January 11, 2022
Did you have pumpkin pie for Thanksgiving? Sweet potatoes? Are you craving cheesecake? Answer yes to any of these questions and this dessert is for you. I love easy entertaining at year’s end holiday time. These No Bake mini Sweet Potato Cheescakes are simple, yet fancy for company. Continue reading
My clients really love their stuffed potatoes. Last month they ordered six (six!) different types as their entree sides. Six different cheeses and six different aromatic profiles. Garden chives still thrive in the ground—potted herbs have mostly succumbed to cool weather trickery. Thus, my most popular stuffed potato is cream cheese with garden chives. Cheddar, fontina and parmesan make the grade, too. Continue reading
We say the phrase ” as American as apple pie” when we want to convey authenticity. What does this mean to you and your family? Slab pie, double crust, streusel-topped? I love apple pie any old way, especially if topped with a nice scoop of creamy vanilla ice cream.
Make your plan for Thanksgiving yet? Each year I think of new vegetable sides to grace the table of bounty (and it’s all about the sides, right?). I also dream of harvest desserts, which in my mind are second in command.
Behold the cauliflower, Queen of Vegetables. Roasted, riced, in crackers and gnocchi, in wraps and soups and stews, the main affair and the sidekick. Moreover, stores are now loaded with fresh cauliflower, even vivid colors like orange and purple. This is a Recent Thing.
Potatoes occupy the number one place in my heart of hearts and I will never forsake them. A holiday table is not complete unless something like Cheddar Parmesan Potato Gratin makes an entrance. However, let us eat more veggies and fewer starches for better balance. This cheesy side dish holds its own against any creamy potato side, I’ll wager.
Here is my trick for cutting cauliflower : divide into quarters and manually make florets. Cut and save the trimmed bits for a tasty salad; they keep in the fridge for days.
Tangy Cheddar Cauliflower is a good make-ahead dish. Once defrosted, run under the broiler to give a nice burnished top and serve hot. Equally important, now all you need is a great accompanying potato dish to complete your holiday table.
recipe by Michele Humlan, The Good Eats Company
makes 6-8 servings
one large head cauliflower
1 ½ tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 tablespoons gluten free flour mix – I like King Arthur measure-for-measure*
one cup whole milk
one cup greek yogurt or sour cream
1 ½ cup shredded cheddar cheese
* regular all purpose flour also works well
Basil tastes lively right up until that first chilly night, when wilted leaves the next morning means revival is futile. Likewise, the time for stone fruits is over until next year. Basil Plum Cocktail, with fruit infused vodka and basil simple syrup, is our goodbye to autumn warmth . Continue reading
I want to break my dependence on single serving beverages. I get thirsty when I’m running errands so I grab an iced tea at the store. Aluminum cans and glass bottles are more readily recyclable than plastics, which I try to avoid, but I’m still contributing small containers to the huge pool of Things That Must Be Recycled. Most iced tea brands use plastic packaging; many recent articles inform us that only a small fraction of plastics are actually recycled and repurposed. Continue reading
Are you in a vegetable rut? This recipe for Garlicky Kale and Carrots will give you a boost. By rut, I mean the sameness of our vegetable side game: open bag of frozen veggies and heat. Roast simple vegetable in oven. Buy precut veggies and make a stirfry. There is nothing wrong, however, with these vegetable sides unless you are bored with the repetition. Continue reading
Chilly days are all in a row and that can only mean one thing : soup weather. This Smoked Turkey Split Pea Soup is hearty enough for both lunch and dinner. Today’s chunky soup has vegetables and bits of smoked turkey, easily found in any grocery deli and sliced for cubing. One pound of split peas makes a decent amount of soup, especially since it thickens so much on standing and takes to dilution well for those with a yen for broth. Continue reading
Pear Whiskey Sour is what I’m making this holiday season to make my spirits bright. I am toasting the upcoming year. We have just endured a year that cannot be repeated, right? I am hopeful and wanting the world to recover all that has been lost. Some things may not come back to full speed, like raucous bar behavior. Restaurant patrons, those who enjoy conversation that does not need to be shouted, will likely agree. Homemade cocktails suit me just fine for now, unless takeout is an option. Continue reading