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Pink Pasta For Your Valentine

While flipping through a new cookbook this bright pink pasta caught my eye. Since I am a baker and Valentine’s Day is coming up, I have been wrist deep into prink frosting and heart shaped sprinkles. It’s all pink, all the time. Naturally the first thing I thought of when seeing this pasta was “what a great idea for Valentine’s Day!” So great in fact that I felt like I should share it. If you are looking for a romantic/festive dish to serve to your family or sweetheart on this holiday look no further. This quick and easy recipe is adapted from The French Market Cookbook by Clotilde Dusoulier Shocking Pink Pasta 12 ounces red beets, peeled and diced 1 cup whipping cream 1 garlic clove 1 teaspoon fine sea salt 1/2 teaspoon ground cumin 1 pound pasta of your choice (orecchiette pictured) linguine or spaghetti suggested in book Fresh ground black pepper Roasted brussels sprouts or other green vegetable (optional) 3/4 cup toasted almonds, roughly chopped fresh parsley, chopped as garnish In a blender …

Juicing 101

My little town is growing up. This week our first co-op opened its doors. It will be wonderful to be able to get a few groceries and some fresh produce downtown when the farmers market isn’t in season. Last year we got a cute little juicing cafe and the local nutrition store moved into the downtown area. With a record store, coffee shop, and pizza place we are moving up in the world! The nutrition store held a juicing class this last Saturday. I recently bought a juicer, so it was a great opportunity for me to learn more about why, how, and what to juice. As a casual juicer, I have not taken the plunge to do a full juice fast or cleanse. My breakfast recently has been consisting of a juice with some chia seeds thrown in for fiber and protein. It’s a great way to start your day! Especially if you let all those nutrients hit your system before your coffee does. The struggle is real. The following information is an outline …

Lefse – A Norwegian Family Tradition

Truth be told this is actually a Christmas tradition. I realize we are past that, but my New Years resolution has been to complete things I started last year. So far I finished watching House of Cards on Netflix, sending christmas gifts, patching some old clothes, and now I am finishing this blog post. Every Christmas Eve my grandparents on my dad’s side hosted our family Christmas get-together. It was steeped in tradition. My grandmother consistently made sweet and sour pork chops and set out a large punch bowl with her nice gold-leafed green glasses. For as long as I can remember she wore the same bright red, long, polyester dress with ruffled sleeves and an apron that said “NOEL.” She taught me at a young age how to properly set the table, from the placement of the silverware to where the host and hostess are expected to sit. The table was always fixed with beautiful name cards and adorned with baskets of lefse. Lefse is like a tortilla or flatbread made out of potatoes, …

Top Five Post from 2015

Happy 2016! Diana and I (Laura) are looking forward to new year of Crumbs Above Gold. It was just last New Years Eve that the dream of our little food blog was conceived. It is fun to look back over the year and see what we have accomplished. 2015 was exciting, fulfilling, and sometimes hectic as we learned and grew our blog. We got a huge boost in followers when we were featured on Buzzfeed. This was definitely a highlight and a very exciting accomplishment in our first year! Thank you to those who have been faithful followers. We are getting organized for the following year and new adventures!  In the meantime here are our top five post from 2015. 5. Frozen Yogurt Bark 4. Foraged Wild Marionberry Crisp 3. Mini Quiche in Leafy Cups for Diana’s Baby Shower Brunch                            P.S. Diana had a beautiful and healthy baby boy in September 2. Beet Deviled Eggs with Goat Cheese & Tarragon 1. Pumpkin Bisque

Cranberry Upside-Down Cake

This cake is so lovely and festive. Cranberries are such a stunning, bright red and adding a sprig of sugared rosemary makes this dessert look just right for a holiday party. I first saw this recipe in a Cook’s Illustrated Magazine and more recently was reminded of it when NPR aired a Thanksgiving interview with the founder of Cook’s Illustrated and America’s Test Kitchen, Christopher Kimball. The story mostly sang the praises of cranberries and the many recipes you can enhance with them this time of year. Having stocked up on cranberries I was all ears. The Cranberry Upside-Down Cake sounded delicious. A simple, moist cake and tart cranberries make a great combination. Indeed it was delicious! I had a hard time snapping pictures before digging in. I highly recommend trying it out for your next holiday gathering. Cranberry Upside-Down Cake From America’s Test Kitchen via NPR Topping 6 tablespoons unsalted butter 3 cups fresh or defrosted frozen cranberries 3/4 cup sugar 2 tablespoons seedless raspberry jam 1/2 teaspoon vanilla extract Cake 1 cup all-purpose …

