knobs to wash.
  
• Must sunchokes be cooked? No, I like them raw, either grated (my favorite way, so far) or in chunks like a carrot.
  

NEXT TIME ...

• I'll cook the sunchokes for awhile before adding the apples. These were a mite on the 'raw' side while the apples were quite soft.
  

SAUTEED SUNCHOKES with APPLE & PANCETTA
Hands-on time: 10 minutes
Time to table: 25 - 30 minutes
Serves 4

2 thin slices pancetta, diced small
1 tablespoon butter
1/2 pound sunchokes, trimmed and carefully washed, sliced very thin
1 - 2 apples, peeled, quartered and sliced thin
Dash cinnamon
1 tablespoon cream
Salt & pepper to taste

Cook the pancetta until slightly crispy in a skillet, then set aside. Melt the butter in the same skillet. Add the sunchokes and let cook slowly til quite soft (my estimate is about 15 minutes), stirring often. Add the apple and cook til softened. Stir in cinnamon, cream and cooked pancetta, stir briefly until cream thickens slightly.

NUTRITION ESTIMATE
Per Serving: 109 Cal (32% from Fat, 8% from Protein, 60% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 17 g Carb; 2 g Fiber; NetCarb15; 14 mg Calcium; 2 mg Iron; 74 mg Sodium; 11 mg Cholesterol; Weight Watchers 2 points

ST LOUIS SOURCES for ...

• Tower Groves Farmers Market
  
• Sunchokes ... Biver Farms
• A wide selection of Missouri-grown apples ... Centennial Farms and Blue Heron Orchard
  

• Tower Grove's winter market schedule
• November - April, the first Saturday of the month
• St. John's Episcopal Church, 3664 Arsenal (just west of Grand, south of I44)
  

• Pancetta ... Viviano's on The Hill
  

What a great way to use the last bits of fresh herbs ~ rosemary, sage, thyme , chive and parsley ~ harvested (snipped, in fact) from the garden! This was just delicious!

The potatoes were heirloom German Butterballs (the November issue of Food & Wine says, "If you like Yukon Gold potatoes, try German Butterballs. Their luscious yellow flesh and adorable name might make them the next hot potato. Chefs from Rick Bayless to Loretta Kelloer are featuring these little heirlooms, which range from golf ball- to fist-size") from the wonderful St Paul Farmers Market so it's only right that the inspiration came from its recipe section. My new foodie friends tried other varieties, Kate in the Kitchen tried the Rose Finn fingerlings (in soup) and Laura from My Sister's Kitchen tried the Peruvian Purple Potatoes (roasted with other root vegetables). We all loved them!

My now-second visit to the St Paul Farmers Market makes me realize how little variety, really, we have available in our St Louis-area farmers markets, my own Kirkwood Market, Soulard Market, the Central West End Green Market, the Tower Grove, Maplewood and even the protein-heavy Clayton. Why is that???

NEXT TIME ... to save a dish, I'd drain the water and do the oil/garlic/herbs in the pot used for steaming rather than a separate skillet.

FROM THE ARCHIVES ... For other potato recipes, see here in the Recipe Box.

HERBED POTATOES
Hands-on time: 10 - 15 minutes (depends on how long it takes to clean the potatoes, these were caked with wonderful Minnesota dirt!)
Time to table: 20 - 25 minutes
Serves 4

Water
1 pound yellow potatoes such as Yukon Gold, skins on, diced in 1-inch pieces
1 tablespoon olive oil
2 tablespoons fresh garlic, minced
Mixed fresh herbs: sage, rosemary, thyme, chive for example, minced
Salt & pepper to taste
Fresh parsley

Place 1 - 2 inches water in the steamer, set to high. Add the potato pieces, cover and let cook until soft, about 15 minutes.

In a skillet (or the still-hot, drained pot used for steaming), heat the olive oil til shimmery. Add the garlic and cook for 1 minute. Add the fresh herbs and the cooked potatoes. Season to taste. Toss until potatoes are warmed through and just beginning to brown. Toss with fresh parsley and serve.

