by Brian | Feb 27, 2018 | Recipes
Last week I posted a review of The Vermont Non-GMO Cookbook. Once reviewed, this striking book was not put back on the shelf. Suzi and I have marked twenty recipe we want to try. The beet recipes are the ones that shine most brightly. Lots of beet recipes:...
by Brian | Mar 4, 2017 | Recipes, Uncategorized
Okay. Let’s start with the word: Spatchcock. It can seem a bit terrifying. We believe it is Irish in origin and rather recent, just 18th Century. A spatchcock is a chicken literally split down the middle, crushed by hand to be flattened and then cooked....
by Brian | Mar 1, 2017 | Dessert Digest, Recipes
Here is another recipe from Gail’s Artisan Bread. Roy Levy and Gail Mejia wrote this cookbook based on their bakery experiences in London. The intent was to provide great [aka French quality] bread in a town that was not famous for its bread baking. The first...
by Brian | Jul 20, 2016 | Recipes
Carrots. What to do with carrots. Too often with our veggies we go simple. A little roasting or pan frying. Some sugar, salt, or vinegar and the veggies appear on our plate. In The Broad Fork, author Hugh Acheson suggest that you can employ veggies in vibrantly...
by Brian | May 9, 2016 | Dessert Digest, Recipes
Yes, parsnips for dessert. I’m fine. Really. No need to adjust my meds. Taste buds are fine. I’m looking forward to spring. But in the lingering days of winter, there is the possibility here to do wonderful things with interesting foods. Have you ever in...