When I read a review of The New Rules, by Christopher Kimball, I just knew I had to own it. It is a book of “recipes that will change the way you cook.” This is part of his introduction: Rules are a mixed blessing. They are useful in building a foundation of knowledge, whether in
Tag: butternut squash
A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing. The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not
Many years ago I was gifted a little book authored by American cheese maven Paula Lambert, who owns the Mozzarella Company in Dallas, Texas. The book is called “Cheese, Glorious Cheese.” I couldn’t think of a better title for a cheese book myself! I remember I was almost scared to open the book. I don’t
Mr. Paul Virant, author of The Preservation Kitchen, claims that aigre-doux means sweet and sour. He also uses the term mostarda, and there are mostarda recipes in his book as well. He states that both terms describe “preserves for cheese snobs and wine geeks.” Well that got my attention! They are supposedly not interchangeable terms,
There are two varieties of winter squash I can depend on being available where I live. These are acorn squash and butternut squash. I discovered too late last fall that my local store quits selling pumpkin soon after Halloween. Lesson learned for this year. I would love to be able to try all of the
Of late, my schedule has been erratic for one lovely reason. A grand daughter. So I’m re-posting from last fall – one of my favorite autumnal dips. Forget chicken wings and nachos! This is what you want to feast on during a football game! Polish sausage dipped into a curried acorn squash dip!!! If curry
Because of where I live, I have never been able to buy fresh lemongrass. I could probably live without it, but being a fan of Thai cuisine, in which it plays a significant role, I was determined this year to grow lemongrass. Problem solved. The plant itself, here in September, is almost as tall as
If any of you have been following my blog for a year, and merci for that, you might remember when I made something called cranberry aigre doux. I made three jars of these cranberries essentially cooked in wine and vinegar. The recipe came from a very interesting book on canning called the Preservation Kitchen, by