Cookies for Cody Online Bake Sale and Cookbook Auction

The little boy you see here is Cody Braisch, the nephew of fellow food blogger and personal friend, Stephanie Weaver. Since last July, Cody has been battling a rare type of cancer called neuroblastoma and was until recently in remission.

About a month ago, Stephanie asked me to participate in an online baking fundraiser called "Cookies for Cody" to raise money for Cody's cancer treatments. Then, sadly, this past Sunday, Stephanie said Cody was no longer in remission. There are no more treatment options for him.

Cody asked for a carnival, and this past Sunday, his family and friends rallied to make that happen. (You can read more about it here.)

Although the tone of the fundraiser has changed, it is still going to happen, as Cody's parents have incurred over $15,000 worth of medical bills.

Today, I'm asking you to help Cody's parents by bidding in Stephanie's online auction. It begins today and lasts through August 5th. Click here for full details.

Over 50 bloggers and bakers (including me) have volunteered to bake traditional, vegan, and gluten-free cookies to donate to bidders. There are also about 50 signed cookbooks and other culinary gift items available for auction. All proceeds will go to Cody's family.

You can also donate directly to the family at codybrasich.com. Please include "Cookies for Cody" so Stephanie can track donations.

Thank you for your consideration. Please keep Cody and his family in your thoughts and prayers.

Making the Case for Beets

In my latest NPR piece, "Making the Case for Beets," I explore the deep-seated antipathy towards beets. People have said they taste like, metal, dirt, even smelly socks. That's some hard-core beet hate.

The piece has caused a lot of beet buzz with many comments both praising and bashing beets. I'd love to know where you stand. Do you love beets? Hate them? Let us know, either here in the comment section or over at NPR's comment section.

And don't forget to check out the four recipes I've included.

Red Rice, Roasted Beets, and Greens

Raw Chiogga Beet Salad with Honey-Lime Vinaigrette

Beet Smoothie

Gingery Roasted Beet and Sweet Potato Soup

Cherry Orchards

Up until last week, the closest I had ever gotten to a cherry orchard was reading Anton Chekhov's masterpiece, The Cherry Orchard. And if you're familiar with that play, you know it doesn't end happily for the family or the cherry trees.

Thankfully, life is much happier in the state of Washington, especially the Leavenworth region, where scores of cherry orchards heavy with fruit line the highways. A fully fruited cherry tree is gorgeous — the clusters of cherries are dramatically suspended from branches, like firework starbursts.

Despite having eaten over three pounds of cherries in three days while we were in Washington, we're still craving them. So last night  I made Smashed Cherries, Amaretti and Ricotta, a delightful, no-cook summer dessert from Cheryl Sterman-Rule's new cookbook, Ripe: A Colorful Approach to Fruits and Vegetables. I had tested this recipe for Cheryl last year and have made it numerous times since. No doubt, you will too. 


If you'd like to learn more about Cheryl's book, then please see my full review at One For The Table, which also includes a tasty recipe for Radish and Olive Crostini. 

Smashed Cherries, Amaretti and Ricotta 
A no-cook summer dessert.
Serves 4
Printable recipe.

4 cups (1 to 1 1/4 pounds)
3/4 cup whole milk ricotta
2 teaspoon sugar
4 teaspoons milk
1/2 teaspoon almond extract
4 amaretti cookies
1 teaspoon cacao nibs or mini chocolate chips

Thwack the cherries with the flat side of a heavy knife so they flatten. Discard the pits. Divide the cherries among 4 pretty, clear glasses.

In a small bowl, stir together the ricotta, sugar, milk, and almond extract. Spoon pillows of ricotta over the cherries in equal proportions. Crumble one amaretti cookie over each serving and sprinkle with the cacao nibs. Serve immediately.

Tip: You'll find amaretti cookies (Italian macaroons) in larger supermarkets or Italian grocery stores, though you may substitute toasted, chopped almonds if you like.

Third photo credit: Photography © 2012 by Paulette Phlipot

Minding My Peas and Mushrooms

I miss the way my grandmother used to say "mushrooms." It was "mushroonz" with a hard "n." I don't know why she pronounced it that way. Maybe it was a Rhode Island-Italian mash-up. Maybe it was just her.

When she was alive, I never missed an opportunity to remind her of it: "Hey, Nan, whatcha cooking over there? Some peas with mushroonz?" I'd say, suppressing a giggle. Invariably, she'd reply, "Ooh, you're so fresh." Then she'd make me sit down with her and eat some. Although I didn't like peas and mushrooms, I always liked Nan's, slick with butter and speckled with black pepper.

