Even as we eye the rest of the Thanksgiving leftovers, our bodies tell us to look for something green instead. Or purple, or orange. Most of our farm stands are closing down for the season, but we still have a few that stay open all year, and limited farmers markets. We are, of course, entering…
Category: Condiments
So, What to do with all that fennel…
Stuffed Squash. 1/2 gallon Fennel Stock. Tomato Fennel Soup. Fennel Pesto. Toasted Fennel Au Gratin. I came home from this week’s CSA with two massive fennel bulbs complete with long stalks and the biggest toppings of frilly fronds I’ve ever seen. This was going to take a little work, and I suspected there would be…
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Fresh Ginger and Marmalade Glazed Cod
A tropical crop in the the north country? Why not? The fresh ginger harvest is starting in the Northeast, and it’s a delightful addition to our meals. For the last five years or so, fresh ginger has appeared at our farm stands in late summer and fall. Until then, I had never seen or tasted…
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Everyone Wins: Grilled Summer Vegetables with Two Sauces!
It’s a feast in itself, and everyone gets to choose their favorite veggies and sauce. Happy Days! So, there was a break in the weather. It has rained here in Vermont for over three weeks, and everyone has seen the terrible consequences of that with flooding throughout our beautiful little state. There are still road…
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For those of you who love Goat Cheese, and especially for those who don’t.
This nibble is lunch, or supper, or a very quick first-course for a casual dinner party. Or slip into goat cheese quietly with a flavorful retro-inspired cheese ball, perfect for the Fourth of July celebrations. Half of our family loves goat cheese, and half do not. In fact, a couple put it on their terrible,…
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Cookbook Confidential: “Nothing Fancy,” by Alison Roman
My friend Bernadette from New Classic Recipe (https://newclassicrecipe.com) came up with the wonderful idea to have an on-line cookbook club with some of her blog buddies. What a fun, and great way to choose a recipe or two from the books, cook them, and review them. Then, you decide if the book is worth you…
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Maine Crab Fritters with Potato Chip Crust and Horseradish Sauce
Had you at the potato chip crust, right? These could be a lovely little starter, or a fun addition to a party buffet. Not quite as fussy as a crab cake, easier to cook, but still filled with crab flavor. A cup of good crab is better than gallons of preservatives I’ve used the meat…
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Meyer Lemon and Herb Hummus with Confit Garlic
So many possibilities! What do you like? Anyone who has been to my kitchen knows there is always a bowl of hummus in my refrigerator. It is often lunch, a snack, sometimes even breakfast or supper. We have it on a salad, offered up with cucumbers or endive leaves, smeared on rye crackers, or dressed…
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Spring-Dug Parsnip Purée with Seared Sea Scallops
Right after maple syrup, the second New England crop of the year is spring-dug parsnips, and now’s the time to find them. Parsnips are a bit finicky to germinate and grow, but they are well-worth the effort because they keep well in the north for use all winter. Many farmers “store” a certain portion of…
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A Spring Salad of Three Peas and Some Pods
Peas are the star of this delightful spring salad, but the Meyer Lemon and Ginger Vinaigrette is one you’ll surely use again! A large salad can really set the tone for a holiday meal, especially if it is one that is a little different and makes its own statement of the season. Spring salads can…
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Celebrating Spring with a Flower Show and Salmon Glazed with Sambuca Maple Syrup
It’s Vermont’s first crop of the year! Once you spy steam escaping from your neighbor’s sugarhouse, you know spring is truly here, even if it is snowing. The temperatures have been above freezing during the day (barely) and below freezing at night, and that means the sap is running in Vermont, the nation’s…
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Goat Cheese Marinated with Herbes de Provençe
Keep a jar in the refrigerator, and you’ve got a quick appetizer! One of those happy accidents. I had prepared a plate of sliced goat cheese for a gathering and I sprinkled it with herbs and crushed red peppers, drizzled it with olive oil, and had a bit left over at the end of the…
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Radish & Sesame Winter Salad
