Blue Cheese Soufflé

On a recent trip to the farmers market, I came upon the most lovely wheel of blue cheese. It was so pretty I got distracted photographing it and missed my chance at a basket of chanterelle mushrooms! When you combine cheese, eggs, and a lot of air, the result is far greater than the sum…

Crab and Corn Salad on Corn Fritters

Make this salad and fritters, any number of ways, the star is always the corn. It’s corn season! That means corn on the cobb, corn chowder, cornbread, succotash, corn pudding, and corn fritters. At this time of year, it is not unknown in our house to have a supper that consists solely of corn on the…

Goat Cheese Frittata

Tangy goat cheese pairs well with sweet red peppers and Vidalia onions. Frittatas are one of my favorite versatile egg dishes that span breakfast to supper, and every snack in between. Hot, cold, or room temperature, these dishes are usually a way to use what is sitting sadly in my refrigerator, those little bits of…

Maple Baked Egg Cups

There’s a little sweet, a little savory, and a lot to love in this brunch or breakfast indulgence. We got this year’s batch of dark amber maple syrup this week! Thank you to our friend Greg and his little sugarhouse for the sweet that lasts us all year. With the arrival of the new syrup,…

Dressed Up Green Beans & Tomatoes

One secret ingredient, and a light adornment of Parmesan, transform the humble green bean into the star of the plate. Green beans are handy to have in the refrigerator. They keep for days, and can be cooked in a matter of minutes. There is nothing like fresh green beans from the garden, steamed, bathed with…

Eggs in Purgatory

A spicy tomato base with its potato cousin studded throughout. A favorite of family and inn guests as well! You’ll find this dish throughout the mediterranean and mideast, referred to by many names, including “shakshouka” which is lots of fun to pronounce and seems to be on menus everywhere these days.  The dishes feature variations…

Christmas Morning Breakfast Quiche

A Perfect Make Ahead Breakfast using Sugar Snap Peas and Caramelized Onions! I forget about quiche for long periods of time, or perhaps I make them too often and tire of them. If it’s been a while, perhaps it’s time to revisit. When I would serve this to my guests at the inn, I looked…

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…

“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…

Cherries. Yes.

Sweet or sour, fresh local cherries, these jewels of summer, are ready to enchant. Clafoutis? Scones? How about brandied cherries for gifts?

Eggs for Supper!

Omelets, Simple Scramble, or Stunning Soufflé? Having run a bed and breakfast for many years, I’ve made more omelets and soufflés than I can count. But when I make them for my own family, it is usually for supper! We love breakfast at dinnertime, usually on a day when time has just gotten away from us,…