Oct 7
Upon first reading of Dorie Greenspan’s Around My French Table, I knew that this stuffed pumpkin would find its way onto our Thanksgiving table this year. It may be too late for yours, but there is always Hallowe’en, American Thanksgiving, Christmas or anytime in the next few months while the squashes are fresh and beautiful. Read more
Mixed Mushroom and Gorgonzola Crostini
Arugula and Mint Salad with Watermelon and Feta
Duck Ragù with Potato Gnocchi
Grilled Asparagus and Raddichio
Vanilla Bean Gelato, Chocolate Madeleines and Strawberries
The cookbook that I am currently enamoured with is Nancy Silverton’s The Mozza Cookbook, which brings to the home cook some of the specialties from her popular restaurants in Los Angeles. She writes that she “wanted the recipes to include all the information the reader would need to successfully replicate our food at home”. With this goal in mind, she and her team painstakingly adjusted the recipes so that they work in a home kitchen. Her attention to detail which has contributed to making her such a successful chef, restaurant owner and writer, is reflected throughout the book.
I used this book to guide me in producing an Italian dinner recently, with the duck ragù and potato gnocchi as the centrepiece. Read more
My friend, Mackie, is a natural cook, with the ability to put together whatever ingredients happen to be on hand, instinctively and without a recipe. Yesterday, knowing how I am welcoming reader ideas to this site, she was describing her squash dilemma to me in her off-hand and humorous way and I persuaded her to share it here. So, here is Mackie’s story and recipe, and a photograph of an array of squashes from the 2-acre permaculture garden of her son, Eli, and his partner, Christy, who live near Bellingham. More on Eli and Christy’s creative enterprise below. Read more
I have been thrilled with the response from family and friends about this new project of mine. People who I have met over the years in different places are tuning in, just as I hoped they would. This is exactly what I meant in my Discussions post about connecting and nourishing friends, family, and community through food. Yesterday I received this first recipe from a reader – I urge others to do the same and I’ll do my best to post recipes as soon as possible under the brand new heading in the Menu bar called Recipes from Readers. With family seasonal celebrations ahead, how about sending me favourite recipes that are traditional at your family table? Read more
2 lbs. russet potatoes
1 bunch green onions, chopped
2 T. parsley, chopped
salt and pepper
1/4 c. vegetable oil
Place whole unpeeled potatoes in a large pot and cover with cold water. Bring to a boil, then turn down heat and simmer about 15 minutes, until potatoes are partially cooked. Drain, cool for about 20 minutes and peel. Grate potatoes and mix with green onions and parsley and season with salt and pepper. Shape into a log 4 ” in diameter, wrap in plastic wrap and refrigerate at least 4 hours or overnight.
To serve, cut into 1/2″ slices. Heat 2 T. oil in a large frying pan on medium high heat, and fry pancakes, three at a time, until well browned on both sides and cooked through, 4-5 minutes per side. Makes 6 cakes.
This recipe is adapted from Leite’s Culinaria. I used fewer types of vegetables, but stuck with the addition of sage-garlic butter, sherry vinegar and marcona almonds which combine to make this a unique dish. Read more
This has been part of our family’s Thanksgiving and Christmas dinner menu for many years. It can be assembled 1-2 days ahead, covered and refrigerated, then baked before serving. Or, it can be completely baked, refrigerated and then microwaved to heat. Just leave the onion ring topping till the end so they stay crisp. If I am feeling energetic, or I am contributing food to the Thanksgiving or Christmas dinner at someone else’s house, I have made my own deep-fried onion rings. But the tinned variety is so easy and quite good.
2. c. mashed potatoes
1-8 oz. package cream cheese, softened
1 small onion, finely chopped
2 eggs
2 T. flour
salt and pepper
1 can deep-fried onion rings
9″ square dish
Cook and mash potatoes. Beat in the cream cheese, onion, eggs, flour and salt and pepper. Turn into buttered baking dish and top with onion rings. Bake until hot, about 25 minutes at 350ºF. Makes 8-10 small servings and can easily be doubled for a crowd.
1 T. unsalted butter
1 onion, chopped
1 T. flour
pinch grated nutmeg
3/4 heavy cream
1 package frozen chopped spinach, defrosted
1/4 c. grated Parmesan cheese
salt and pepper to tast
grated gruyère cheese
8-9 tomatoes
Preheat oven to 425ºF. Melt butter in heavy saucepan. Add the onions and cook until translucent, about 10 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add Parmesan cheese and season to taste. Using a melon-baller, hollow out some of each tomato to create room for spinach stuffing. Fill tomatoes and top with grated gruyère cheese. Bake for about 30 minutes or until heated through and lightly brown on top. Tomatoes can be filled, covered and refrigerated the day before serving.
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. Read More...
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