Category Archives: winter

Sweet Potato Custard

december 5, 2014

sweet potato custard

There are good reasons to covet pie fillings without the fuss of crust.  The making of a good, flaky pie crust is time consuming and, if you’re like me, you may find premade pie crusts lacking in quality and flavor.  Lots of folks are foregoing extra carbs in grains, making a homemade grain free  crust (made with ground nuts) attractive, but also time consuming.

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heirloom bean soup with parmesan and thyme

Heirloom Bean Soup with Parmesan and Thyme

march 21, 2014

heirloom bean soup with parmesan and thymeComfort has always been a pot of beans simmering on the stove.  It’s a favorite childhood memory – my mom’s white beans cooked simply, with or without meat for seasoning.  Gloriously overcooked so that beans and broth melded into a creamy slurry of bean goodness, and accompanied by a biscuit fresh from the oven.

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Slow Cooker Beef and Cabbage Soup

january 28, 2014

slow cooker beef and cabbage soupMisconception number one regarding slow cookers : cooking aromas will not waft through the house as they do with food simmering in the conventional manner. Continue reading

Hoppin’ John

december 29, 2013

hoppin' john

Southerners know how to ring in the New Year with culinary good luck talismans : hoppin’ john ( a dish of stewed black eyed peas), greens and cornbread.  The black eyed peas are said to symbolize coins, the greens represent paper money and the cornbread makes a good stand-in for gold.  Lest you think we only care for financial stability while ringing in the new, congratulate us also on our good taste, as these dishes are delicious, filling and perfect for company and good cheer.

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Spiced Cranberry Vodka

december 17, 2013

spiced cranberry vodkaVisitors bearing homemade treats are always welcome at my home during the holidays.  A gift of handcrafted limoncello made by friends a few  years back was sipped with extra pleasure, illustrating that gifts handmade with care are treasured all the more by the lucky recipients.

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Ginger Scallion Sweet Potatoes

november 16, 2013

Ginger Scallion Sweet Potatoes

At Thanksgiving many of us take the literal approach to preparing sweet potatoes by making them even more sweet.  Candied yams, sweet potato casserole topped with marshmallows…nothing inherently wrong with these dishes, except that some folks simply do not care for treacly sweetness alongside their savory foods.

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pasta with kale apricot pesto

march 22, 2013

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fresh Bombolini gluten free shells with kale apricot pesto

 

What I love about greens : kissed by the first frost of autumn, they are tender and flavorful; picked in springtime, they are equally tender and just as flavorful.  Something else to love about greens ? Their versatility in the art of cooking.

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herbed mushroom spread

march 15, 2013

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herbed mushroom spread with Bonnyclabber Cheese‘s “Cendre” grapevine ash coated fresh goat cheese, caper berry and pink peppercorn

When I have a taste for snacks, I think spreads, dips and what Sheila Lukins, the late, great cookbook author of The Silver Palate series, refers to as “slathers”, as in something savory you can generously slather onto flatbread, croutons or thin slices of English cucumber.

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tomato orange soup

february 22, 2013

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One of the best attributes of soup is that unexpected and disparate ingredients join together in gastronomic harmony.  Summer and fall menus for The Good Eats Company personal chef service feature ” farmer’s market vegetable soup”.  List all the ingredients in this soup , call it a vegetable side  and the dish may seem busy; simmer and marry together and all seems well and good. Continue reading

chorizo sausage with lentils and tomato

february 15, 2013

chorizo sausage with lentils and tomato

 

 

Chris Mattera and Brad Hemp of Sausage Craft in Richmond, Virginia are masters of artisanal meats.  Merriam Webster defines an artisan as “one that produces something in limited quantities, often using traditional methods”.  Check, and check again.  Sausage Craft is a small operation, not a big box warehouse, using responsibly sourced meats to turn out tasty and unique products, selling wholesale to local restaurants, shops and caterers.

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