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…
Poached Pears with Homemade Crème Fraîche
A special dessert to enjoy when the pears are as beautiful as they are right now! What a good year for pears! Our Vermont pears have been sweet and juicy, with tons of flavor, and I’ve had plenty straight up with no adornment whatsoever. Most mornings, they appear in my breakfast fruit salad, and I…
Wild Mushrooms Galore!
Now’s the time to find wild treasures at farmers markets and farm stands. From soup to pate, mushrooms are the star! Hen of the woods. Chicken of the Woods. Lobsters. Winecaps. Combstooth and Lion’s Main. Ah, Yellowfoot Chanterelles and Black Trumpets! Some of our favorite mushrooms appear in the fall. Once we finally got some…
