Our favorite fall soup is based on Jamie Oliver’s roasted butternut squash from The Naked Chef. You can double the first part of the recipe below and use the squash as a side-dish for one meal, then use the leftovers to make the soup.
Cooking & Baking
Schnitzel: Local Meats Make Smashing Meals
In mid-October of 2017 we visited Portsmouth, New Hampshire as part of our “Anniversaweek.” For our special dinner out, we booked a table at The Black Trumpet on the suggestion of a friend — and former resident of the city. She is also friends with the chef, and highly recommended the place, so we were
Moroccan Lamb with Rice – Savory Meat and Fruit
This dish is adapted from several different lamb-with-dried-fruits recipes I’ve found on Food Network. Most of the dishes I came across had a ton of ingredients and so many individual steps that it looked like one would spend an entire day preparing it and dirtying up every implement in the kitchen. Complicated isn’t a way
Creamy Cassoulet: A hearty one-pot meal
Until a year ago I couldn’t tell you the difference between a Chevrolet and a cassoulet, but after my last two visits to Trealy Farm in Wales I am all about the cassoulet. If you didn’t guess a cassoulet is very closely related to what Americans call casseroles, at least in name. The latter are
Southwest Soft Tacos with a Fusion of Flavors
Have I mentioned that Mother has been spoiling us with homemade dinner? Ever since Rick broke his foot earlier this year, and now that we’ve also been starting a new business, making dinner once a week has been Nancy’s way of helping out – and it really is a huge help. This week, she made slow-cooked
Fish Tacos that Are Distinctively Southwestern
Fish tacos just aren’t something we can find in Vermont, so I developed my own take on these. The cooking method is adapted from the Cook’s Illustrated Crunchy Oven-Fried Fish but the spice profile is decidedly more south-western. This is a great dish for two people to make together, one making the vegetables and the
Eggplant Casserole Improv Recipe
While trying to figure out how to use up some vegetables from our weekly CSA basket, we improvised the following, which was inspired by a time-tested eggplant Parmesan recipe and a cheese-less savory tart that mom makes. Ingredients 1 large eggplant 1 bell pepper, diced 1 medium red onion, sliced thinly 8 medium tomatoes 1
Vegan Chocolate Cake
Adapted from the Moosewood Restaurant Equipment 9-inch round cake pan Sauce pan and stainless steel bowl OR microwave-safe dish Cake 1 ½ cups unbleached white flour ⅓ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup sugar ½ cup organic canola oil 1 cup brewed coffee, cooled 2 tsp vanilla extract
Slow-Cooked Barbecue Beans is an Awesome Sidedish
I was inspired to make my own barbecue beans after receiving a gift of Saint Louis BBQ sauce from a former coworker. You can make these vegetarian or carnivorous. It is important to wait until the beans are completely cooked before adding the BBQ sauce, as the acid in the sauce can halt the cooking
Easy Vegetarian Cottage Pie for a Hearty Dish
This is a quick and easy dish that captures the essence of the meat-based original. In our home it is often made on the weekend for a few days of quick suppers or portable lunches. Ingredients 2 Tablespoons olive oil 1 Large yellow onion, diced 2 Medium carrots, sliced 3 Medium crimini mushrooms 2 Cups