Honey Chèvre Sweet Potatoes

Thanksgiving is this week! It is down to the wire and time to have your thanksgiving checklist in order. Being one of the younger adults in the family I am not required to contribute more than a side dish or two. This year I volunteered to bring the cranberry chutney and one other side dish. I decided to dream up my ideal sweet potato dish. After growing all those sweet potatoes this year I couldn’t pass Thanksgiving without at least a nod to the infamous sweet potato casserole topped with marshmallows. This is a side dish loved by some and loathed by others. It however, often makes an appearance on many Thanksgiving tables around America. I wanted something a little bit lighter and more interesting in flavor and texture. Insert honey, pecans and goat cheese. I did have brief dreams of making chèvre marshmallows to top my honey glazed sweet potatoes, but alas I decided to keep it a little more simple in hopes that someone might actually feature this dish on their thanksgiving menu. …

Herbed Vegetarian Stuffing

Presenting a holiday staple: straightforward, classic stuffing with lots of flavor and vegetarian friendly ingredients. Growing up, my mom always made stuffing by pureeing the onions and turkey giblets. It was her attempt at hiding all the “less than desirable” ingredients that add flavor to stuffing. While I always will appreciate my mom’s stuffing, I decided I wanted to eliminate the giblets. Since I’m not opposed to the onion and appreciate the texture it adds, I don’t puree those up either. This recipe has lots of herbs, browned butter, and apple cider vinegar to boost the flavor. I use my mom’s technique of drying slices of bread in various safe places around the house. For me this was the kitchen counter, but then the washer and dryer when guest came over. It wasn’t hidden quite enough because a friend quietly asked me why I had toast in the laundry room. Ok it’s not a perfect technique, but I like to dry my own bread because then I am not limited to the pre-dried white bread …

Food Superstitions

It’s Friday the 13th!  Fingers crossed and knock on wood I hope that today will not be unlucky.  However, I have been waiting for this day for awhile because I wanted to share this list of food superstitions from Huffington Post. The one about the orange (#8) is my favorite. Happy Friday the 13th!  I’ll be back with more holiday recipes after the weekend. “May the odds forever be in your favor.”

Maple Glazed Acorn Squash

Today I am sharing a recipe I love, but is not my own. I discovered this recipe last fall and have been looking forward to this time of year ever since. Jenny from Spoon Fork Bacon beautifully narrates her love for winter squash and describes some great ideas for tasty combinations. Please check out her original blog post. Maple Glazed Acorn Squash 1 acorn squash, seeded and sliced 3 tablespoons extra virgin olive oil 3 tablespoons light brown sugar ¼ cup maple syrup, warmed salt and pepper to taste fried sage leaves, optional (I used a fresh sage chiffonade) Preheat oven to 375°F. Place squash sliced onto a baking sheet and drizzle with oil. Season with alt and pepper and gently toss together. Sprinkle tops of squash with brown sugar. Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking. 7 to 10 minutes before roasting is completely, brush a small amount of maple syrup over each piece of squash and finish roasting. Top with fried sage, if using, and serve …

7 Tips for Stalking Wild mushrooms

Recently I have been stalking the wild mushroom stand at my local farmers market. The shapes and colors mesmerized me, luring me to return to research and experiment with new varieties each week. This developed into digging out a book I read awhile back called The Mushroom Hunters, by Langdon Cook.  An insider tale of foraging mushrooms and how they get to high-end restaurants or farmers markets. That led me to research local mushroom clubs, classes, and outings. I then went on a weekend long retreat with a bunch of mushroom enthusiasts I had never met. In the end I learned a great deal more than I ever knew about these incredible little organisms and the potential of their flavor and health benefits. Perhaps I uncovered a new hobby for myself, but more than that I have a new appreciation. These are pictures of my adventures and tips I have collected through research, the farmers market, or my new mushrooming friends. Laura’s Tips for Enjoying Mushrooms: When picking out mushrooms from the store or farmers market, they should …