Category Archives: Food & Recipes
Most traditional scone recipes use both butter and milk or half&half. Here we skip the butter and a few of the mixing steps by using only heavy cream. This simplifies and shortens the preparation process, and the end result yields … Continue reading
Appetizer: TBDSalad: Savoy Cabbage Slaw with Apple Vinaigrette and Mustard Seeds with toasted walnutsSoup: Roasted SquashCheddar-Garlic BiscuitsEntree: Pork Loin with Caramelized Apples, Turnip Gratin, and Crisp-Roasted KaleDessert: Pear and Cream Gallette
Appetizer: Grilled Shrimp (as always) Soup: Roasted Butternut Squash with Ginger Sourdough Breadroll Salad: Savoy Cabbage Slaw with Apple Vinaigrette and Mustard Seeds with toasted walnuts Main Entree: Pork Chop with Caramel-Apples, Grilled Brussels Sprouts, and Turnip Gratin Dessert: Pear … Continue reading
No shortage of interesting things coming from the good earth here in SW Michigan. Kale, Savoy Cabbage, Turnips, Leeks, Brussel Sprouts, and Asian and European Pears. The bumpy green orb is an Osage Orange-not edible but it looks interesting.
Our source from nearby Glen at the farmers market. VaLi pears (spicy asian) and Nittany apples. (Sent from my BlackBerry)
Pears! Maybe I got a little carried away, but they had an assortment of Asian, d’Anjou, Bosc, and Red Bartlett. I have them out in the kitchen ripening. Thinking about freshly sliced Asian pears with the salad greens and a … Continue reading
Winter squash, Sprouts, Leeks, and Italian Cauliflower from Boeve Farm. Organic Salad Greens and Kale from Eaters Guild, Nittany and Courtland apples and a wide variety if Pears from Fenville. We’re off to a good start. (Sent from my BlackBerry)
They called this Italian Cauliflower. (Sent from my BlackBerry)
Tonight’s dinner featured Tuscan Kale that had beed coated with olive oil and roasted in the oven until crispy. Kale chips! (Sent from my BlackBerry)
Dinner included grilled Brussels Sprouts-very tasty!