Category: Fall

  • Farm Wife’s Fresh Pear Tart

    Note that the pears will cook and don’t have to be fully ripened, although they should be on their way to getting ripe. Preheat oven to 375º F. In a mixing bowl, beat 2 eggs ¼ cup milk together in a bowl. Add 1 cup sugar pinch of salt mixing it thoroughly to produce a […]

  • Curried Cauliflower & Potato Soup

    Preheat oven to 450ºF. In a small bowl, combine 2 tsp coriander 2 tsp cumin 1½ cinnamon 1¼ tsp turmeric 1¼ tsp salt ¾ tsp pepper pinch cayenne pepper In a large bowl, toss 1 head of cauliflower, cut into small florets (about 6 cups) 1 TBL olive oil Sprinkle with 1 TBL of the […]

  • Autumn Soup

    Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces)  peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice […]

  • Chicken Pot Pie with Cornmeal Crust

    Chicken Pot Pie with Cornmeal Crust

    If you have some cooked meat and broth available, skip this step and continue with the crust, below. Place in saute pan 1 onion, thickly sliced ½ tsp salt placing 4 chicken thighs on top of onion slices add 3 cups water Bring to a boil, reducing heat to maintain a low, gentle simmer and […]

  • Maafe

    Remove the skin from 10-12 chicken thighs You may wish to brown them in some vegetable oil to coat bottom of 3 quart pot If you do brown them, reserve the chicken after browning. If not, and I am inclined not to bother, put the oil in the pot and continue by cooking 1 large onion, […]

  • Italian Clam Soup

    Scrub 3 dozen littleneck clams At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot ¼ cup olive oil Add, keeping heat low enough it does not brown: 2 TBL finely minced garlic Cook briefly and  add 6 anchovy fillets Cook until the anchovies break down into a […]

  • Eggplant Soup

    Prick holes in 2 medium eggplants Roast on grill very dark. If using an oven, blacken under broiler (4 minutes per side), turning as needed. When the eggplants are cool, remove flesh and discard skins. Chop flesh a bit and reserve. In large saucepan, saute 3 TBL olive oil 2 cups sliced onions salt and […]

  • Gedempte Chicken with Preserved Lemons

    In a 2-quart stew pot, heat on a medium heat 2 tablespoons oil When the oil is warmed up, add 3 cloves garlic, finely minced 1 large or 2 medium onions, chopped Stir occasionally. After 5 minutes add 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper Several shakes cayenne pepper […]

  • Pasta with Squid Ink Sauce

    Inky black and tasting very fishy this isn’t for everyone, but we love it! Serves 3, perhaps 4. Boil some water to cook the pasta. A big pot full of salted water is best. Wait until the water is almost at a boil before starting because it will take a lot longer than preparing the […]

  • Seppie In Zimino

    Seppie In Zimino

    Clean and cut into bite-size pieces or strips (not rings) 1½ to 2 pounds fresh or thawed cuttlefish Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place ¼ cup olive oil 1 small onion, minced Cook until […]

  • Dried Apple Cake

    Makes one 9- by 5-inch loaf 3 eggs ½ cup unsalted butter 3 cups dried apples 2½ cups sugar 1 cup raisins 1 cup currants 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves Allow 3 eggs ½ cup unsalted butter to come to room temperature. Meanwhile soak […]

  • Cabbage and Ginger Slaw

    Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition

  • Pasta with Caramelized Onions and Cabbage

    Heat in a large heavy skillet ¼ cup olive oil over medium-low heat. Add 2 large onions, cut into ¼-inch slices, broken into rings Salt and pepper Saute until soft and caramelized, about 30 minutes. Do not try to rush this step. Add 4 large cloves garlic, minced 6 cups thinly sliced cabbage 2 tablespoons […]

  • Apple-Ginger Mini-Cakes

    This started off from a recipe in the King Arthur cookbook, but I don’t like cooked raisins and it collapsed at the center even though it was definitely done cooking at the edge. I did some thinking and adjusted it a bit. Preheat oven to 325 F. In the bowl of an electric mixer combine […]

  • Turkey Soup

    I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup. Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately. Preheat the oven to […]