Author: Kathy Hunt

sweet and nutty couscous

Honeyed Fruit and Whole Wheat Couscous

Published by Kathy Hunt

Over the years I’ve prattled on about my fascination with couscous, my unwise decision to drag a couscousiere across North Africa and my ongoing dabbling with these granules of semolina. Light yet hearty, savory yet sweet and toothsome whether hot, room temperature or chilled, couscous’s almost incongruous nature is what keeps me hooked. I’d like to see spaghetti pair as smoothly with such disparate ingredients as cinnamon, cumin, cilantro, dill, cucumbers, dried cherries, balsamic vinegar or almond milk. Yeah, it’s a versatile food. Before the holidays I started tinkering with an old favorite, Sweet & Nutty Couscous, transforming it into the following dish. To some, the name “Honeyed Fruit and Whole Wheat Couscous” might sound redundant. After all, couscous comes from durum wheat so all couscous could be considered wheat couscous. However, this recipe works best when you use the mildly nutty whole wheat, pearl couscous. If you have a couscousiere collecting dust on your kitchen shelf, by all means wipe it off and put it to work. Otherwise, instant or quick cooking whole wheat …

The Dessert Table: Cranberry Torte

Published by Kathy Hunt

Growing up outside of Pittsburgh, I assumed that all wedding receptions featured those decadent displays known as cookie tables. Weighted down by platters of cream-filled lady locks, lemon bars, nut horns, Mexican wedding cookies, spritz cookies and anise-laced pizzelles, these linen-covered tables attracted guests in droves. Introduced as a low-cost alternative to an expensive wedding cake, the cookie table eventually became a companion to cake. Custom dictated that family members make the cookies but, if you didn’t have gifted bakers at home, you could do as my mother did and enlist the help of a local bakery and family friends. At parties it was the dessert table around which people clustered. Here the cookies were less ostentatious — think chocolate chip, oatmeal raisin, peanut butter blossoms, pecan sandies and butterscotch — but just as plentiful. So too were the brownies, fruit and custard pies, marshmallow-studded ambrosia and heavenly angel food cakes. What didn’t make it to the dessert table? For obvious reasons I never saw ice cream, make-your-own-sundae bars or chocolate fondue pots. Generally, anything …

Books for Cooks – 2015’s Cookbook Reviews

Published by Kathy Hunt

Out of the 3,000 or so cookbooks published in the U.S. and the much smaller number that I’ve encountered since last Christmas I have felt apathetic about most, appalled by a few (‘Seriously? Did you not test a single recipe in this book? Apparently not.’) and excited by the following titles. A few are older publications. Several possess 75 recipes or less. Yet, all would be lovely gifts for new or seasoned cooks. Citrus: Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson (Ten Speed Press, 2015) In Citrus exotic pomelos, yuzu and kumquats join everyday lemons, limes, oranges and grapefruit in 75 recipes for drinks, entrees, sides and dessert. Here familiar dishes—key lime pie, limoncello, whole roasted fish with lemon—appear alongside the inventive—grapefruit and gin marmalade, tangerine sticky ribs, orange-rosemary polenta cake—resulting in a broad, approachable, citrus-driven collection. With colorful photos and text Citrus is a pleasant pick-me-up for those dreary winter months. Kitchen Hacks: How Clever Cooks Get Things Done by the Editors of America’s Test Kitchen (America’s Test Kitchen, 2015) …

Crabbing for Blue Crabs

Published by Kathy Hunt

The first time I went crabbing, I remember feeling underwhelmed. Where was the excitement, the blood rush, the fight-to-the-death with my quarry? Not where I was, that was for sure. I just tied a piece of raw chicken to the end of a nylon string, dropped it into the water, wiggled it a bit to attract attention and waited for a hungry crab to wander by and take hold. Sometimes the crab would sneak off with the chicken, leaving me to re-bait my string and wait. Sometimes he ended up in my plastic bucket. That was as lively as it got. Years later I would come to think of line crabbing as far more thrilling than another method of capture, the crab trap. On a recent trip to North Carolina I experienced trapping in action. After baiting his traps with fish scraps, our friend Frank tossed the red, wire containers off his dock and left them to bob about in the water overnight. He didn’t add bait or jiggle lines. With traps there was only …

Croatian Octopus Salad

Published by Kathy Hunt

I like octopus. It’s a smart, wily mollusk and it can accomplish things, including opening jars and taking apart clam and coconut shells, that I sometimes struggle to do. Because I admire its intelligence and respect that it has been mismanaged as a food source, I generally avoid eating this extraordinary creature. However . . . A few weeks ago I was traveling around Croatia where octopus was a mainstay of restaurant menus. Although I hadn’t expected to encounter it so frequently, its prevalence shouldn’t have surprised me; seven species of this cephalopod exist in the Adriatic Sea alone. With a variety of octopus swimming off the Dalmatia Coast and seafood playing such a prominent role in Croatian cuisine, its popularity now seems obvious. In Croatia octopus features in such dishes as hobotnica ispod peke, or octopus beneath a lid, and hobotnica sala, octopus salad. The latter is what I tried at a picturesque waterfront restaurant in beautiful Dubrovnik. While usually served as an appetizer, this salad is filling enough to be eaten as a …

