Monthly Archives: June 2009

OLS Week 1: Strawberry Mixed Green Salad


Another year, another season of eating locally. I’m pleased to be taking part in One Local Summer once again this year – a blogging event where participants pledge to eat as locally as possible for one meal per week. This year, as well, I’m acting as a regional coordinator for the West region, so it should be fun!

I’m a bit slow getting out of the gate – my contribution this week is a salad that I made quite a few times last week. Unfortunately, it’s only mostly local, as neither the pecans or the dressing ingredients can be found locally. Nonetheless, it’s probably the best tasting salad I’ve ever had, and a perfect use for those beautiful strawberries in season right now.

The lettuce mix is from Bridgman Farms, and was purchased at the North Market Farmers Market. The strawberries were picked by us from Hann Farms in Obetz. And the feta cheese is from Blue Jacket Creamery, and purchased at the Worthington Farmers Market.

Now that I’ve got a full stock of local food, next week’s contribution should be a bit more elaborate.

Strawberry Salad

Strawberry Mixed Green Salad
recipe modified from Recipezaar

1 lb. mixed baby greens
1 pint strawberries, sliced (set a few aside)
1/2 c. pecans, toasted
1 c. crumbled feta cheese

1/3 c. raspberry vinegar
1/2 c. sugar or sugar substitute
1 tsp. dry mustard
3/4 c. vegetable oil
2 tsp. poppy seeds

Toast pecans over low heat, set aside to cool. Combine dressing ingredients and shake well. Toss salad mix, strawberries, and pecans, dress with dressing and garnish with reserved sliced strawberries and feta cheese. Serve immediately.

Farm Fresh and Local Produce 5/23/09

Still trying to get caught up – this is my report from the farmers markets two weeks ago, on May 23rd. Expect one more report tonight for May 30th, and then back to normal posting with tomorrow’s report posted tomorrow, on the day it actually should be going up…

As usual, we got such an early start that when we got to the North Market around 8am, and not everyone was set up yet. But Mrs. Rhoads was there with her lovely strawberries, and I picked up a quart of these beautiful berries. I love Ohio strawberries in May.

Strawberries from Rhoads

Wish Well Farms had some really nice hot house tomatoes. I see fried green tomatoes somewhere in my near future.

Tomatoes from Wish Well Farms

And as usual, I picked up my weekly dose of shiitakes from Toby Run. I can’t get enough of these mushrooms during growing season.

Shiitake Mushrooms from Toby Run

We got to Worthington fairly early. AJ over at Sassafras had these really cool patriotic flag cookies, very timely for Memorial Day.

Flag Cookies from Sassafras Bakery

And I also picked up a bunch of radishes, to enjoy thinly sliced on hearty bread with butter and salt.


Later on at Clintonville (the first “real” week for the market), I picked up something I thought was kind of original – “red” green onions. They were quite delicious in soup.

Green Onions

I was happy to see the return of Luna Burgers. I had seen them once before at the Columbus Winter Farmer’s Market, but never again after that one time. These are truly delicious vegan burgers, and that’s saying a lot coming from a die-hard meat eater like me. They said that they should be there for the rest of the season, so be sure to stop by and sample their burgers.

Luna Burgers

We got done fairly early, and went on to enjoy the rest of what turned out to be a really beautiful Saturday morning and afternoon.

January 2009 Roundup

And thus begins the long process of getting caught up with the monthly rounndups. Expect February through May in the coming days…

