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Strawberry Lemon Curd Trifle
Wilsons had a good deal on strawberries and Meyer lemons this weekend. I decided that they would make a good combination in a Trifle. Isn’t that a pretty dish for Easter? Here’s what you need:1 quart...
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Rhubarb Harvest
Over the weekend I decided that it was finally time to harvest some of the rhubarb from my garden. I started the first plants a couple of years ago, but until this year they didn’t seem big enough to...
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Pasta with sausage, tomatoes and cream
This is one of our all time favorite pasta recipes. Usually I make it with bow-ties (farfalle), but this time I used another shape. The June 1990 copy of Bon Appétit that the original recipe came from...
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Sous Vide Dabs
I’ve been waiting to try the Anova immersion heater circulator that I got for Christmas with fish from our CSF. This week we got a bunch of dabs, a flat fish in the flounder family. When filleted they...
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Rigatoni Milano
I don’t remember where I got this recipe from. I copied it down from somewhere, and it’s been in my 3-ring binder now for years, so it seemed like time to get it online. The original recipe called for...
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Lemony Baked Scrod
Baked Scrod is a traditional New England dish. Where the word scrod comes from is up for debate. But most people in New England understand it to mean cod or other similar white fish like haddock,...
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Raspberry season
Yesterday I went and picked raspberries at the Wright-Locke Farm in Winchester. It was cloudy and bit cool, but I still managed to find a lot of super berries. Of course you can just eat them with a...
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Sourdough Crumpets
I keep looking for different ways to use my sourdough starter. Particularly the “unfed” starter that is discarded when you feed the sourdough after it’s been in the fridge. Today I tried the Sourdough...
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Pecan Pie
It’s Thanksgiving. In addition to pumpkin pie we usually have a pecan pie. I’ve been using the same recipe since I was in college. It comes from an old notebook where I used to write down recipes I...
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Pot Roast Goulash
This is inspired by the Goulash recipe from the Loaf & Ladle Cookbook. It has been my goto goulash recipe for many, many years. Today I wanted something that would work in the slow-cooker, and I...
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Chorizo, Egg, and Onion Sandwiches
A few weeks ago I had to make dinner for myself and Peter, and wanted to do sausages, but the store didn’t have any sausage rolls, so I decided to make more of a sandwich with ciabatta rolls instead....
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Pastry (and Blueberry Peach Pie)
Tom has been saying for a while that he wanted a reminder of how to make pastry for pies. Summer is not the best time to make pastry, especially when it’s hot and muggy. But it is a great time for...
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Molasses Ginger Cookies
Last weekend we had the annual neighborhood holiday cookie swap. As usual I was trying to decide what kind of cookies to make, and for so reason molasses cookies really appealed to me. This is based...
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Frank Tamale Pie
The original is from an old Better Homes & Gardens cookbook, but recently I realized that I’ve changed almost everything. So I decided it was time to write down my version. It’s a family...
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Stuffed Eggplants
The basic method is from my old Moosewood cookbook, but I wanted to come up with something that had a more Spanish flavor using smoked paprika, and still keep it vegetarian. Save Print Stuffed...
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Bazlama
Early in the pandemic Tom was intrigued by a Turkish flatbread that sounded good, but it used a lot of yeast at a time that it was hard to find. Recently I ran into it again and decided it was time to...
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New England Baked Haddock
I’ve never been completely happy with my results when I’d previously tried to make Baked Haddock (or any other white fish). But this time it came out really well. I kind of based it on New England...
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