December 23rd, 2013 / Comments 0
November 28th, 2013 / comments 5
The turkey carcass was precariously perched on a jug of gravy and a bowl half filled with roasted cranberry sauce. Mashed sweet potatoes flavored with chipotle peppers and mashed white potatoes rested side by side in one container and a forlorn slice of pumpkin pie wrapped in plastic sat on a small bowl of gingered whipped cream. After I found the lemon for my tea, I began to deal with the wealth of leftovers by topping the piece of pie with the whipped cream and eating it.
I made run-of-the-mill turkey sandwiches dinner-worthy by making sandwich rolls with the leftover sweet potatoes. These yeast rolls are not difficult to make but need to rise twice before baking so I got started as soon as I’d read the paper and emptied the dishwasher. Here’s how I made them:[/donotprint] … read more
November 28th, 2013 / Comments 1
A gathering for a holiday or a family celebration that centers on a meal provides the perfect opportunity for a food fight.
I don’t mean the kind that involves a cream pie in the face, champagne sprayed around the table or peas slingshot across the room. I mean friendly, family disagreements about the best cranberry sauce. Should dessert be apple or pumpkin pie? Are creamed onions or a green bean casserole mandatory? Will there be chestnuts in the stuffing? Most picture perfect holiday meals exist only in magazines and movies, with a group of strangers presented as family, dressed by stylists, sitting at a perfectly decorated holiday table. Real holiday meals are an opportunity to share a favorite recipe and no one will complain that the second version of cranberry sauce has spoiled the symmetry of the table.
My favorite cranberry relish was inspired by a recipe from my friend Lynda. I added a chili pepper when I made it last year. Here’s how I did it: … read more
July 29th, 2013 / Comments 0
May 29th, 2013 / Comments 1
‘Still have snow?’
‘Is the sap running?’
‘Are the mergansers back?’
The familiar litany of questions heard around town – at the post office, the Creamery, the market, and at community dinners. And then the rhubarb appears – over night, huge green leaves pop up. The first garden harvest of Spring. Although technically a vegetable, I think of rhubarb as fruit, the primary ingredient in one of my favorite pies, as a lovely sauce eaten alone or topped with a dollop of yogurt (see post below), or starring in a chutney or relish.
Today I baked rhubarb with sugar and a bit of butter and finished it with heavy cream and fresh nutmeg. Very easy, yummy and with rhubarb from my garden and cream from the Farmer’s market,
Here’s how I did it. … read more
May 22nd, 2013 / Comments 1
Rhubarb syrup is a lovely shade of soft pink, even though the rhubarb stalks from my garden were mostly green. … read more