Archives for July 2011

Recipe: Broccoli Candy


Our dear friend Sandy Pascolini shared this recipe with us, and it’s so good we’ve been making it all summer long! I’ve adjusted her recipe to serve a crowd–which is what we usually have out here at the Kremb de la Kremb Cabin!

Use the florets from 5 heads of broccoli. Douse and marinate for at least 12 hours with this yummy dressing:

4 cloves crushed garlic
2/3 cup extra virgin olive oil
1/2 cup apple cider vinegar
1 tablespoon kosher salt
1 tablespoon crushed black pepper
2 tablespoons dijon mustard
6 tablespoons brown sugar

Spirit Lake, Idaho to Mt. Spokane, Washington

Yesterday we finally ventured on the back logging roads of Spirit Lake in hopes of reaching Mt. Spokane. Although there was no final reaching point to the ski resort, we did come close. The best part was the scenery as seen below:







Elk Creek supplies Spirit Lake with it’s water. The source is Mt. Spokane.




Here’s a view of Mt. Spokane.




Up top, here’s the view of Spirit Lake.




Pretty flowers scatter the entire drive.


The Kremb de la Kremb Cabin

The Kremb de la Kremb Cabin as seen from the dock

Ahh, the view of the lake and doc from the cabin

Sitting on the doc, looking to the left

Sitting on the dock, looking straight ahead

Sitting on the dock, looking to the right

The screened in porch

The two best beds in the cabin--on the porch

More of the porch

The kitchen bar

The kitchen

The stone fireplace in the great room

The great room

From the bar in the great room

The bathroom upstairs (with a washer and dryer)

The bathroom downstairs with shower plus the outdoor shower

The middle room

A beautiful rainbow over Spirit Lake

A full moon from the porch

The lawn mower races on Main Street

Fourth of July Parade on Main Street, Spirit Lake

And last but not least, a moose sighting!

Recipe: Gigi’s Chocolate Cherries

We had some cherries, so Gigi and I wanted to make a dessert. After looking in a couple of cookbooks, Gigi finally convinced me: we didn’t need a recipe! We could make our own! Here’s what Gigi did…..

First, Gifi pitted some cherries. She decided on 5 per person, do she pitted 35 for 7 folks.

In a double boiler she melted an 85% Lindt chocolate bar.

Once melted, Gigi dipped each cherry in the chocolate. She spooned any extra chocolate over the cherries. She placed the chocolate covered cherries on a parchment lined cookie sheet.

Gigi then placed the cookie sheet in the freezer for about an hour. After an hour she took them out and arranged them on a serving tray.

The timing was perfect! The cherries were not frozen but perfectly cold when we went to eat them for dessert.

Nice job Gigi!!


Mom’s Spaghetti Sauce

First, dice an onion and sauté in some olive oil.



Next, add garlic and sauté a bit. Then add Italian hot sausage, about two pounds if you have a crowd.

As that us cooking, dice some fire roasted red peppers–about half the jar. Then add those to the meat and onion.

Also add a 2 cans of fire roasted diced tomatoes and a jar of spicy tomato sauce. Also add a can of tomato paste.


Finally add some dried soaked mushrooms. They add more flavor and juice than a fresh mushroom.


Add 2 cups red wine. (Use your tomato sauce jar as a measuring tool so you get all the bits of goodness.) Also add about a tablespoon of sugar at this point. The sugar enhances the garlic and softens the wine.


Fresh basil will be added twice: now and right before serving. While it’s simmering you can use the stems too.

Once the sauce comes to a boil, just turn off the stove and let it set.

Cuz Time


Summer Flips


Kale Chips

These Kale Chips are a great alternative to the potato kind! They are very easy to make, and you can tailor them to your tastes.

  • Tear the leaves off the center tough part and toss with olive oil in a bowl.
  • Season with some salt and whatever seasoning you’d like.
  • Bake at 350 till the outer parts of the leaves brown–in my oven that was 14 minutes.
  • Serve fresh off the baking sheet.


One wouldn’t be able to tell except by taste, but the left bowl is seasoned with kosher salt and garam masala, the middle bowl was tossed with basil infused olive oil and seasoned with garlic salt and italian herbs, and finally the right bowl was flavored with good ol’ Tony Chachere’s.

Orzo Pea Salad with Feta

Another favorite of mine that I came across in a Cooking Light magazine is this easy Orzo Pea Salad with Feta. It’s a sure bet to accompany the steaks on the grill.


Mix together the following ingredients:

  • 3 cups cooked orzo rinsed in cold water and strained (about 1 1/2 cups uncooked rice-shaped pasta)
  • 1 cup frozen green peas, thawed
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup chopped parsley
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Recipe: Artichoke Dip

I make this dip all the time! And it’s always a winner. I’m finally putting up my version of this very easy and delectable appetizer. In the past, each time I make it I go back to TasteSpotting, run my “artichoke dip” search, and return to Kitchen Sojourn written by Greg Turner. (I hope he doesn’t mind my adaption.)


1 14 oz. can of artichoke hearts cut up into manageable bites (In Beijing, I can’t always find artichoke hearts, so this can be substituted–once I used jarred white asparagus. It was equally liked.)
3/4 cup mayonnaise (I usually hate mayonnaise as everyone knows, but somehow it turns out ok in this recipe.)
3 cloves garlic, minced
1 cup parmesan cheese, grated fine
2 tablespoons fresh basil, chopped fine
1/2 cup bread crumbs (I’ve started to add some to the mixture as well as use some for the top–so this amount may be adjusted.)

Mix all ingredients and place in a dish that you may bake in as well as serve in. Sprinkle the top with bread crumbs. Bake at 425 for +-5 minutes and then broil the top for a little extra. When this concoction is all nice and bubbly and crispy brown on top, it’s ready.

I usually serve the dip with Carr’s Table Water crackers or Triscuits, but you could serve with toasted pita chips or a warm baguette.

Finally, if I know my company likes a little spice, I add cayenne or paprika, even Tabasco would do. The little kick is usually a nice touch.