NUTRITION ESTIMATE
Per Serving: 117 Cal (27% from Fat, 8% from Protein, 65% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 20 g Carb; 3 g Fiber; NetCarb17; 23 mg Calcium; 1 mg Iron; 9 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

From Lisa Stone, a BlogHer founder, with the news that the BlogHer Ad Network is identifying "no profanity blogs" ... "And we're very proud to have you -- although your recipes often do make me swear in appreciation (e.g., how the hell does she DO that?)" (7/10/07 via e-mail)

From Rita in Brentwood, New Hampshire ... "I came across your blog via Farm Girl Fare. Years ago, I tried the WW Fat and Fiber plan, worked great after baby #1. Some where along the line, I have lost my motivation. I am not one for meetings so attending the WW meetings my area are not going to happen. But your site was all the inspiration I needed to get on track, your recipes are great. I have a long way to go, but this did not happen over night. Thanks." (7/2/07 via e-mail)

From Amelia ... "Keep up the great blog and column!!! You are an inspiration." (7/1/07 via e-mail)

From Tricia in Canada Haven't written to you before as I don't get a chance to get on the computer very often but I have to tell you how much I appreciate your recipes. They really are wonderful and I use them all the time. Thank you so much for your effort. (6/24/07 via e-mail)

From Judy in Adelaide, Australia ... "Just a quick hello to say .....THANKS ..... for all the great weight watchers recipes that you post. I am a member of Weight Watchers and am always on the lookout for new recipes so, once again, many thanks," (6/23/07 via e-mail)

From Erika of Tummy Treasure, just after being invited to write a column for her local newspaper ... "Thank you for the kind congrats. When I recieved the editor's e-mail, my first thought was to turn it down, I hardly feel qualified to write "professionally". But then I thought "what would Alanna do? And what would she think if I turned down this opportunity." :-)" (5/24/07 via e-mail)


From Angela from Webster Groves, Missouri ... "This sounds silly to write, and probably astounding to read, but I have to say that you have changed my life!! In a really good way! Thank you!! I am a vegetarian and have been for most of my adult life. My husband and our young toddler are meat eaters. Whereas my husband had been content to eat meatless dinners most nights, we felt it was important when Mario came along to have meat much more often. I had been struggling to find meat recipes that would please both of them, with minimal luck, and then along comes Chicken Sybil. I have to tell you that both of them love it! I have prepared it at least once a week since it was featured in the Webster-Kirkwood Times, and each time they both clean their plates! I have varied it using the various optional ingredients that you suggested, and every time it has been a success. I have branched out as well with my own variations ... and feel so confident now in being able to prepare a delicious, quick, and healthy chicken dinner that has limitless possibilities. Thank you so so much for this."(3/23/07 via e-mail)

From Anonymous ... "I want to thank you for the wonderful website! I have already made 2 batches of the Weight Watcher's Garden Veggie Soup and 1 batch of the Chicken Cider Stew. Both were wonderful! ... My cousin loved it and begged for the recipe. I also appreciate that you note if something freezes or reheats well. ... Your site is helping me go from a meat and starch gal to a veggie gal. And I'm taking my friends and family with me!" (3/21/07 via comment)

From Freddie's Mum in the UK ... "Freddie wants you to see what a success your colcannon recipe was." [Freddie's happy!] (3/19/07 via e-mail)

From Peter from Perth, Australia ... "It is a pleasure to browse."(3/12/07 via e-mail)

From Didi ... "I'm an addict to these pages and recipes :-D Thank you again for wonderful recipe! Delicious!"(3/9/07 via comment)

From Deby in California ... "I LOVE your site! I am a veggie lover by nature and happened on your site while looking for a recipe for beets other than the same ole same ole boil in water--you get the picture! I tried yours for the golden beets (although I only had the customary red ones) and it was YUM O!"(2/10/07 via e-mail)

From Sandy ... "Yesterday, my email provider switched to a new company. My email address is now 1236@comcast.net I don't want to miss any of your emails...thanks for updating your database."(2/5/07 via e-mail)

From Sally from Iowa ... "I do love reading your blog and have it on my RSS feed (so I read it every day!)." (2/2/07 via e-mail)

From Lisa from Pensacola ... "Just came across your blog via Sweetnicks ... When I am playing on the internet and come across someone from St. Louis I always let out a little "awwwww". How I miss St. Louis. Then I clicked on your Hometown Newspaper and saw the Webster Kirkwood Times [where Kitchen Parade is published in print]...."AWWWWW"....I grew up in Kirkwood (17years) and University City (8 years).My family still lives in Kirkwood and I go back at least twice a year. Just wanted to drop a line and say Hi and I am enjoying your blog!" (1/25/07 via e-mail)

