July 24, 2016

This chunky salad is hearty enough to serve as a main dish, and could be made ahead to avoid cooking in the heat of the day.  It's a wonderful way to use up seasonal garden produce.  Serves 6.

1 tsp salt, optional

1 lb. red creamer potatoes, cut in 1" cubes

1 lb. green beans, cut in 3 in...

June 28, 2016

Yield: 4 servings

Serving size: 1 squab

4 whole squabs; backbone removed, marinated 

3T ghee or clarified butter

½ pound cherries

3T Madeira wine

¼ cup chicken stock

Splash of raspberry vinegar

Marinade:

1 cup late harvest wine

2 cups extra virgin olive oil

Peeled zest of 1 orange,

1 lemon (be careful to leave the white...

June 28, 2016

Running out of ideas for how to use that "end of the season" cherry crop?  This recipe is great for a 4th of July Barbecue.

4 lbs. pitted cherries

Grated zest and juice of 1 orange

1T Kirsch

1 cup sugar

1T Flour

2/3 cup toasted walnuts or pecans (or combination of both)

1 ¼  cups unbleached all-purpose flour

6T brown...

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