This recipe is a slight modification of a recipe from Maryana Vollstedt’s book The big book of casseroles. Chicken with olives and tangy beer-tomato sauce Remember to double the recipe if you are making it for your family and another family. Otherwise one recipe will give you 6 servings. Ingredients: Tangy Beer-Tomato Sauce 1 can of tomato…
Category: Recipe
What’s For Dinner: Supper Club
Smells of warm cookies waft down the hall. Supper is warming in the oven. Vegetables are steaming on the stovetop. The home-made oatmeal chocolate chip cookies are perched on their cooling rack. The sweet sound of a cork popping from the bottle of red wine and the clink of wine glasses are heard. Add a…
Patricia Wells’ Braised Beef with Carrots (adapted)
Equipment: A large, heavy-duty skillet with a lid: 12 warmed dinner plates (or in our case three cold dinner plates, and four melamine kids plates, a lidded Pyrex in the fridge, and a plastic to go container.) 3 tablespoons unsalted butter 3 pounds of beef in a single piece from the top or bottom round,…
Cranberry Roquefort Tartines
This is a great bite that you can throw together in minutes. It is a perfect addition to a cocktail party. You can serve it with drinks before a formal meal. You can pour a glass of wine and throw it together for a grown-up “after-school snack” while the children play lego on the coffee…
Planning For Thanksgiving: Cook It
If you’re coming over for Thanksgiving, this is what’s on our menu. Roast Turkey with Bacon-herb butter and cider gravy (Bon Appetit Nov. 2008) Roasted Fall Vegetables in Cheddar Crust (Eating Well Dec. 2008) Herb and Onion Stuffing (Bon Appetit Nov. 2008) or Rustic Bread Stuffing with Dried Cranberries & Oyster Mushrooms (Fine Cooking Nov. 2008)…
Thanksgiving: The Red Berries are Coming
Yes, it’s true…I’m Canadian and Thanksgiving happened last month, but I live here now and the only real Thanksgivings I have ever celebrated are American Thanksgivings because it’s just not such a big deal in Canada. We have had some great vegetarian Thanksgivings. We have made the pilgrimage with a million other tired people rushing…
This Week’s Pizza
In the fridge: eggplant from Lindentree CSA, fresh mozzarella cheese from the CSA, plain old-school white mushrooms from Market Basket, a tiny bit of Applegate ham left over from making lunches, whole wheat dough from whole foods thawing In the pantry: pizza sauce, oregano, Maldon’s sea salt, pepper grinder On the counter: CSA and farmer’s…
Leah's Life: Pearls and Oysters 