Recent Posts

Miso for a “Souper” Flavor Boost

Miso for a “Souper” Flavor Boost

There is nothing like a simple chicken soup made by simmering the carcass of a roasted or grilled chicken for an hour or so along with a few veggies to round out the flavor.  Along with pulling out the last bit of flavor and nutrition, 

Perfect Pesto Proportions

Perfect Pesto Proportions

I am just dashing this post off to make sure I remember what turned out to be perfect proportions as to amounts of greens to olive oil, nuts, garlic, and Parmesan  cheese in a pesto. However, it also serves as a reminder that pesto is 

Not Your Ordinary Breakfast Sausage Sandwich

Not Your Ordinary Breakfast Sausage Sandwich

THIS is a sausage sandwich to die for. Start with pasture-raised and/or artisan quality pork, eggs, bread, and cheese.  Use the recipe below (or create your own seasoning mix) to make the sausage patties.  Then make a few batches of patties to pop in the 

Simply the Best Roast Chicken!

Simply the Best Roast Chicken!

Sometimes simple does it just fine.  Take chicken, for example.You can dress it up, cut it up, marinade it, grill it, and use it in innumerable recipes for soups, stir fry dishes, casseroles, pasta dishes, wraps, and more.  One of the most versatile of foods, 

Caldo Verde: A Classic Fall or Winter Soup from Cook’s Illustrated

Caldo Verde: A Classic Fall or Winter Soup from Cook’s Illustrated

I admit it. I am totally in love with my magazine and online subscriptions to Cook’s Illustrated, even though I do find some of the recipes a bit fussy for my taste. But this Caldo Verde recipe is quick and easy to prepare, uses inexpensive  

Under Pressure: A Tough Old Bird Goes Tender

Under Pressure: A Tough Old Bird Goes Tender

Upon learning that I had never prepared a stewing hen, Jeff from Copicut Farms suggested I try one since he knows I like to experiment in the kitchen. Spoiler Alert: 15 minutes in a pressure cooker does the trick, although I know one can have 

What the Hake? It’s really good!

What the Hake? It’s really good!

Last week Michelle The Fish Lady (aka Globe Fish at the Wakefield Farmers Market) recommended that I try some hake, a white fish that is similar in flavor to haddock et al. Always up to trying something new, I got a pound and decided to 

Kale Chips: easy, foolproof, and even the dog likes them!

Kale Chips: easy, foolproof, and even the dog likes them!

I have tried making kale chips here and there over the years but was never that impressed with the results. But finally, I have learned a few tricks that guarantee perfect kale chips every time.  It is all in the technique and the proportion of 

Easy Roots and Greens Saute

Easy Roots and Greens Saute

Start with beets, carrots, baby turnips, and greens: Heat some olive oil in a pan, add root veggies, and saute: Turn heat to very low, cover, let cook until tender, then stir in greens, cover, and cook for a bit more. Season with ground coriander, 

A Ham Like No Other – Locally raised is the best!

A Ham Like No Other – Locally raised is the best!

I have re-discovered locally raised pasture-fed beef, pork, and poultry, thanks to going to the Winchester Winter Farmers Market at Mahoney’s  for the past several weeks.  I am so glad our friends at John Crow Farm of Groton, MA are there – I sure have