From Kim ... "I love your site and your cooking; my husband can't stop eating your Heart-Hearty Muffins!" (1/24/07 via e-mail)

From Sharon ... "Thanks to [a friend] for giving me your blog. I can't seem to pull myself away, it's everything that I love." (1/19/07 via e-mail)

From G in India ... "Alanna, you lifesaver! Each day of this winter we have used your wonderful recipe to make a new soup (it's peak veggie season in India). I think we have already made all the hot soups that you have posted! Btw, my mom is an avid reader now.....maybe she will de-lurk one day and leave u a comment!"(1/15/07 via comments)

From Connie ... "Félicitations chère Alanna! ... you should behold what you have wrought,'Himself' has taken over my tiny kitchen! I have discovered a whole other side of his personality, a calm, careful and meticulous guy who loves to play with food, your site is on the kitchen PC whenever he is in cooking mode, he loves the clarity and orderliness and generosity of your directives and the results always please us. Thank you so much for this! Who knew food and the respect of food & its proper preparation could have such a powerful influence on one's character? 'Himself' talks about it as his therapy, his escape from the pressures of work, the change is remarkable!" (12/5/06 via comments)


From Pam, a former St. Louisan ... "I just wanted to let you know how much I am enjoying A Veggie Venture. I found it over the weekend when I was looking for healthy pizza recipes. ... Anyway, since I am originally from St. Louis ... I also enjoy reading about the St. Louis stuff! " (11/28/06 via e-mail)

From Ingrid from Winnipeg, Manitoba ... "I'm just thrilled to be getting your column. Another reason to look forward to Friday! It's wonderful that the recipes have the Weight Watchers points." (11/6/06 via e-mail)

From Ellen from Rock Hill, Missouri ... "Thank you for your weekly column! I am a foodie and so appreciate being able to find tasty and relatively easy recipes in my Webster Kirkwood Times. I also have to tell you how much it means that you include the Weight Watchers Points in the nutritional info. That you include any nutritional info at all is great, but taking it the extra step to include the points makes it even easier for people like me to keep track." (10/30/06 via e-mail)

From Kate ... "I got to your blog while searching for new things to do with veg. Now I've bookmarked it! You seem to have so many new and unique ideas for veggies." (10/24/06 via e-mail)

From MomJamin ... "... I tried your description of roasting. Dear Husband, who admits to not being a cauliflower fan, likes this and has even bought more cauliflower on one of his rare shopping trips, for me to roast. As he encouraged our veggie-phobic 4-year-old, "I don't like cauliflower either, but it tastes like popcorn." (10/18/06 on A Veggie Venture's very first post ... roasted cauliflower)

From Sharon from New England ... "I found your Veggie Venture blog through some forgotten surfing route, but now I have it bookmarked and have tried several recipes with happy results. Thanks for putting your efforts out there to share with the world!" (10/16/06 via e-mail, with a request for tips for green tomatoes)

From Paula from Long Island, New York ... "hi! i'm not a blogger, just an avid cook who stumbled upon the wonderful community of food bloggers 2 yrs. ago after we got our first computer ever (i'm 64!!!). i'm a retired teacher who has lived in a wonderful world of food all her life (born in brooklyn, raised in queens and live on long island)...i can't tell you how much i enjoy your blog, especially since i'm a life-time weight watcher who is still trying to shed those last 3 lbs. this time around... ... i really envy all of the talent with computer expertise, food styling, photography, and culinary skills that i am enjoying each day...thanks for making our world a better place! (9/26/06 via e-mail ... Paula also shared her recipe for 'yummy squash casserole' which I can't wait to try!)

