November 2009

Winter Salad

November 30, 2009

In the winter when we tend to rely on cooked root vegetables, things can get a bit mushy. Here is a salad of fennel and celery with lots of crunch. It is a winter, white version of the “Caprese” made with fresh mozzarella and is one of our favorite salads for this time of the […]

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Kale Two-Ways

November 24, 2009

Thanks to Fran and Renee for these two excellent recipes, perfect for now. They are both simple, tasty and offer an alternative to simply sauteing your greens. Try one this week for dinner. Roasted Kale Preheat oven to 350 degrees. Line a baking sheet with parchment paper. With a knife or kitchen shears carefully remove […]

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Turkey Stock

November 23, 2009

Remember: instead of throwing it away, the carcass and bones from your roasted turkey will make a delicious stock.

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The Holiday Season Has Begun. Consider Buying Local This Year.

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There are so many wonderful vegetables available at this time of year that choices can be difficult.

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A Sweet Ending

November 16, 2009

Whether you have passed the pie making on to an expected guest, called a baker that you love, or have decided to make your own

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Quince Ice Cream

November 16, 2009

If you want to double this recipe you only need to double the cream portion in Step 2. The quince syrup made in Step 1 will yield just enough liquid for a double recipe. Makes about 1 quart. 3- 4 quince (enough for 2 c. of puree) 1 c. water 1 c. sugar 1/2 lemon […]

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A Meal of Sesame Noodles

November 14, 2009

Knowing how to make basic sesame noodles recently saved a meal.

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Basic Sesame Noodles

November 14, 2009

Eat these noodles plain or top with salmon for a full meal. They are also delicious served cold for breakfast or packed for lunch – kids love them. Serves 4 1 package Lo Mein or Udon noodle 6 Tbls. soy sauce 3 Tbls. rice vinegar 1 tsp. red pepper flakes (or less to make them […]

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If you are cooking for Thanksgiving, you know that time is precious and organization is essential. Map out your cooking so that different courses and dishes can be made throughout the week leading up to the meal.

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