Posts under ‘recipes’

It’s been over a week since Thanksgiving and my refrigerator is still packed. Most of it’s not leftovers from the meal, but more of the extra things I bought  just in case. Just in case something didn’t work out and I’d need a do-over. Just in case I needed options. Just in case I underestimated [...]

This was an interesting year for agriculture, to say the least. Still, our farmers and producers were able to pull it off. Here’s our Thanksgiving 2011 feast: Appetizers: Chilled Roasted Golden Beets from Fort Hill Farm Spicy Icebox Pickled Carrots from my 2010 canning adventure Roasted Red Peppers Maple Bank Farm Assorted Cheeses: Pleasant Cow, [...]

Life is funny. There you are, making your Giambotta, marveling at its resemblance to its first cousin Ratatouille, when along comes Caponata. It seems that the Sicilian version of Caponata introduces something in a brine, like olives or capers. Some are arguing that if it isn’t Sicilian, it isn’t Caponata. I’m reserving judgment until I [...]

In Pixar’s movie, Ratatouille, the food critic is dismayed at being served a peasant dish, ratatouille. But as he tastes this dish, made so well, so lovingly, with the perfect co-mingling of flavors, he experiences a complete transformation. It could happen. Then there’s giambotta, an Italian vegetable stew, and first cousin to ratatouille. I don’t [...]

Patti (my CSA farmer) is on a zucchini roll lately. She made zucchini brownies (which I heard were fabulous) and went on to share this link to Zucchini Five Ways. Now is the time to ferret out the zucchini recipes since it’s just the beginning of what’s looking like a long and prosperous zucchini season. [...]

Bone broth is making a come-back. It used to be quite ordinary but with inexpensive and convenient broths and stocks available in cans and boxes, few take the time to make this delicious, nutritious food. And that’s a shame because you could be getting chondroitin, glucosamine, and collagen for free! The boxed and canned broths [...]

For Sport Hill Farm’s Eat Local CT Challenge, I made a broccoli quiche and… Broccoli lettuce soup! The pie crust had a great flavor—my new flour mix is a winning combo. The soup was interesting and tasted mostly like coconut. Sources pie shell Red Fife flour from Curtis Eck (HT Lisa) and Soft White Winter [...]

This week’s CSA share included a huge head of escarole. So this is the real deal, not the pre-season do-something-different-with-lettuce experiment (that worked out better than expected). Fantastic! I love escarole. Thanks for growing it, Patti.  (Escarole and Bean soup recipe here.) If the first day of summer means means no more soup for a [...]

I’m still swimming in lettuce from last week’s CSA. I can’t seem to make a salad dressing that I like. So, I’m going to fess up here: I’ve been cooking some of the lettuces. (Go ahead and gasp if you must.) Fact is, some lettuces are okay to cook and Red Romaine is one of [...]

I made a crock-pot rotisserie chicken for Patti Popp’s Eat Local CT Challenge along with a salad with a (sort of) Thousand Island dressing. I happened upon a recipe for crock-pot rotisserie chicken at one of Kimberly Hartke’s blog carnivals. Obviously I spend too much time with Engineers because I thought there was a new [...]