Merry Christmas ! Happy New Year ! Got leftovers ? Me, too !
27 December 2020
13 October 2020
Fall lighting is here and dinners look pretty cozy when captured in that golden light of the evening kitchen lamps ! These fritters were made with the last of the garden zucchini - grated and mixed up with bread crumbs, Parmesan cheese, some egg, some spices, and 'oven fried' to crispy bites. They were perfect dipped in creamy rich aioli !
They are ridiculously easy to make, folks ! The batter is moist enough that using a tablespoon to scoop and press along the inside of the batter bowl creates nice round fritters that pop easily onto a spritzed piece of parchment paper on a baking sheet. Then, simply spritz the tops with a bit of olive oil and pop them into a 400 degree F oven for 20 - 25 minutes, flipping them halfway through the oven time.
11 June 2020
Moussaka ! Ground lamb, eggplant, onions, oregano, mint, tomato sauce, and a Bechamel sauce and cheese topping. Oh my ! This is a bit labor intensive during prep, but the payoff is oh, so good. It's prepared in three separate steps and then assembled and finished in the oven to a gooey, bubbling finish. Enjoy !
25 May 2020
It's humble. It's a modest housewife's sweet response to the ethos of Mom's Depression Era generation - 'waste not, want not'. It's one of the first baked quick breads that Mom showed me how to make. Granted, Mom came from the generation of bottled lemon juice and walnuts only at Thanksgiving time or for very special baking holidays. She came around in later years ... and now, her legacy lives on and continues to grow in her kids and grands, and great-grands.
11 May 2020
30 April 2020
14 April 2020
28 March 2020
There were some blueberries sitting in the fridge that needed using. "What better than a blueberry compote ? ", I asked myself. Domestics and wild Gap Mountain blueberries got combined to make a lemony, sweet compote. Popped back in the fridge for use with waffles, it surfaced last evening when I got a yen for blueberry blintzes.
Making blintzes is simple, but has a few steps. Batter is made and set aside for an hour or so to develop. I made the batter in the blender and then used the blender container to just pour off 1/4 cup or so, at a time, to make the crêpes.
The batter makes 8 to 10 crêpes, depending on the size of your crêpe pan/frying pan. I made eight crêpes and that was more than enough for our appetites. The batter made crêpes that are silky smooth and airy and light.
While the batter sat and cured, I made the blintz cheese filling - a combination of ricotta, cream cheese, egg, lemon zest, and a bit of confectioner's sugar. Everything gets whipped together and chilled. When the crepes have been cooked, they are wrapped burrito style with about 1/3 cup of filling. Then, they get put in a buttered frypan and browned on both sides, placed gently into a long casserole and finished for 10 minutes in the oven. This cooks the inner filling (it's got that egg in it, remember).
Cool blueberry compote, a couple blintzes, another little drizzle of compote, and a sprinkle of confectioner's sugar. Ahhhh ... breakfast for dinner ! Here's how I did things.
21 March 2020
16 March 2020
11 March 2020
Cooking for one is something I struggle with, when SB leaves for any length of time. This past weekend, he and a group of guys from the family headed north to the mountains to snow shoe and hike in the late winter snow. I stayed home with Mimi, the little Corgi. We puttered around the house and yard, sewing on a quilt top, picking up yard debris, playing with the Frisbee, reading, and stoking the woodstoves.
This warm curried stew was the best I could come up with for my Saturday evening supper. It was super easy to throw together, despite my not having butternut squash or pickled peppers ! It's a Michael Anthony recipe from his cookbook called V is for Vegetables. I have tried several of his recipes from the book and have always been really happy with the results. Thanks, Kate (eldest daughter!) for the Christmas book !
29 February 2020
13 February 2020
Blueberry Buckle. I just love saying it. It calls images to mind of farm life and vintage aprons tied around waists, warm pans cooling on open kitchen window sills, and summer breezes. Of course, it's colder than ever here in the grey cottage. We are in the depths of winter here in New Hampshire - blueberries are a fond memory of summertime.
20 January 2020
15 January 2020
Our belated New Years Day dinner ... we had so many leftovers from Christmas week and News Years Eve that we could NOT in good conscience cook another major meal. That being said, I couldn't wait to try this really easy recipe for roasted duck. My plans are to have slices of the breast with our roasted potatoes and green beans with almonds for dinner this evening and THEN pull the rest of the meat from the carcass and make stir fried rice with duck and bacon at the beginning of the week.