With the early darkness of winter nights, comfort foods are appreciated far more than in the light of summer. To brighten some of these meals, we look for ways to switch it up, while sticking with the tried and true basics. Here are three ways to enjoy red potatoes as sides. Super simple, but each one gives us a bit of a twist, to complement the main course. The third option is for pancakes, which are so easy to do from leftovers from an earlier meal. Just store the leftovers, covered, in the fridge for up to a week. Ready when you are. Continue reading
The ubiquitous mayonnaise is used in so many ways, from fresh to grilling to oven baking. It is one of the simplest emulsions, using five ingredients. Taught to make it by whisking vigorously, I was more than happy to start using my immersion blender to do the work for me. This is really incredibly easy, and will make you question why you buy mayonnaise. I make it in pint jars, so no bowl or cup to clean out, just a measuring cup to put in the top of the dishwasher along with the working end of the blender. It is so nice knowing exactly what is in this oft-used spread. Continue reading
Having several bags of last summer’s raspberries still waiting with baited breath in my freezer, I need to find ways to let them express themselves. Once again, Bon Appetit came to the rescue with a great cake recipe. The combination of ricotta and raspberries makes for a cake that tastes like it just came from a big old oven in a well used and loved kitchen. Ready for a family full of hungry mouths, or a group of adults discussing world peace over after-dinner coffees. You choose. Continue reading
Pancakes are usually made when we have the time to linger over breakfast (a rarity on a farm), have houseguests, or if it just happens to be a rainy Saturday. We’ll make extra, to be enjoyed cold with a bit of jam, as a mid-afternoon treat. My pleasure in making these is the fact that they are so very basic. Eggs, milk, flour. They are never too thick, or gummy, just completely enjoyable. No leavening agent required, as the eggs do the work.
Next time you awake to a lazy, rainy morning, give them a try with a knob of butter and a drizzle of real maple syrup. Continue reading
At a recent event, I wanted to serve something not too sweet for dessert. As we had to work feeding a large group from limited ovens, I thought that if I could pull the dessert out just before putting the meat into the oven, it would still be slightly warm for dessert. I decided to use the old standard, a gratin.
Using cranberries for the fruit, and a ground almond batter, made a tart & light dessert, which we topped with Orange Creme, a couple of pieces of Candied Orange Peel, and put a few pieces of segmented oranges alongside. Once the guests have gone through appetizers, salads, and a main buffet, I really like to give them a dessert that refreshes their taste buds, and isn’t overly huge, or heavy. This little gratin is a perfect ending for either a fancy dinner, or as a weekend treat for family & friends. Continue reading