Fruits of the Forest Tartlets

Published by Kathy Hunt

It’s time, once again, to talk about elderberries. Back in season and growing with a vengeance on an old friend’s farm, they present me with the annual challenge of what to do with quarts and quarts of bold, earthy fruit. Last year I featured these tiny, bluish-black berries in a colorful sweet that I’d dubbed “Elderberries and Cream.” Consisting of stewed elderberries layered between white bands of homemade, vanilla-laced whipped cream, this uncomplicated dish was perfect for elderberry fans. Unfortunately, those preferring a milder last course were better off just skipping dessert for Elderberries and Cream was a heady, strong-flavored confection. This year I’ve opted for a treat that will satisfy a variety of tastes. Rather than only showcase elderberries, I’ve gone for all of summer’s fabulous foraged fruit—or at least all that I can pick at my friends’ farm—and made a dessert with the “fruits of the forest.” Years ago a family friend introduced me to fruits of the forest pie at the Tavern in New Wilmington, Pa. The memory of that deliciously complex …

Sweet and Sour Cucumber Salad

Published by Kathy Hunt

What’s summertime if not the time to throw theme parties? That’s my motto! With that in mind I recently subjected friends to a night of Danish food and activities. Yes, when torturing friends with vacation photos just isn’t enough, there’s “A Night of Danish Delights.” Recalling the surprising number of ping pong and badminton clubs seen throughout Denmark, I included ping pong, badminton and a Lego building competition on the activity list. Why Legos? Well, Denmark is the birthplace of Legos. Besides, how often can I justify playing with 6 pounds of colorful toy bricks? Never! Denmark is also home to such culinary specialties as pickled herring, smoked salmon, smørrebrød, hearty rugbrød or Danish brown bread, danishes and hindbærsnitte. They, along with Danish tilsit, blue and havarti cheeses, starred in the evening’s menu. So, too, did steamed, heads-on shrimp. As you might expect, these appealed to a select few. There is something about having your food stare back at you . . .. Far more approachable were the refreshing summer salads of seasonal berries and …

Danish raspberry slice

Danish Raspberry Slice or Hindbærsnitte

Published by Kathy Hunt

Hindbærsnitte is the latest addition to my ever-growing list of international dessert crushes. Some people liken it to homemade Pop Tarts. Others equate it to thumbprint cookies. Neither comparison comes close to the sweet splendor of this lovely Danish cookie. Inspired by Viennese confections, hindbærsnitte was born in Copenhagen in the late 1800s. The legend goes that in 1850 Danish bakers went on a long-term strike over unfair wages. To keep the country in breads and sweets, bakers from Austria were hired to fill the vacancies. Their time in Denmark and the culinary traditions that they shared would influence the creation of many Danish baked goods, including hindbærsnitte. With its flour- and almond-based dough and thick, fruity filling this cookie does remind me of such Austrian specialties as Linzer tortes and augens. The literal translation of hindbærsnitte is raspberry slice. Its name more or less explains the treat — baked cookie dough blanketed by raspberry preserves, topped with another sheet of baked dough and then sliced and iced or iced and sliced. The order of …

How To Pack Lightly

Published by Kathy Hunt

Food fans, hold onto your forks and knives. This week I’m switching gears to discuss another passion of mine, travel. Because I enjoy traveling so much more without the burden of a huge, heavy suitcase or backpack to lug around the globe — and because a friend recently mentioned that she needed to learn how to pack lightly — I thought that I’d impart a few packing tips. So, for all those wondering how to manage three weeks or just three days with only a small carry-on bag … WHAT’S IN MY CARRY-ON FOR 1 to 3 WEEKS OF TRAVEL: *Ziploc bag with TSA-approved size (3-ounce) containers of conditioner, deodorant and sunscreen. Although I love my brand of shampoo, I figure that hotel shampoo is fine when combined with my usual conditioner. The Ziploc bag also contains Ibuprofen, a sheet of Benadryl (great for allergies, restless nights and allergic reactions), a few tablets of Immodium (the victim of food poisoning’s friend), loose Band-Aids, small hair brush, toothbrush, toothpaste, facial soap and tweezers. What the bag …

Pickle That Herring!

Published by Kathy Hunt

Over the years of cooking, eating and writing about seafood I’ve developed a fascination with herring. Rich in flavor and high in omega-3 fatty acids, this ancient creature has sustained mankind for thousands of years. Small but mighty, it has been the foundation of such major cities as Amsterdam and also the root of such battles as the Anglo-Dutch Wars. Yet, in America most people don’t give this silvery fish a second glance. However, if you’re in Denmark, where I recently spent the past few weeks, you’ll get to know herring quite well.   It’s been said that the Danes have more pickling cures for herring than they do days of the year. I can believe this for, during three trips that I’ve made to Denmark, I’ve sampled at least two dozen types of tart and velvety pickled herring. Curried herring. Herring with dill and capers. Herring in cream sauce. Herring marinated in wine. Herring marinated in sherry. The list goes on and on. With so much pickled herring being commercially produced, people tend to …