Appetizers

Artisan Beer Cheese Fondue

I have been making the same cheese fondue for years.  Loaded with Gruyere and Chardonnay, it brings the essence of Switzerland to the menu. But sometimes you just need to shake things up.  I saw a recipe for beer cheese fondue recently and decided to give it a try—more or less.  You see, I didn’t … Continue reading »

Tangled Up in Green: Easiest Fried Eggplant Strips

Fall is beautiful.  Aster studded  fields, crimson forests, pumpkins filling the landscape. Bountiful harvests, overfull refrigerators, big CSA boxes, running out of veggie space,  AARRGGHH! At this time of the year, a healthy habit like CSA membership can actually become stressful.  But remember that there is no requirement to eat every morsel.  In the end, … Continue reading »

Salsa Among Friends

Last weekend marked one of the highlights of our CSA season—the annual salsa party.  Everyone is invited and joins in to cut up peppers, onion, garlic and tomatoes for a giant salsa mix. We all work hard and produce a giant tub of salsa.   Then we kick back and indulge in a bountiful potluck. … Continue reading »

Eggplants Everywhere: Baba Ganoush

I can’t remember when I first tasted the slightly spicy Middle Eastern dip known as Baba Ganoush, but it was an instant hit. Served with the traditional pitas, my first experience was delicious, but the real payoff came when I realized what an amazing veggie dip it is.  In a house with hungry teenagers, veggies … Continue reading »

Simple Mussels in Wine

Mussels in Wine is one of my favorite foods.  Typically served as an appetizer, it is substantial enough to work as an entrée.  I used to indulge this way often.  Go out to dinner, order an appetizer, stay thin and happy.  Who could feel deprived with seafood, wine and garlic melded in front of them?  … Continue reading »

Cheese Fondue 451: Save Our Gruyere

I have always been a serious cheese lover.  With my Wisconsin birthplace and Danish heritage, it was practically fate.  So when I came across the American Cheese Society on facebook, I was delighted to friend them.  All was well until I came across a cautionary tale about a possible ban on raw milk cheeses including … Continue reading »

Hot, Hot, Hot (Recipes). Stay Warm!

I hadn’t thought about Tabasco in years…, but now I wanted it bad.

I had cooked up a batch of Gumbo, adding a poblano pepper for extra flavor. Gumbo is one of my standards for using leftover chicken and all was good until I realized how much chicken I had. By the time the chicken was added, the poblano was overpowered and even my kids called it bland. Let’s face it, even flavorful, organic free-range chicken can dull-down a zippy dish. And to make matters worse, I had made a GIANT batch.

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Surviving a Kitchen Remodel (with Hummus Recipe): Week 7

At this point we are primarily waiting for our countertop to arrive, so week seven was a slower week. John installed some of the shelves and we moved a few things in, but otherwise we are at a standstill.  Not entirely bad, since we were able to get away for the 4th of July weekend … Continue reading »