From Janel ... "Great blog! I just wanted to tell you that I think your blog is wonderful. I can't wait to explore it some more! You see, I just found it this morning by following a link from Elise's blog which is on my Google Home Page. I returned home from the Farmer's Market with an armload of loot, like Fingerling Banana Potatoes and Honeycrisp Apples. It was some kind of Divine Intervention that I happened across your blog within minutes of turning my computer on. I had seen quite a few other veggies that I wasn't sure what to do with, so you are very inspiring. Also, I'm on a diet right now and the calorie counts are very helpful. So, just keep up the good work!" (9/23/06 via e-mail) UPDATE: Thanks for working so hard on your blogs. I turn to them often for recipes. My husband has lost 20 lbs. over the last few months just because I have started cooking healthy dinners every night. I have also lost over 40 lbs. with diet and exercise over the last 6 months. It has truly been a lifestyle change that I'm determined to maintain. (11/13/06 via e-mail)

From Becky ... "Alanna, it's not just that you're a wonderful cook and teacher -- you're a wonderful writer. I hope you find time in your life to bless us with more insightful words that all can relate to. Beautiful! Thank you!" (9/15/06 from And the River Was Like Glass, a 9/11 remembrance)

From Connie ... " ... I am no domestic diva but lately because of all these wonderful blogs (the Veggie Adventure being my favorite of course ;) ) I find myself getting into feeding us better." (8/29/06 via a comment on slow-roasted tomato soup)

From Connie ... "Dear Alanna, I read you faithfully and I must say I have learned a great deal from you, you are a wonderful teacher (no need for false modesty here, you truly are). ... you really have encouraged me to go to the market to buy proper food which makes Hubby very happy. Slowly but surely my table is changing. We are eating way better than we used to and to our amazement with way less effort and cost than we ever imagined. I feel it is mostly due to good food bloggers who, like you, really take the time to go through a recipe carefully for their readers, that people like me will become better consumers and therefore more healthy as a result. Again many thanks and here's to the pleasure of reading you at Veggie Venture!" (8/18/06 via e-mail)

From Gloria from St. Augustine, Florida ... I discovered your website late last night and wound up staying up until after midnight! I am so inspired by your recipes and your dedication to fresh, seasonable fruits and vegetables and locally grown produce. I just began Weight Watchers yesterday, too, so I was particularly delighted to see that you feature many recipes that will fit nicely into the program. I've done the program before but I fixed the same things over and over and didn't get much pleasure out of the actual cooking. I can see now that this can be a very different process and I am looking forward to the adventure that lies ahead. I love your writing, too -- it makes me feel as though you're my neighbor, which I guess is the whole idea. I plan to get over to our local farmer's market this week. You are one talented, hard-working lady -- thank you very much for your site, and for the inspiration to have fun cooking, and cook healthfully. (8/14/06 via e-mail)

From Anonymous ... "My grandmother who is 98 yrs old and still makes a small breakfast for herself now and then is an avid reader of the food blogs, when she came across yours and the coleslaw recipe she marveled at the fact that some of your readers had never heard of boiled dressing. ... We both enjoy your blog and the care you take with your recipes & comments. Thank you!" (8/3/06 on classic coleslaw with boiled dressing)

From Rita from Kirkwood, Missouri ... who was inspired by a Kitchen Parade recipe for buttered pecan ice cream to fondly remember making ice cream with her family on hot summer Saturday nights in Webster Groves during World War II, especially the night when her mother accidentally made Swiss chocolate ice cream!( 7/2/06 via mail)

This week's Kitchen Parade column is an ode to fall food.

Color comes late to eastern Missouri: just now the leaves are beginning to turn. So it's time to savor the light, the color, the cool air ... then sit down to a bowl of rustic, rib-sticking Balkan sausage stew.

SALAD with JAPANESE TURNIP
Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 1

Salad greens dressed homemade vinaigrette (how to make salad dressing)
Japanese turnip, skins on, ends trimmed, cut into batons or diced
Apple, quartered, cored and diced (today, an heirloom called a gold rush which is excellent!)
Candied nuts

The furnace kicked on last week but food-wise, I'm still squeezing out the last tiny bits of summer. Or maybe this is 'bridge' food spanning the seasons:

• Summer radishes, a French salad radish called Radish D'avigon ... sweet and wonderful ... from Biver Farms
  
• Fresh bread, the first of three loaves made over the weekend (are you reading, Paula? that's your onion bread, thanks so much for sending the recipe! I soooo love to hear from fans of A Veggie Venture!)

It was stunning in simplicity, simply stunning.


FROM THE ARCHIVES ... Do vegetable sandwiches inspire you? Check the archives for sandwich recipes here in the Recipe Box.







