Quote of the Week

“You wouldn’t worry so much about what others think of you if you realized how seldom they do.”
~Eleanor Roosevelt

 

Roasted Maple Squash

December 1st, 2015 1 Comment

  Is this not one of the most beautiful of Maple Syrup images?  Crystalline and glittery, maybe I could wear it as a necklace.  Bees would like me.  This crystal sat around for many weeks waiting for me to take a photo and it remained patiently sparkly.     As fall is quickly slipping away here is another beautiful image (above) from our friend David Cavagnaro of Pepperfield Project.  By now their squash would all be safely tucked away in cool storage areas

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Balsamic Brussel Sprouts with Grapes

November 24th, 2015 2 Comments

  Definitely one of the Star Trek outer space variety of vegetables. Tiny cabbage-like heads on stalks, these at the Farmers Market have had their giant leaves removed.  Usually Brussel sprouts are harvested after a frost which sweetens these cruciferous buddies.  Years when I have grown them I left them in the garden well into December and the snowy season, then would stomp out into the drifts to harvest the adorable little aliens for the holiday meals.     I made this dish for a wedding dinner

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Kale, Apple and Almond Salad by Pascale Beale

November 17th, 2015 7 Comments

  Happy Birthday to this blog—4 years and post #200!! Thanks for participating in this experiment with me!  I am not one who is naturally drawn to measuring or documenting so this has been quite a practice of observation and attempts to translate foods into something others might enjoy or learn from.  A great journey and learning experience it has been and I hope you’ve discovered a few good nuggets along the way.     Last month we had the fortunate opportunity to attend a class by Pascale

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Yam Puree with Chipotle

November 10th, 2015 1 Comment

.   My friend Annette made this up years ago, served it at a potluck, and little did she know that I would promptly take her idea and run with it for the next fifteen years.  It’s simple, delicious, and the perfect combination of sweet-spicy-tangy-creamy and has been successful in converting people and to discard their “I hate yams” stance. It could be an interesting twist on aThanksgiving favorite—still a little sweet from the natural sugars of the sweet potatoes, both creamy and

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Cure-All Chicken Soup

November 3rd, 2015 4 Comments

  I cannot stop eating this soup.  It’s brothy, spicy, and loaded with all the good things. I suppose I have to include a disclaimer about the name so I’m not practicing medicine without a license …but you’ll want to be stocked with ingredients as the cold winds of November blow in, especially for anyone north of the 40 degrees latitude.  Just sayin’.  Boil those chicken bones and freeze the stock, you’ll be glad you did.  They’ve been doing studies to determine what

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Favorites October 2015

October 27th, 2015 No Comments

  It’s been an incredible fall, brilliant leaves and sunny days hovering right around 70 degrees.  Last week gave us the first drizzly gray day we’ve had in weeks and it was almost a relief—I can handle only so many perfectly cheery sunny days before I crave some good gloomy gray to balance it out.  We need that low-pressure system once in a while to bring us down to earth. The end of October brings many things (including gray drizzly days), but to me it means a totally geeked-out

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Roasted Garlic

October 20th, 2015 No Comments

  There is something about the slow cook that sweetens everyone.  Roasted garlic becomes less sharp, deeper, sweeter, and in some ways more powerful of a flavor in dishes— a more enduring flavor.   Roasting is also a way you can preserve garlic to extend its life.  Maybe you grew some or scored an awesome deal on a pile of garlic from your Farmer’s Market but you’re not sure if it will keep long enough to use it—roasting and freezing is a great way

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Coconut Pumpkin Freeze

October 13th, 2015 4 Comments

    If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.     My friend gave me a bunch of organic bananas that were on the

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Za’atar Carrots

October 6th, 2015 3 Comments

  Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East.  It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway.  Like so many regional condiments or sauces, families would have their own versions and protect these inherited recipes.   I love the tanginess of sumac so I definitely wanted a version with this dark red ‘berry’. The furry berries on the right are from bushes growing

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Picadillo Stuffed Peppers

September 29th, 2015 No Comments

  Picadillo is a traditional Spanish and Latin American dish that one could call a ‘hash’.  Ground meat, olives, dried fruit, and veggies sautéed together and served with rice or in tacos.  How handy is that?  A way to use your regional ingredients in a delicious one-dish wonder with rice, or as a filling for tacos or savory pastry empanadas.  The word Picadillo comes from the Spanish word ‘picar’ which can mean to grind, chop, sting or peck.   Though the hash is generally made with meat

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