In sweet recipes, White Chocolate Raspberry Cheesecake Bars from 3 B’s…Baseball, Baking & Books, Brown Bread Muffins from A Year From Oak Cottage, Light Vanilla-Marsala Trifles from A Year in the Kitchen, Roseann’s Poppy Seed Cake from Alice Q. Foodie, Oreo Cookies and Cream Cupcakes from alpineberry, Peaches and Cream Pound CakeVanilla Custard Tart with Coconut Macaroon Crust from At Home in Alaska, from Bake-a-holic, Overnight Oatmeal with Almonds and Dried Cranberries from The Bitten Word, Blueberry and Mascarpone Turnovers from Blog Well Done, Neapolitan CupcakesPeaches and Cream Muffins from Bonnie’s Bakery, from Bunny’s Warm Oven, Orange Yogurt Cake from Butter & Sugar, Cherry Almond Jelly Cookies from Cast Sugar, Angel Food Cake and Honey Tangerine Bavarian Trifle from Culinary Concoctions by Peabody, Oatmeal Cookie Pancakes from Delicious Meliscious, Very Spicy Caramel Pears from Eggs on Sunday, Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream from Ezra Pound Cake, Meyer Lemon Custard Cakes from Half Baked, Self-Saucing Brown Sugar Spice Cake from Hey, That Tastes Good!, Crescent Cinnamon Rolls with Buttered Milk Glaze from Honeyed Hashette, Banana Walnut Chocolate Chunk Cookies from How To Eat a Cupcake, Strawberry Cheesecake Stuffed French Toast from I Found Happy, Tasty French Apple Cake from Je Mange la Ville, Black Forest Trifle from la boheme cherie, Browned Butter Oat Bars from Lori’s Lipsmacking Goodness, Raspberry Breakfast Bars from Lottie + Doof, Margarita Cupcakes from Love Big, Bake Often, Nesquik Neapolitan Pound Cake from Moogie & Pap, Balsamic Strawberries with Whipped MascarponeTangerine Creme Brulee Tartelettes from Passionate About Baking, from Tartelette, and Rapsberry Glazed Lemon Pound Cake from The Unrepentant Carbivore.

In savory recipes, Crab and Corn Chowder, Pork Tenderloin with Mostarda di Frutta and Crock Pot Cassoulet from A Good Appetite, Malaysian Market Noodles from A Mingling of Tastes, Chorizo Potato Crush from A Year From Oak Cottage, Country Style Ribs from Accidental Hedonist, Crock Pot Cacciatore with Polenta and Kale from Alanna Risse: Artist Blog, Zucchini-Carrot Frittata from All About Konkan, Mustard Chicken with Bacon and Cream from The Amateur Gourmet, Mustard Pork Chops with Creamy Risoni and Blood Orange Halloumi Salad from Anne’s Food, Tortilla Española from Antics of a Cycling Cook, Warm Farro Salad with Roasted Vegetables and Fontina and Florida Butter Beans with Caramelized Onions and Bacon from Apartment Therapy: The Kitchn, Chorizo, Poblano and Yam Fajitas with Lime-Marinated Red Onions from Arctic Garden Studio, Bacon, Cheddar and Scallion Mini-Quiches from The Arugula Files, Chicago “Red Hot” Poppyseed Buns from At the Baker’s Bench, Greek Youvesti with Lamb from Authentic Greek Recipes, Fresh Corn Souffle with Bacon and Comte from The Bacon Show, Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions from Baking and Books, Alsatian Quiche from Baking Delights, Fluffy Frittata with Potatoes and Paprika from Batter-Splattered, Chicken Liver Pate from Bay Area Bites, Chicken and Tomatillo Tacos with Queso FrescoPoached Egg over Polenta with Truffled Breadcrumbs from Bird Food, from bitchencamero, Samosa Stuffed Baked Potato from Bitchin’ Vegan Kitchen, Latin-Style Chicken and Rice from The Bitten Word, Hungarian Mushroom Soup from Blazing Hot Wok, Chinese Chicken Wings from Blog Chef, Sausage Farro and Bean Soup from Body and Soul Food, YaYa’s Potatoes from Buff Chickpea, Crawfish Monique from Cajun Chef Ryan, Moroccan Chicken and Orzo from Cheap Healthy Good, Gnocchi with Lamb Ragu and Sheep’s Milk Ricotta from Chefs Gone Wild, Pork Ragu alla Bolognese from Chez Pim, Gus’s Pastichio from Cinnamon Spice & Everything Nice, 7 Layer Dip and Sweet Potato Poutine from Closet Cooking, Five Minute Artisan Bread from [cogito, ergo creo], Honey Baked Chicken from Confabulation in the Kitchen, Catfish Fingers from Confessions of a Cardamom Addict, Roasted Garlic and Feta Appetizer from Cooking, Dunkin Style, Maui Chicken from The Cookin’ Sisters…& Friends, Vietnamese Honey Ginger Chicken from The Crepes of Wrath, Chicken Ravioli Soup and Buffalo Chicken Pizza from Culinary Cory, Creamy Potato Leek Soup with Pancetta and Swiss and Cheddar Potato Bake from The Cutting Edge of Ordinary, Pozole Rojo from The Days are Just Packed!, Rachael Ray’s Cold Chicken Satay Noodles from Diary of a Glad Housewife, Maple Glazed Salmon with Roasted Brown Sugar Sweet Potatoes and Oven Fried Chicken from Dinners for a Year and Beyond, Sweet Potato, Red Onion and Cotija Stacks from The Duo Dishes, Murgh Makhani from ELRA’s Cooking, Harlem Meatloaf from Ezra Pound Cake, Short Ribs Braciole from Feeding Groom, Hot Crab Dip from Foie de Vie, Pasta with Prosciutto and Spinach from Food alla Puttanesca, Braised Escarole with Sopressata from Food for the Thoughtless, Moroccan Lamb Stew from food from books, Bread Machine Challah from Food Speak, Acorn Squash Ravioli and Sage Butter from The Garden Apartment, Idaho Trout with Macque Choux and Meyer Lemon Beurre Blanc and Honey Tamarind Chicken with Rice Vermicelli from Gild the (Voodoo)lily, Homemade Pita from Greg Cooks, Indian Potato Pancakes from Kahakai Kitchen, Chicken & Halloumi Souvlaki and Ragu of Braised Lamb from Kalofagas – Greek Food and Beyond, Chicken Scampi from Kenzie’s Kitchen, Savory Parmesan-Rosemary Shortbread Rounds from The Kitchen Sink, Michelle’s Queso Dip and Hungarian Pot Roast from LadyConcierge, Red Cooked Pork from Lily’s Wai Sek Hong, Justin Wilson’s Hush PuppiesPan Fried Duck Breast with Sweet Potato Mash and from Lisa’s Cookbook, Greek Salsa from Lobster and Fishsticks, Beer and Cheddar Risotto from Made by Melissa, Creamy Italian Dressing from Made With Love, Fried Sauerkraut Cakes with Kielbasa from mango missives, Salisbury Steak with Onions and Mushroom Gravy from Mennonite Girls Can Cook, Crayfish Linguine in Bisque Sauce from Pig Pig’s Corner, Scallops with Tarragon Cream and Wilted Butter Lettuce from pinknest, Spanish Tortilla (Tortilla de Patates) from Pithy and Cleaver, Four Flavor Pasta from The Practical Gourmet, Chorizo and Garlic Mini Quiches with Smoked Cheddar Sauce from Rock Recipes, Roasted Corn Poblano Chowder from Sammyw, Loaded Baked Potato Potato Chip Nachos from Serious Eats, Braised Lamb Shanks with Turkish Apricots, Cipolline Onions and Fresh Ginger from SpiceLines, Savory Vegetable Noodle Kugel from Sticky, Gooey, Creamy, Chewy, Chicken and Cheese Enchilada Chowder and Pierogi with Brown Butter from Taste and Tell, Roast Chicken with Meyer Lemon and Roasted Shallot Gravy from Well Fed, Patacones Supremos from What’s Cooking?, and Dungeness Crab Tater Tots from Wives with Knives.