RADISH D'AVIGNON SANDWICH

Good bread, preferably with a kick like this onion bread
Spread with unsalted butter
Topped with thin slices of fresh radishes
Sprinkled with good salt such as fleur de sel or Moulton

For World Bread Day on October 16th, I had high hopes for a crimson-colored bread that would have us all ooo-ing and aah-ing over gorgeous whole-grain goodness.

Instead, the loaf turned out a pink-ish crust with small stains of pink inside ... also dense (which I happen to like) and moist and delicious and yes, packed with whole-grain goodness, not a bad result, mind you! It's a nibble-me bread: a thin slice with butter paired with a salad made for a light but filling supper.

[Update: I made a second loaf without the beets. It's even better! I would definitely make it again. Without the weight of the beets, it rose tall and light. It's going to be great for sandwiches and toast.]

And while I'm a long-time advocate of making bread by hand, the bread machine I've been experimenting with all summer will be returned to my Dad soon, so I took the easy route.

Many thanks to Zorra from Kochtopf for helping food bloggers celebrate World Bread Day ... I hope all her entries in this terrific (may we do it again next year, please?) event don't create a gluten sensitivity!

AND WHILE WE'RE TALKING BREAD ... Is there anything living that goes into Wonder Bread? True Story: at Christmas last year, let's count, that would be TEN months ago, my Dad ran to the store for bread and milk. I was dismayed when he came home with this loaf of Wonder 'sour dough'. The kids ate a few slices for breakfast, then it disappeared into the depths of the bread drawer where it languished. Some months later, when I first opened the drawer, I gasped, expecting to find the loaf green and crawly with science-experiment mold. But no. It was perfect. Smelled fine. Perfectly shaped. No sign of spoilage. (I almost made a cheese sandwich.) And so it is .......................... a few months later still, in October. Clearly, there was no ingredient with nutrients in this loaf. Wonder Bread, sour dough or not, is truly-truly dead and lifeless cardboard. (Am I forgiven?)

[10/20 update: My Dad told me today that when he was a child, he and my grandmother took the train from Iowa to Chicago for the 1933 Chicago World's Fair. That seven-year old boy was mightily impressed by the Wonder Bakery producing small perfect loaves of bread! Methinks his daughter forgives him for bringing home Wonder Bread!]

WHOLE GRAIN BREAD (with or without beets)
Hands-on time: 15 minutes
Time to table: 4 hours
Makes a two pound (2 1/2 actually ...) loaf

[note: for the beet loaf, I made half the recipe]
3/4 cup warm milk (I used skim once, half & half the next time)
1 cup warm water
3 cups grated cooked beet, optional (add the beets from the beginning, not mid-cycle, otherwise they don't really mix in well)
2 teaspoons table salt
1/4 cup brown sugar
1 cup stone-ground whole wheat flour
2 3/4 cup bread flour
3 tablespoons whole-grain cornmeal
3 tablespoons old-fashioned oatmeal
3 tablespoons ground flaxseed
2 tablespoons wheat bran
2 envelopes active dry yeast

Butter

Add ingredients to bread machine. Bake on 'white bread' setting with 'light' crust. Remove from bread machine and brush top with butter. Let cool. Because of beets, store in refrigerator.

NUTRITION ESTIMATE
Beet Bread, presumes 12 slices, per slice: 119 Cal (7% from Fat, 14% from Protein, 78% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 24 g Carb; 1 g Fiber; NetCarb23; 22 mg Calcium; 1 mg Iron; 220 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

Whole Grain Bread, presumes 24 slices, per slice: Per Serving: 110 Cal (8% from Fat, 14% from Protein, 78% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 22 g Carb; 1 g Fiber; NetCarb 21; 19 mg Calcium; 1 mg Iron; 203 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

SHORTHAND RECIPE ...
WHOLE GRAIN BREAD 3/4c warm milk, 1c water, 2t salt, 1/4c brown sugar, 1c whole wheat flour, 2 3/4c bread flour, 3T cornmeal, 3T oatmeal; 3T flaxseed; 2T wheat bran, 2 envelopes yeast – light crust, white (24 slices=WW2) better to make half 10/06 MSL10/06 VV06

CREDIT WHERE CREDIT'S DUE
Adapted from Martha Stewart Living, October 2006

world bread day '06

If you're new to Indian pudding, are you ever in for a treat! If you're familiar with Indian pudding, are YOU even in for a treat!

This week's Kitchen Parade column features an Indian pudding sweetened not with molasses ... but apple cider. It's a perfect dessert for chilly fall and winter evenings.

