Archive for the ‘Recipes’ Category

Cilantro Pesto Mini Pizzas

December 12th, 2012 No Comments

  . Party treats! Tasty tidbits with the bonus of striking colors —-Red, Green and White—-these could be perfect for an end-of-December Holiday party, or for celebrating the colors of the flags from Italy, Belarus, Algeria, Burundi, Madagascar, Mexico, Lebanon, Iran, Oman, Hungary or Bulgaria! Versatility, it’s always a good thing..   . I often make these as personal pizzas (I make a batch of small crusts, par bake them, then freeze them), but it can easily be converted into

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Tuscan Tomato Soup

November 27th, 2012 2 Comments

  Making a soup without stock. We all hear that the best way to make a great soup is to use some kind of broth or stock.  But many of us, both professional and home cooks, are often too busy to take that extra step.   In the Deli we had to be very economical with our time so instead of making stock there were three key vegetables added to nearly every soup.  While simmering in the water these veggies

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Wild Rice Pilaf or Stuffing

November 20th, 2012 4 Comments

  . Again I bring you an idea that is not new but is always worth revisiting.  This is a great fall dish and could be an alternative side at the Thanksgiving table—sweet and savory, hearty and warming, I think you’ll enjoy it.   Wild rice, an aquatic-grass seed native to the Upper Midwest and Canada, sacred to our First Nations cousins, is only distantly related to Asian rice.  It’s high in protein, lysine, fiber, B vitamins and other minerals,

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Kimchi

November 13th, 2012 4 Comments

  Just thinking about my bubbling buddies in the next room makes the salivary glands in the back of my jaw squirt. . I realized this month, when trying unsuccessfully to figure out menus for events next summer, that I had become tired of food.  A crazy season of catering with every waking moment thinking about menus, figuring out amounts, ordering products, prepping food, storing food, serving food, cleaning up food, pricing food….that though I still loved all aspects of

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Pumpkin Coconut Cardamom Custard

November 7th, 2012 2 Comments

  . I am thinking about sweet festive treats, and I’m also looking over at my massive pile of winter squash.  Hmm…. . Custards are a funny thing, some diners love them and some do not.   They say that people cannot change, but I say that occasionally they can.  Do you need a few adjectives to help you open up to new possibilities? Silky smooth, velvety, sensuous, satiny, luscious….do I have your attention yet?  Excuse me while I wipe the

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Bushmills Honey-Orange Vinaigrette…and Bischoff Guitars

October 31st, 2012 3 Comments

  Time for a little celebration. Last week was the unveiling of the collaboration between Justin Vernon of the band Bon Iver, Bushmills Whiskey, and Gordy Bischoff of Bischoff Guitars.  What collaboration?  Four acoustic-electric guitars made from…you guessed it…whiskey barrels! . We’ll get to the guitar photos in a moment, but since this is a food blog I’ll show you the cake first—-a local pastry chef made a cake in the shape of the “1608” whiskey-barrel guitar for the Preview Party

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Rosemary Sage Pesto

October 16th, 2012 5 Comments

  Here are a few bubbles to lighten your day. . Recently we visited friends in Minnesota who work with a large CSA and they graciously bestowed upon us piles and PILES of fresh rosemary—I felt like I had won the lottery!   I know people in North Carolina whose rosemary grows into giant shrubbery (small trees!) around their house…but it is rarely seen in that kind of abundance in these chilly wintered lands. My friend suggested making a rosemary sage pesto which made

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Roasted Potatoes and Zucchini with Cinnamon

October 9th, 2012 1 Comment

  The title says it all, you don’t really need a recipe…but here I am writing anyway. This is about simplicity: quiet food that doesn’t take much thought or many ingredients but has a hint of unusual.  When I’m at home I often find myself cooking with minimal meddling—especially this time of year when the veggies are so flavorful and I don’t want to miss out by covering it up.   Last year I catered a meal in July for

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Island Beef Stew

October 2nd, 2012 No Comments

  I love tangents, especially ones that involve geeking out. I spent last weekend with two of my sisters, indoors with the curtains drawn and snacks within easy reach as we ventured into a marathon of the watching Lord of the Rings trilogy (extended version of course).  We ate Hobbity food (bacon, squash, beer, sausage..) and our version of Elvish Lembas whey bread for sustenance during our long adventure. Friday morning we prepped, making the Lembas using Bob’s Red Mill

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Enchilada Pie

September 17th, 2012 1 Comment

. This is an incredible time of year.  The nights are cool enough for sleeping, the mornings are crisp then give way to a warmth that does not bake my brain but makes me actually want to soak up the sun.  The Farmers Markets overflow with produce, piles of squash are beginning to make an appearance, and best of all… fall means that someday soon it will be winter! . Enchiladas are a labor of love and if you are

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