Pear & Cranberry Tart

It’s Time to Think about Holiday Baking and the Flavors of Autumn and Thanksgiving! Everyone in my family has their favorite pie, and we try to accommodate everything from pumpkin to strawberry rhubarb at the Holidays. I have all the ingredients for the latter from the local farm tucked away in the freezer! But we…

Spicy Greens with Blue Cheese, Pears & Pecans

This Trio of Flavors Moves Easily from Summer Salad to Autumn Side Growing up, there was always Swiss chard in the garden, one of my mom’s favorite greens. From spring through nearly winter, this cut-and-come-again green is a backbone of the New England kitchen garden, a workhorse for its durability, and also for its beauty…

Seafood Crêpes with Sherry Mushroom Sauce

   While the humble crêpe has fallen in and out of fashion, what I have observed is that eyes light up whenever they are served.                    Be it a simple supper, or elaborate dessert, there is always room for crêpes.          When the kids…

Preserving Herbs for use all Season

No, it is not the same as fresh; sometimes it’s even better! I admit to being spoiled all summer long when I walk a few feet from my kitchen door to find the beauty of a couple of dozen varieties of fresh herbs at my fingertips. I have whatever I need for any recipe. The…

Conjuring Clarified Consommé

It’s Kitchen Magic at its Best! It really seems like magic when you take a pan of murky stock and in just minutes transform it into crystal clear broth! There is no nutritional reason to clarify stock, it is all about the appearance and nothing more. But if you have never done this, it is…

Gilfeather Turnip Soufflé

The Humble “Vermont State Vegetable” Gets Dressed Up in a Soufflé, and Dressed Down in a Humble Soup or Sauté! Turnip soufflé? I know. Turnips are a common vegetable, peasant food, abundant in heartiness, and modest in appearance. Some would even say ugly. Soufflé brings to mind images of French restaurants and fancy brunch with…

Apple Cake with Whiskey Custard (or Whiskey Cream)

An Upside-Down Cake with Autumn Personality                         I used to make this in our cabin in the woods when I cooked a meal on the wood stove. Once the main dish was about to be served, I’d have this ready and would stick in the oven to bake with the left-over heat…

A Perfect Cup of Tea!

A perfect cup of tea is whatever you want it to be! The weather turned, and the iced tea stepped aside, replaced by the steaming pot. One of the most enjoyable parts of running our small Vermont inn was the ritual of afternoon tea – that little stop at 4 p.m. to nibble a snack and savor…

Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish! It has everything going for it: caramelized bits of sprouts, a little sweet from the apple and maple syrup and a little tang from the vinegar. It is also a great dish because everything in it except the olive oil and…

Nana’s Flakey Lemon Braid

  Pre-made Puff Pastry Makes Easy Work of this Dessert If I am going to use a pre-made product, it better not just be easy, it needs to taste good too. Pre-made puff pastry saves tons of times, and has countless sweet and savory uses. Look for one made with real butter; it is harder…

Roasted Tomato Sauce & Quick Roasted Pasta Sauce

When you roast vegetables, the flavor is always enhanced. This tomato sauce has an intensity that is hard to achieve if you cook your tomatoes in a pot. It also needs less babysitting. If you have a lot of tomatoes to process, this is the quickest and easiest way. Look for bargains at the farm…

“Three Sisters” Baked Frittata

Corn, Beans, and Squash Revered by the Native Population, Combine for Delicious Meals  When Indigenous Peoples’ Day arrives, I make a meal to honor the Native American population, and if I’m lucky I can even get the last of the local sweet corn to use. If not, I always have some in the freezer tucked…