This chutney, with the cinnamon and cardamom, has the taste of India. Here I’ve served it with a cheese and cracker assortment but it would go very well with samosas, pakoras, dosas, dal, or rice. The cheese, starting at the top center and continuing clockwise are a local cheese called Hereford, which is like a…
Salade (Almost) Nicoise
No tuna here, so I’ve used my French Potato Salad and my French Mustard Vinaigrette. Oui, oui. The large heirloom tomatoes are done. They’re still around but don’t have that sun-ripened brightness that makes them queen of the garden throughout the hot days of summer. Cherry tomatoes hold their taste longer, probably because they are…
French Mustard Vinaigrette
Making a Niçoise salad today with the potato salad from yesterday. So here’s the dressing I’ll be using, a simple mustard vinaigrette. When making salad dressings, taste for the balance of oil and vinegar. Each vinegar will vary in dominance over the oil. Lemon juice is the mildest with cider and red wine vinegar…
Corn Chowder
A Tale of Two Chowders One a creamy delight, another for the pesky vegans in your life. Creamy Corn Chowder Print Prep time 15 mins Cook time 20 mins Total time 35 mins Recipe By: Sheila McDuffie : Soup Serves: 6 servings…
Roasted Radicchio, Mushroom, Potato, and Manchego Cheese Gratin
Lewis, my harshest critic, loved this casserole!!! Can we even call the above a casserole? Resisting any food snobbery, we’ll leave it as named, a meal in a baking dish. Until the taste reveal. The German Butterball potatoes really made this dish. These potatoes were freshly dug at Rosie and Dan’s Swallow Hill Farm. Yukon…
Wild Mushroom and Potato Frittata
Bet you think I spent the weekend rambling through the rainswept woods, foraging for mushrooms, and picnicking on moss.I much prefer leaving all that rambling to the professionals. Like Chris and Patty Darrah at Mainly Mushrooms. The fall harvest is in and the selection is staggering. Black foot, cauliflower, hen-of-the-woods, chantarelle, and more. I usually…
Fresh Cranberry Beans
They are so pretty, until they’re cooked. Then the sweet speckles and swirls of cranberry-red on a cream background turn to a dull, unappetizing grey or light-brown. We’re not even going to discuss the excitement caused by the hot-pink pods. If you don’t believe me, just do some recipe/image searching and you’ll find numerous pictures of…