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This are tasty eaten just like fries… some like them more or less spicy… Roasted Parsnip Recipe 1 1/2 pounds of parsnips (peeled) – smaller ones taste better if you have a choice… 3 Tablespoons olive oil 2 pinches of cayenne (we use less…) 1/4 teaspoon of salt (or more to taste) 2 large … Read more
In the last month a massive quantity of food has moved through our kitchen. We’ve enjoyed all our guests; it was great to have family and friends grace our table. Yesterday, the groaning shelves were again bare and I scrubbed down the kitchen to reclaim it for a fresh new year before restocking on staples … Read more
Gougère is a fabulous puffy cheese bread, tasting kind of like a cheesy popover. This is one of the ways we treat ourselves special during the holidays. This recipe is from Julia Child, The Way to Cook cookbook. It is not so hard to do but completely divine! Thank you, James, for this! Gougère … Read more
We love this. It is perfect for Thanksgiving or any fall or winter plate. The recipe originally came from the Barefoot Contessa Cookbook… Caramelized Butternut Squash recipe 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons butter 1/4 cup light brown sugar, packed 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black … Read more
This is one of our favorite family recipes. It comes from my husband’s Aunt Ruth, although we use a proportion of whole wheat flour I do not believe was in the original recipe. My youngest daughter has made enough money to buy a good bicycle cooking this for devoted fans. Today, my husband made … Read more
Recently I searched my blog to share this recipe and found to my surprise I had not featured it. So this post is to fix that heinous oversight! We love this and make it often; it is especially fun this time of year when you can get Brussels sprouts on the stalk. When I … Read more
Not particularly spicy but very interesting, this fascinating vegetable was grown in a pottery friend’s garden. After you peel off the paper, they look like a tomato. We roasted ours, making delicious salsa verde for some awesome nachos. Give them a try if you ever have the opportunity!
This is so good on nachos with black beans and cheese, or with raw veggies, or on sandwiches… This is best when there are enough people or sufficient enthusiasm to eat all of it fresh. But in the unlikely event you have any left over, storing it in the refrigerator with an avocado pit … Read more
I never really liked asparagus until I learned to roast them. It’s so easy, and they caramelize a bit and are delicious! They are in season in spring and if you haven’t tried roasting them, you’ll be glad you gave it at try. I sure am glad I did! How to make roasted asparagus … Read more
Looking to eat more whole grains? This wild rice is a good wintery dish. Sightly heavier than I usually go for, this is hearty rib-sticking fare for cold days. Wild Rice with Bacon 2 thick slices of bacon 1 medium onion, finely chopped 1/2 pound oyster or Shitake mushrooms, washed, patted dry and coarsely … Read more
We’ve recently gotten a lot of fresh garlic from our shared harvest program. In the past, one of the things I’ve done with garlic is make a great roasted garlic vinaigrette where you roast the garlic in the skins and they just pop out afterwards. But I was not inclined to do that with these … Read more
Garlic Scapes are the flower shoots of the garlic bulb and farmers cut them off to encourage the bulb to grow plumper. I first bought local “scapes” from the Farmer’s Market in the last couple years, and this year my CSA is over run with them. To eat up the scapes we’re getting weekly, we’ll … Read more
We are fortunate to be part of a shared harvest at a local educational farm and weekly get a box of vegetables and fruit. This week our box included kale, which I have not found a way to care for yet as a sautéed lump on my plate(!), and tatsoi, which is also known … Read more
I can’t remember when I last shelled fresh peas. It is not only fun but delicious. The photos below show the fun you miss buying frozen, but below that, you can see the terrific result we enjoyed with them in an outstanding salad. I made it in the spirit of something I read in a … Read more
Well, I didn’t think about taking this picture until after I had started eating… In the middle of the plate is Texas cousin Lillie’s Corn Cheese Pudding. I just loved it. She got the recipe from her sister-in-law’s family cookbook, so Sunny deserves some credit too. Lillie says this is an easy staple in her … Read more
This is how we make frizzled leeks at our house. I like the brown crunchy ones…
This was delicious! It is very simple: roasted Brussels sprouts, parsnip slices and pecans. I saw it in the December 2008 issue of Martha Stewart Living magazine and you can