(c) Copyright 2006 Kitchen Parade

So did you hear that Kalyn from Kalyn's Kitchen came to visit? She did! And being Kalyn, she brought presents!

First up was Jack Bishop's Vegetables Every Day. I wondered if there could many new vegetable recipes: there are! I've already made three recipes and there are dozens bookmarked for later. It has potential ... truly ... to become my favorite go-to source for reliable vegetable recipes. Kalyn says there's a little patl bird to thank for the tip on the book.

Then she brought salt specially harvested from her hometown of Salt Lake. Cool!

The simple cauliflower dish is a great example of the Jack Bishop style, one central star, a few accent incredients, simple prep, simple steps. Note that in honor of Kalyn, it includes the Weekend Herb Blogging favorite herb, cilantro. (And the recipe instructions include a quick Do You Really Know Kalyn? test ... do you get an A+ or an F! It's easier than you think, try it!) I'm also hoping it turns out to be South-Beach suitable! (It does, only 6 net carbs!)

FOR THE RECORD ... As extra thanks to Kalyn, this is my contribution to her Weekend Herb Blogging extravaganza, this week hosted by Sher from What Did You Eat? (I figure we're related because that's just what MY family asks!)

FROM THE ARCHIVES ... The Recipe Box is filled with cauliflower recipes. Favorites include this one with pacetta, capers and Parmesan and this cauliflower-tomato medley from my cousin Sharon.

BRAISED CAULIFLOWER with CURRY & YOGURT
Hands-on time: maybe 15 minutes
Time to table: maybe 45 minutes
Serves 4
Weight Watchers 1 point per serving
NetCarb 6 per serving

1 tablespoon olive oil
1/2 a large head of cauliflower, enough for 4 but only enough to cover the bottom of a large skillet, core removed, cut into florets
1/2 a large onion, diced
1 teaspoon curry powder (I used Madras, Kalyn would use ... who knows her so well to say? yes, this is the test!)
1/4 cup plain yogurt (I used full fat but wouldn't hesitate to use low- or no-fat since the yogurt is primarily used to provide liquid and a bit of tang) mixed with 1/4 cup water
Fresh cilantro, chopped
Salt
Pepper

In a large skillet, heat the oil over MEDIUM HIGH until shimmery. Add the cauliflower and onion as they're prepped, stirring well to distribute the oil evenly. Let cook until cauliflower begins to brown, stirring often. Add the curry and stir well to distribute, cook for 1 minutes. (Another time I'd be tempted to add this to the yogurt/water mixture.) Stir in the yogurt mixture, cover and let cook for about 10 minutes, until yogurt is cooked down and the cauliflower cooked but still holding its shape. Stir in cilantro, salt and pepper. Serve immediately.

NUTRITION ESTIMATE
Per Serving: 78 Cal (43% from Fat, 14% from Protein, 43% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 9 g Carb; 3 g Fiber; NetCarb6; 51 mg Calcium; 1 mg Iron; 43 mg Sodium; 2 mg Cholesterol; Weight Watchers 1 point

• Genie from The Inadvertent Gardener, who's finding her 'Iowa Eyes' between the rows of an urban garden
  
• Laura from My Sister's Kitchen and my home state of Minnesota, who's lucky-lucky to blog with her sister Barb from North Carolina
  
• Kate from Kate in the Kitchen and Minnesota, who's a culinary grad still exploring and learning
  

Top Row:

• Gunjan from Vyanjanaa, the first to practice new techniques and build a Leaning Tower of Bruno
• Me!
  
• Food stylist, food consultant Linda Behrends, who so generously shares her time and expertise: what an inspiration she is!
  

Middle Row:

• The oh-so-lovely Lisa from Champaign Taste, her detailed notes on food plating, styling and photography mustn't be missed
  
• My good (and close!) friend Karen from FamilyStyle, whose words I savor, one by one
  
• My new (and soon, close!) friend Nupur from OneHot Stove whose kitchens I hope we share many, many times once she and husband V are both settled into St. Louis
  

Bottom Row:

• Bruno from Zinfully Delicious, who smiled and nodded when I first fantasized about a gathering of St. Louis food bloggers (if he hadn't, would it have happened?)
  
