Caramelized Onion and Brie Tarts

Onions caramelized until golden brown, studded with chopped rosemary, and layered with slabs of creamy brie, in a crunchy, warm, freshly baked tart shell. This recipe makes about 4 (4″) tarts or 1 large tart. Ingredients: 1 batch of homemade Pie Dough (this is a very versatile savory dough, that holds together well, and I…

Pork and Green Beans

One of my favorite stir-fry recipes – pork medallions sautéed with fresh green beans and garlic, and left to simmer in a soy and hoisin sauce. Ingredients: 1 lb Pork medallions fresh Green Beans (~ 3 cups full, I tend to eyeball it) 3 cloves sliced Garlic 1 tbsp Olive Oil 2 tbsp Soy Sauce…

Red Current Puffs

Now that I have made the Red Current Curd, in what new and creative ways can I use it? …Well, turn it into a Red Current Puff… of course…. The golden pâte à choux puffs are delightful templates for the delicately flavored yet velvety rich red current curd.  A light sprinkle of shredded coconut finishes…

Red Current Curd

I found some bright red currents at the grocery this past week, and I could not resist bring some home.  Then came the process of figuring out what to do with them.  I hit my jelly quota with the rose hip jelly I made earlier in the month, and while I thoroughly enjoyed the black…

Ciabatta with Chard, Salami, and Mozzarella

An easily assembled Italian inspired sandwich. Ingredients: Ciabatta Chard thinly sliced Salami (the black-pepper crusted salami gives the chard an additional kick) drizzle of Balsamic Vinegar slices of fresh Mozzarella Salt for seasoning Directions:  Sautee the chard, salami, and a drizzle of balsamic vinegar until the chard is sufficiently cooked. Season the chard with salt…

Pickled Red Onions

A simple, easy to make garnish that will add a slight crunch, a sharp tang, an edge of sweetness, and a pop of color to your salads and sandwiches.  I like onions, but tend to avoid raw ones due to their potent aftertaste.  By pickling my onions I can garnish my food with them without…

Turkey Kofta

Healthy, easy, and fresh, turkey kofta are a summer favorite in my family – spiced turkey meatballs tucked into a warm and toasty pita alongside of fresh garden vegetables, creamy hummus, and pickled red onions – what’s not to like?  This is a Americanized version of a Middle Eastern classic. Ingredients for Turkey Kofta: 1…

Hummus

Homemade hummus is easy to make and gives you some control over the seasoning of your hummus and which ingredients you choose to add to it.  A lot of store-bought hummus has unnecessary oils and preservatives in it to provide for the creamy texture and a longer shelve life. I get my creamy texture by…

Cucumber Tzatziki

My garden cucumbers are ready to be harvested.  A good thing, since I am hoping that most of them will outgrow the blight that is starting to spread onto some of the older leaves.  With Vermont’s short growing season I can usually get away with this.  The blight rarely has the opportunity to encompass the…

Blueberry Muffins

It has slowly been dawning on me that baking a good blueberry muffin is an exercise in restraint.  While I battle with my instinct to tip just a little bit more of those juicy, scrumptious blueberries into my muffin batter, I have to constantly remind myself that blueberries have a high liquid content and adding…

Grilled Corn Salsa

Fresh, homemade salsa is an easy way to add a little bit of summer’s freshness to your barbecued meat.  All it takes is a little extra chopping and some beautiful, fresh tomatoes.  The sweetness of the corn is a good complement to the spiciness of the jalapeño, the tartness of the lime, and the freshness…

Grilled Pork and Pineapple Tacos

For years now, I have been navigating through the wasteland of unripened pineapples, and the only method I have found for circumventing this dire problem is to toss them onto a hot grill and caramelize them into mouthwatering perfection.  Pineapples are one of those funny tropical fruits (like bananas and papayas) that need to ripen…