There’s sesame in three ways in this lovely salad! After the holidays are over, all I want to eat is salads and light meals. My body has long since told me to behave, and I certainly listen as I turn the page on the calendar. While we try to keep things fairly healthy even during…
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Warmed Mixed Olives and Artichokes
Simple, but quite addictive! I often make an olive and artichoke tapenade at gatherings. It is always well received, and any leftovers keep for quite some time. You can also make it well ahead of time because it keeps well in the refrigerator. Let’s try something new However, this year, I decided to switch things…
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Cranberry Sauce with Pearl Onions and Ginger
Homemade cranberry sauce is like a sparkling jewel on the table. This jewel also packs flavor and a bit of warmth. I had some cranberries left over from Thanksgiving and a package of frozen pearl onions. They asked to be put together. If you are looking for a really quick side dish to make for…
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Tangy Endive Salad that can take a year to make, or just a few minutes…
A light and refreshing side to those hearty cold weather meals. At this time of year, daylight is precious, the weather chills and we tend toward heartier suppers. Soups, stews, casseroles, all help to warm the body here in the north country. A welcome addition to any winter supper is a side salad that refreshes…
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Preserving Herbs for use all Season
No, it is not the same as fresh; sometimes it’s even better! This post is an encore of one I wrote a few years ago, so please forgive the late summer rerun! Ah, those fresh herbs I admit to being spoiled all summer long when I walk a few feet from my kitchen door to…
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Orzo and Radicchio Salad Cups with Honey Lime Dressing
Summertime, and the living is easy, at least a little longer. We love a chilled salad, something packed with flavor that we can enjoy over a few meals without any additional cooking. Pasta salads are always at the top of the list, whether a humble macaroni salad, or colorful pasta primavera. They feed a lot,…
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Grilled Napa Cabbage with Spicy Avocado Dill Dressing
A simple salad with the delightful high summer flavors of dill and smoke! When I was growing up, my Aunt Jeanette had a marvelous stand of self-sown dill plants by the edge of her garden. Her dill was happily shared with those in the family making pickles or dilly beans this time of year. I…
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Mostly Mom’s Angel Food Cake
There are some recipes that are so ingrained in the family history we don’t mess with them at all, well, at least not much… My mom, my daughter, and my niece all list angel food cake as their favorite, a it is often a birthday cake request. My granddaughter’s birthday is two days before my…
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Potato Crusted Sesame Tuna with Spicy Lime Dressing
Lightly seared tuna is a once in a while indulgence, and sesame is always a great partner. My mother-in-law Pat was an accomplished chef and she taught me quite a few little tricks of the trade. One of her favorite ingredients to sneak into a high-end meal was potato flakes! This humble ingredient makes pretty…
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A Celebration of Citrus: Fennel, Grapefruit, and Blood Orange Salad
Light and refreshing, this dish shows off citrus at its best! In the dead of winter, when our fresh local produce is limited to root vegetables and greens, the seasonal citrus from the south are vibrant rays of sunshine. I look forward to all the varieties of oranges available, especially the sweet and colorful blood…
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Treats from a Busy Holiday Kitchen
These can be made in minutes! Relax. Time is tight just about now, but we still want to treat our family and friends with delights from our kitchen, especially morsels we create once a year. Cookies and breads top the list of holiday offerings. I know in our family, we have recipes everyone craves and…
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Aunt Mary’s Salt Cod Cakes
The fish that fed the world, traveled from my Aunt’s kitchen to mine, with a few changes along the way. My Aunt Mary made cod cakes frequently, with a flavor that still tickles the memory after all these years. An old New England standby, these were extremely economical, although usually a bit on the bland…
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Sushi Salad with Shrimp, Pickled Ginger, & Wasabi Dressing
A salad using some common components of a sushi roll fits the bill as a light offering, and it’s also quick and easy to make. Now, one might not immediately associate Vermont with the growing of ginger, and yet, in the past few years these exotic tropical nuggets, along with their cousin turmeric, are making…