• My first- and forever-blogging friend Kalyn from Kalyn's Kitchen, who traveled all the way from Salt Lake City and who is hereby dubbed an honorary St. Louis food blogger, even if she tells way too many secrets!
  

Present but not pictured

• Food / professional photographer Michelle Havens who opened up the ultra-chic loft space of Studio 360 for our gathering and shared so many real-life tips for those of us who first photograph but then -- surprise! -- eat our food
• Anne Cori, chef and owner of Kitchen Conservatory, St. Louis' premier kitchen store and cooking school
  

Present in spirit

• The very funny Annie from Bon Appegeek who had family commitments
  
• Duane from Zinfully Delicious who at the last minute was unable to travel from Texas because of health issues
• Kirk from Kirk's Traveling Kitchen who was catering a big event
  
• Susan and Cary the Lamb Daughter from Farmgirl Fare who had schedule conflicts
  
• Glenna from A Fridge Full of Food who had to work
  

These are the prettiest globes of life you can imagine, ranging from clear red to a warm orange to a yellow-striped green to solid green. But what are they? I have no idea.

They came from the wonderful St Paul Farmers Market where my new pals Kate from Kate in the Kitchen and Laura from My Sister's Kitchen and I bought so many Minnesota-grown fresh vegetables and apples, I lost track!

Peppers, maybe ... but they're not hollow. Summer squash, hmm ... but the skins are thick and tough. So now my best guess is a glorious eggplant, especially because a white eggplant I cooked a few weeks ago also had a tough skin.

Wild guesses, educated guesses and vegetable identification expertise are welcome. What ARE these things?

The farmer suggested stir-frying them but once discovering the tough skins, I decided to roast them instead. They were good, definitely a roasted eggplant texture. The skins remained a tad tough but they kept their color so I'd hesitate to peel.

FROM THE ARCHIVES ... Tis the season for roasting vegetables! There's a long list of roasted vegetable ideas here in the Recipe Box.


ROASTED MYSTERY VEGETABLE
Hands-on time: 15 minutes up-front + occasional stirring
Time to table: 1 1/4 hours
Serves 4

1 pound mystery vegetables, trimmed and diced (or eggplant)
1 jalapeno, minced
2 tablespoons fresh garlic
1 tablespoon olive oil
Salt & pepper to taste
Balsamic vinegar to taste

Set oven to 400F. Toss all ingredients except vinegar until vegetables are coated with fat. (With such a small amount of fat, I find it important to do the tossing in a bowl instead right on the baking sheet.) Roast for about 60 minutes, turning every 15 minutes and tossing in balsamic vinegar after 30 or 45 minutes.

Call me sentimental when it comes to the rhythm of kneading and punching bread dough, the exercise in delayed gratification waiting for hot bread to emerge from the oven. 'Live life a little slowly', the energy of bread-making seems to say ...

But this summer, I borrowed a bread machine to convert the family recipe for Swedish Rye Bread.

Twenty-some loaves and plenty of cuss words later, I finally know enough to share the recipe that marries the convenience of a bread maker with the dense hand of a European bread; because some days, hot bread creates the illusion of life in the slow lane ... and it's enough.

This is my contribution to the Spice Is Right "Seasons of Love" hosted by the inspiring Danielle at Habeus Brulee. (There's still time to participate and it's a lovely theme, all about family.) This Swedish Rye Bread features fennel (or if you prefer, the also-traditional caraway) further brightened with orange zest. And trust me ... producing oh-so-many-loaves of bread just to perfect the recipe for one's father, well, that may well be the very definition of Season of Love.

(c) Copyright 2006 Kitchen Parade

Used a scant quarter teaspoon at a time, the oh-so-spicy-hot harissa comes in a five-ounce can that could serve, should it last so long, as a lifetime supply. Harissa is HOT-HOT-HOT. (What is harissa? It's a spicy pepper paste used in Middle Eastern cuisine.)

The first teaspoon or so was used in a rub for four fresh whole snapper, adding both depth and heat. This great carrot puree used another whole quarter teaspoon!

The puree makes for a great make-ahead appetizer that travels easily and tastes great with toasted mini pitas sprinkled with an adobo spice mix. It needs to sit for the flavors to meld: I'd recommend 24 hours.

