November 2010

Thanksgiving Menu

November 18, 2010

The magazines and newspapers are filled with hundreds of recipes for Thanksgiving – too much to choose from for our taste. Here is what we are thinking: To Start: Simple Chestnut Soup Tip: Serve small cups to sip just before the meal. At the Table: Sunshine Squash with Chickpeas and Tahini Celery Root Mashed Potatoes […]

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This is a family favorite. Although we don’t usually cook our vegetables with bacon, this is the one dish in which the combination of flavors really works well. Only a small amount is needed for flavor. Serves 6 About 2 lbs. washed and shredded Brussels sprouts 3-4 slices of all natural bacon 2-3 Tbls. olive […]

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Virginia Oyster Stew

November 16, 2010

Featured by us in the Nov./Dec. 2010 Flavor Magazine, served steamy hot, oyster stew was originally a poor man’s meal, made from the simplest ingredients: oysters, cream and butter. It can be made in a matter of minutes and is the ultimate cozy dish when the cold starts to set in. For the holidays, a few […]

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A true American tradition, we made this bread last year for Thanksgiving. The kids had fun making these rolls and they became their contribution to the meal. Start the recipe in the morning, but do not bake them until after the turkey comes out of the oven to rest. They are best when served warm […]

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An Easy Dinner Idea

November 15, 2010

Some recipes revolutionize your cooking and are exactly what home-cooking should be – made with in-season ingredients, rustic, savory and somewhat effortless so you don’t feel stressed or challenged. This is one of those meals. It has gotten us through the week many times with our families, or if an unexpected guest stops by. The […]

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Adapted from Pure Simple Cooking by Diana Henry. Serves 6 2 med. red onions 2-2 1/2 lbs. organic new potatoes 6 cloves garlic 1/2 c. olive oil 3 Tbls. balsamic vinegar about 6 sprigs fresh rosemary 8-10 thighs with skin sea salt and freshly ground black pepper Preheat oven to 375 degrees. Peel onion and cut […]

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Mustard, chard, kale, beet, sweet potato and more can be roasted on a baking sheet at 375 degrees instead of always sauteing. Simply toss with olive oil or grapeseed oil, salt and freshly ground pepper. Roast until tender about 15 minutes, checking to make sure they are not getting too crisp. Add a squeeze of […]

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Thinking Ahead

November 10, 2010

At their peak, either one or both of these tree fruits fills big bowls in both of our homes. At the farmers market, we buy more than even our bigger families will consume. One easy solution to the glut is to make a super-easy and very yummy homemade sauce to enjoy in a myriad of […]

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ApplePearSauce Cake

November 9, 2010

Soft, flavorful, and utterly delicious. Serves 8 3 c. all-purpose flour 3 tsp. baking soda 1 1/2 tsp. baking powder 1 1/2 tsp. ground cinnamon 3/4 c. unsalted butter, softened 1 c. natural cane sugar 1/2 c. brown sugar 2 lg. eggs 2 c. Homemade ApplePearsauce (you can substitute unsweetened storebought) Cinnamon Whipped Cream (2 c. […]

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Serves 4 For Gnocchi: 1 lb. fresh, organic spinach 1 Tbls.yellow onion, finely chopped 2 Tbls.unsalted butter 2 Tbls. pancetta or bacon, finely chopped (optional) 3/4 c. fresh ricotta 2/3 c. all-purpose flour 2 egg yolks 1 c. freshly grated parmigiano reggiano 1/4 tsp. ground nutmeg Kosher salt For Sage Butter: 1/2 stick (4 Tbls.) unsalted butter 2 […]

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