Review: Handke’s Cuisine

We just heard the news the other day that Handke’s Cuisine would be closing on June 20th. Even though this visit took place back in December, I decided that I would go ahead and post the review now, just in case you wanted to give it a try before it’s gone forever…

Handke’s Cuisine has been on my “to try” list for years now, even as far back as when there was a second restaurant in Dublin. However, something always got in the way, whether it be bad timing, mixed reviews from friends, whatever.

So I don’t know if it’s a bad thing or a good thing that my visit came months after the restaurant changed owners, and Chef Handke’s role was changed to that of a consultant. So on a brisk winter night, my husband and I headed out to finally sit down and try it out.

Its location on Front Street is fairly easy to find, and we opted to use the valet parking rather than search around for an available metered space, which seemed to be full for blocks in every direction. The first thing we noticed upon entering the restaurant is that there are a lot of stairs to go up and down. So those of you who are handicapped, be forewarned that this location doesn’t seem to be accessible.

The decor of the restaurant is comfortable, with soft lighting at each table. We were sitting in an area whose ceiling was rounded like a tunnel, which I believe was previously a wine cellar.

Our server brought us out an amuse bouche of Duck Confit on crostini, which was a promising start.

Duck Confit Amuse Bouche at Handke's

Bread service was a hard roll. We finished it, and waited, but no more bread was brought around. Please sir can I have another? Unexceptional, but I wish there were more than one especcially considering the long wait for the appetizer. I was so hungry I was truly ready to gnaw my arm off for sustenance.

Dinner Roll at Handke's

Our appetizer was A Tribute to Charcutterie with House-Made Duck Prosciutto, Country Pate, Parma Ham with Dried Fruit & Nut Medley ($11) The Duck Prosciutto was excellent, cured beautifully, great texture and good flavor. The Country pate was unremarkable, it had decent flavor but weird coarse texture. The Parma ham exceptionally good.

