Archive for March, 2012

Polenta Napoleon with Fig Compote and Feta

March 26th, 2012 2 Comments
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    Today there has been very little physical activity as I begin the process of recovering from the marathon flurry of scrambling to prepare for our Edible Alien Theatre show “In Profundus”.  It is incredible what can happen when there are deadlines, especially when 109 people signed up to see what it is that you have been promising.  A remarkable amount can be pulled together in the final 72 hours! There will eventually be a page for the show

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Gluten Free Samosas with Pea, Potato and Green Mango

March 19th, 2012 3 Comments
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    Too many times I have suggested to a client an interesting idea, and as it is leaving my mouth my brain is shouting, “Stop, you crazy woman! You don’t know how to do that!!” For example: My Mouth “‘Oh yes, we could serve Squash Soup using acorn squash for bowls to 125 people…in a barn.” My Brain, “Shut up!  Shut up!  Stop talking!  Delete!  Delete!”   More often than not these ideas were proposed by me so I have

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Frittata with Spring Greens, Feta and Caramelized Onions

March 13th, 2012 No Comments
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  If you live in an area where winters are chilly and you have access to local produce, then you know that Spring = Eggs and Greens.      (In some circles Spring also means Maibock Beer, but that’s another story…) . So if Spring = Eggs and Greens, and Eggs and Greens = Frittata, then Spring = Frittata. My 7th grade geometry teacher Mr. Gerhart would be so proud! . . A Frittata could be called a crustless quiche, or an open-faced

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Harira

March 5th, 2012 2 Comments
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  “Fragrant” would be the word for this hearty North African soup. As we continue with the idea of mixing ‘sweet’ spices (like nutmeg) with savory dishes, Harira is a perfect example to try.  Cinnamon and ginger play important roles in this stew, providing a warm spice that earns it a spot on the list of comfort foods even if you’ve had no history with it. . Harira is traditionally served to break the fast at Ramadan and at other

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