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This Week’s Secret Ingredients

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)

Amaretto Cherry Focaccia

Focaccia, normally a savory flatbread steeped in herbed olive oil, becomes a sweet pastry by using light oil, dried fruit, and a topping of sugar. We make it in a smaller pan, which results in a taller, softer bread. The retarded rise (placing in the refrigerator overnight) allows better bread flavor development. Time is always…

Caramelized Onions

Comments: It may seem unnecessary to go through all this for just onions, but the end result is truly worth the time. The vinegar adds an acidic punch, the sugar makes these sweeter than they naturally would become, and the Vermouth adds complexity. I use this recipe to prepare a large batch that I then…

Don’t put that in your mouth-you don’t know where its been!

Here at Castle in the Country, our approach to food has always been focused on using fresh and whole ingredients. This is rooted in a belief that the less processed ingredients are, the better their flavor and nutritional value. The price we pay for the convenience of cooking out of boxes, cans, or the freezer…

Easy Peasy Grilled Shrimp

This simple and quick recipe is part of our Friday Evening Appetizer gathering almost every week. I like it because it is so easy, but our guests like it because it tastes really good. The excessive amount of oil creates a lot of smoke, which becomes the dominant flavor. In fact we often call this…

Sausages and Eggs Breakfast Entree

Today’s breakfast entree was made with guilt-free Hollandaise. I stopped using the Knorr mix and whipped up a batch from scratch instead. Simple-egg yolks, butter, and a little lemon juice and hot sauce. Food is always better when made with fresh, unprocessed, and local (if you can get them that way) ingredients.