Duck Appetizer at Handke's

My husband chose an entree of Duck Three Ways, “Bocuse d’ Or” Sautéed Duck Breast, Duck Sausage & Confit of Duck Leg, Sauerkraut, & Chive Potato Mousseline ($28.50). The Sauteed Duck Breast was a similar preparation to what we’ve had before – while it was good, we don’t see how it was award winning. The Duck sausage was overwhelmed by spices, and we could not discern that it was duck opposed to other meat. The Duck confit was good as expected. Sauerkraut was a nice foil to everything on the plate, especially the sausage, and the potatoes mousseline were run of the mill. Overall, it was filling, pretty good, but not outstanding or worth the premium price.

Duck 3 Ways at Handke's

I went for the Lightly Smoked & Roasted Marinated Pork Loin with Caramelized Sweet Potatoes, Cider Demi Glace & Green Beans with Bacon & Shallots ($25.95). I was a bit worried when I ordered it because when I had asked the waiter how it was prepared, he said “well done”. Loin can be notoriously tough if cooked all the way. However, it came out still pink in the middle (thankfully), nicely seasoned and crusted on the outside, and juicy and tender throughout. Sides (sweet potato hash and green beans w/ bacon and shallots) were exceptional, and overall it was a well executed dish.

Pork Loin at Handke's

The Apple Strudel ($8) was the dessert of the day, and not found on the menu. We shared an order, and found that it had good flavor and texture.

Apple Strudel at Handke's

Overall, we felt the ambiance was too stuffy – we felt like we couldn’t  sit back and relax. It was way too quiet, almost like a library. Service was overly formal. We’ve dined in many fine dining establishments in this town, but this one felt a bit pretentious.

If you’d like to go: Handke’s Cuisine, 520 South Front Street, Columbus (Brewery District), 614.621.2500

Handke's Cuisine on Urbanspoon

Spicy Crunchy Tuna Noodle Salad

This recipe came about as a natural evolution to my Tuna Macaroni Salad. As my tastes in tuna salad tended toward the crunchier and spicier, this pasta salad did as well. Take away the pasta and you’ve got a really good, really crunchy and nicely spicy tuna salad that I absolutely love.

Spicy Crunchy Tuna Noodle Salad

Spicy Crunchy Tuna Noodle Salad

6 cans tuna in water (3 chunk light, 3 solid white), drained
2 carrots, peeled and rough chopped into large chunks
2 stalks celery, rough chopped into large chunks
1 red onion, peeled and rough chopped into large chunks
1 red pepper, seeded and rough chopped into large chunks
1 large watermelon (or any other kind of) radish, julienned
1 tbsp. sweet relish
2 small dill gherkins, chopped
1 lb. elbow macaroni, cooked to your preference and drained
2 tbsp. spicy brown mustard
1/4 c. lemon juice
Mayonnaise, to taste (I start with 1 cup)
Seasoned salt, to taste (start with 1 tsp)
Dill weed, to taste
Sriracha, to taste

Empty tuna into a large bowl. Run onion, celery, carrots and peppers through the food processor briefly, until veggies have the consistency of a fine chop. Put the veggies in the bowl with the tuna and julienned radishes, and stir through. Add remaining ingredients, and keep adding and tasting until you have reached your perfect combination of flavors. Put into refrigerator and allow to chill for several hours before serving.

Admin Note: Catching Up

Despite all of my good intentions, I’ve fallen hopelessly behind on posting. This past weekend, we had out of town family visiting for my sister’s high school graduation, which involved a nice party and a whole lot of fanfare and photo taking. In the midst of all that, road construction crews cut through the DSL trunk line, which left me without the internet for a few days.

So I’ve got tons to talk about, and I’ll try my darndest to get caught up over the next couple of weeks. There’s about 6 months of roundup posts to do, a bunch of events (the Apron Gala, Taste of Dublin, some events at the Hills Market, etc) to talk about, a report on the garden I started, about 10 or 15 restaurant reviews, more recipes than I can even begin to think about, 2 weeks of farmers market reports, my adventures in strawberry picking (and the beginning of a new feature on roadside farm stands in this part of the state), and so much more. So expect a flurry of posts, at the rate of 5 or 10 a day, until we’re back up to speed. And thanks in advance for your patience with me. I know I’ve been a bad blogger.