A few years ago, I was asked to create a signature dish for a restaurant opening. It needed to be available all the time, and a go to dish for the clientele. It also needed to showcase seafood from our region. One other thing I added was that it needed to be simple enough that…
Midwest Chowder
A friend gave this recipe to me in the 1980’s. Not only did we share recipes, but also we raised and showed dogs, bred horses, raised children and genuinely clicked as friends. This soup was the school children’s favourite when our girls were young, and the recipe spread amongst the island’s families. It then moved…
Glazed Sugar Cookies with Cardamom & Nutmeg
Delightfully decorated sugar cookies are a lovely way to say thank-you (my way of saying thank-you to my large-event clients), a thoughtful gift (just because), or to celebrate a special event. These cookies let me be artistic, and are delicious to boot.
Lemon Curd
We have chickens. Chickens lay eggs. Sometimes we seem to have more eggs than we know what to do with. But that’s never really the case. Most people say yes when offered a dozen farm fresh, free-range eggs from happy hens. Lemon curd is a multi-purpose filling-spread that uses up eggs. It makes a lovely…
Baking Powder Biscuits
A warm biscuit or two complements a bowl of soup perfectly. This recipe can easily be doubled. They really only keep for about 24 hours, so if you’re not going to eat them all, don’t make extra! For this recipe, I made a cheese version.
farmhouse cook 