This time of year, it’s all about root vegetables. The more of them we eat, the better we’ll be able to handle spring when it comes. Which is not today. This is how Mom used to cook parsnips, glazed in a cast iron frying pan. It is still my favourite way to eat them. Parsnips…
Tag: vegetarian
Rutabaga with Dijon
The under-loved rutabaga (swede, neeps or yellow turnip) has been part of the European diet since pre-historic times, and been used as livestock fodder since at least the 1400’s. It has fed folks through famine, and kept livestock alive through the winter. It may be whimsy, but I can easily visualize a young serf walking…
Potato Crusted Quiche
I’ve been methodically going through my cooking files. Everything is kept in legal sized hanging files, where I can jot things down on the folders themselves, such as cookbooks that offer a recipe that I use often, idea notes can be tossed in indiscriminately to a parent file. I moved away from a recipe card…
Three Cheese Macaroni
As a kid I found macaroni & cheese to be too bland. I could get through a serving if I had enough pickles. Apparently, though, I was a rarity. Macaroni & Cheese was part of pretty much any Children’s section on a menu, and presented frequently at Potlucks for “the kids”. I watched in horror…
Butternut Cottage Pie
The feeling of sitting down to a meal of “comfort food” is exactly that, comfort. The senses drag up old, comfy memories, of different times and places, but all of them bring us comfort. In our childhood home, if we ever had a roast beef or pot roast for dinner, the next day one of…
farmhouse cook 