Even since Jeff and I moved away from Rhode Island 15 years ago, I've been cooking Nan's recipes — Italian chicken and escarole soup, Pizzelle Cookies, her famous Easter pies — and saying words like she did (well, only when I'm home). I'm not making fun of her. It's just the opposite: It's a way to remember her and talk about her.

The other night I had a pot of cooked fresh peas and mushrooms resting on the stove top. When Jeff came home from work, he walked straight to it, scooped a spoonful into his mouth, and said, "Mmmm.... good peas and mushroonz just like Nan's."

Yup, just like Nan's.

How about you? Did you grandmother or other loved one have funny ways of pronouncing words or doing things? I'd love to hear about them in the comment section below. 

Peas and Mushroonz (or Mushrooms)
Makes 4 servings
Printable recipe.

2 tablespoons butter
1 shallot, diced (about 1/4 cup)
1 (10-ounce) bag of sliced mushrooms
2 cups fresh peas (about 10 ounces)
Salt and freshly ground black pepper

1. In a large non-stick skillet over medium-high heat, melt butter. Add the shallots and cook 2 to 3 minutes, until soft and translucent. Add the mushrooms and cook 5 to 6 minutes or until lightly browned all over. Add the peas and cook 2 to 3 minutes, if you like them al dente like I do. If you prefer them softer, then cook them longer. Season generously with salt and freshly ground black pepper. Enjoy.

Since it's fresh pea season, here are more peas recipes you might enjoy:
Spring Pea Guacamole recipe from Everyday Southwest
Sweet Peas Hummus recipe from My Man's Belly
Orange Spiked Peas with Dill recipe from Food Blogga
Spring Pasta with Fresh Peas recipe from Arugula Files
Fresh Peas with Vegan "Bacon" recipe from May I Have that Recipe?
Warm Three Pea and Radish Salad recipe from Food Blogga
Creamy Minted Fresh Pea Almond Soup recipe from Healthy, Happy Life
Lemony Pasta with Fresh Peas, Ricotta and Mint recipe from Food Blogga
Spring Salad with Dandelion Greens, Asparagus and Fresh Peas recipe from Sass & Veracity

Thinking of Dad this Father's Day (Plus, a Give-Away)

As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.

There's a give-away too! 

In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know. 

Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.

Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!

Lobster So Big, You Could Put a Saddle on It and Ride It

See a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.

How to Make Italian Pepper Biscuits

My dad share's his perfect pepper biscuits for my Christmas cookie round-up.

What's In Your Basement?

My attempt at an intervention regarding my dad's obsession with stockpiling food. 

How to Roast Peppers with Jerry Lewis

Dad + Jerry Lewis + bushels of peppers = Labor Day celebration

How to Make Pizzelle Cookies in 5 Easy Steps

Buddy may be the Cake Boss. My dad is the Pizzelle Boss.

Hey, Dad, I Finally Like Spaghetti Squash!

A story about my dad's overzealous appreciation to spaghetti squash.

Bring Back the McDonald's Shamrock Shake

Me: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them. 

Patriots Pizza

One of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:

pizza and football.

Fire Up Your Imagination by Grilling Unusual Foods

Chances are good that you'll be firing up your grill this Memorial Day weekend, you and 71% of Americans. Chances are also good you'll be grilling hot dogs, hamburgers, steak and corn. But how about grilling some unusual suspects, like watermelon, sweet potatoes, even cake?

You can. Find out how in my latest article for the San Diego Union-Tribune, "Fire Up Your Imagination," which includes recipes for:

Italian-Inspired Grilled Pound Cake

Grilled Chipotle-Lime Sweet Potatoes

Smoky Grilled Guacamole

Spicy Grilled Watermelon, Cucumber and Jicama Salad, pictured below

What foods do you love to grill? Please share with us here or online at the U-T! 

Photo credit, FCC, mccun934.

How to Make Healthy, Homemade Veggie Chips

Curried Sweet Potato Chips

We know we need to eat more vegetables. The challenge is to do it with flavor and variety. So we've become creative.

Put all your vegetables in a blender, pulverize and serve. There's a booth at my local farmers market dispensing cups of green slop to devotees of that religion. I've tried it. I haven't converted.

Another approach is to chop up whatever you find in your vegetable drawer and put it on lettuce. This is more viable but looks and tastes an awful lot like salad, something that's been around for a while.

Or, take a mandoline to your vegetables, toss with olive oil and a dash of salt and serve them hot alongside a sandwich as chips. This vegetables-as-chips innovation has gone viral and can be found in grocery stores, restaurants and food trucks across the country. I've leapt onto this bandwagon with both feet.

Please click here to continue reading the post at NPR.org and to get recipes for Curried Sweet Potato Chips, Chili-Lime Plantain Chips, Kale Chips, Simple Salted Beet Chips and Smoked Paprika Carrot and Parsnip Chips.

Kale Chips