[TOASTED MINI PITAS Just slice Trader Joe's mini whole wheat pitas in half, arrange rough-side up on a baking sheet, mist lightly with olive oil, then sprinkle with spices. I've used pimenton, Spike, a Penzeys 'garden salad' blend, Africa adobo, whatever smells good, they're ALL good. Bake until just crisp, about 5 - 10 minutes, at 350. Each half is only 10 calories -- yay!]

NEXT TIME ... The inspiring reciped called for cooking carrot chunks til soft, then mashing. Next time I'd grate the carrots and then flash cook. This would both speed up the cooking time and eliminate the need for mashing.

FROM THE ARCHIVES ... For other appetizers and drinks using vegetables, see here in the Recipe Box.

SPICY CARROT PUREE with HARISSA
Hands-on time: 15 minutes over about 45 minutes
Time to table: 24 hours
Makes about 1.5 cups

Generously salted water to cover
1 pound carrots (peeled and cut into chunks or grated)

1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon white wine vinegar
1/4 teaspoon harissa (reduced from 2 teaspoons)
1/2 teaspoon cumin
1/4 teaspoon ginger
Salt & pepper to taste

Bring the water to a boil. Add the carrots and cook til soft. Drain and mash til soft. Stir in remaining ingredients. Refrigerate for 24 hours before serving.

NUTRITION ESTIMATE
Per 2 Tablespoons: 26 Cal (40% from Fat, 5% from Protein, 54% from Carb); 0 g Protein; 1 g Tot Fat; 0 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb 3; 13 mg Calcium; 0 mg Iron; 26 mg Sodium; 0 mg Cholesterol; Weight Watchers 1/2 point

CREDIT WHERE CREDIT'S DUE
Adapted from a recipe from Spice: Flavors of the Eastern Mediterranean by Ana Sortun

Supper Simplicity.

As full of flavor as color, this spare vegetarian supper hit the right light and fresh note after two weeks of holiday indulgence.

This is the first time I've used green curry paste. Its heat is familiar, however, reminiscent of Indian and Thai restaurant dishes I've enjoyed over the years. And even though it's hot-hot-hot outside, the heat in the dish actually felt cooling.

Is this authentic Thai? I don't know ... unless authentically delicious is the definition.

NUTRITION NOTES ... This is a satisfying supper with just 3 Weight Watchers points. And if you're a carb watcher, substitute cauliflower for the potatoes to lower the carbs and keep a soft texture.

NEXT TIME ... I'll skip the canned bamboo shoots which seemed "tinnish" combined with the locally grown broccoli and homegrown tomatoes.

LEFTOVER REPORT ... Rewarms beautifully, as good the second day as the first.

FOR THE RECORD ... This is my contribution to ARF Tuesdays at Sweetnicks.

BROCCOLI & TOMATO THAI CURRY
Hands-on time: 35 minutes
Time to table: 45 minutes
Makes 7 cups




1 tablespoon olive oil
1 onion, chopped
1 teaspoon Thai green curry paste (or more, to taste, 1 teaspoon was plenty hot for my taste)

15 ounces canned light coconut milk
1 cup vegetable stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon kosher salt
1 can of drained bamboo shoots (recommend omitting)
1 large head broccoli, trimmed aggressively, stalks cut into small pieces, crowns cut into florets (keep the stalk and crown pieces separate)
1 pound Yukon gold potatoes, peels on, diced small

1 large tomato, diced
Juice of a lime
1/3 cup thin-sliced fresh basil
Salt & pepper to taste

Heat the oil on MEDIUM HIGH til shimmery in a large, deep skillet or Dutch oven. Add the onion and saute until beginning to soften. Stir in the curry paste until well combined.

Add the coconut milk, broth, soy sauce, brown sugar, salt, bamboo shoots (if using), the broccoli STALKS (reserve the florets for a bit so they don't overcook) and potato. Bring nearly to a boil, adjusting heat as necessary. When the potato is mostly cooked, add the broccoli florets, making sure to stir into the hot liquid. Cover and let cook.

Stir in the tomato and let warm through. Stir in the lime juice and basil. Season to taste and serve.

NUTRITION ESTIMATE
Per Serving: 166 Cal (33% from Fat, 12% from Protein, 56% from Carb); 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 25 g Carb; 5 g Fiber; NetCarb 20; 66 mg Calcium; 2 mg Iron; 664 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points

CREDIT WHERE CREDIT'S DUE
Adapted from Food & Wine's website