This week’s winter wallop, with its thick blanket of snow and subzero temperatures, brought serious cravings for a body-and-soul warming dish. Tagines are deeply spiced North African stews, traditionally slow-cooked in a clay vessel also called a tagine (the stew is named for the vessel in which it is cooked, but a Dutch oven works well as a replacement). Lamb, fish, chicken, and beef often take center stage in tagines, but the dish is endlessly adaptable. My nourishing vegetarian version is anchored by hearty chickpeas and butternut squash, and layered with warming ginger, earthy-sweet saffron, and the Moroccan spice blend ras el hanout.Continue reading “CHICKPEA AND BUTTERNUT SQUASH TAGINE WITH SAFFRON AND LIME”
Summer entertaining doesn’t have to be a grilling occasion. A few weekends ago we invited friends for a casual dinner on the porch, where we skipped the open flames for a light, creamy risotto. And if you want the full truth…I was dying to set the table with my hand-painted shellfish bowls. So this time I let the table setting dictate the main course, and I knew my summery shrimp and corn-studded risotto would be a match made in heaven. Continue reading “Weekend Kitchen | Shrimp and Sweet Corn Risotto”
Eight more days! I can’t believe the dinner we’re hosting for Ragdale is almost here. Last week I shared the article from Forest & Bluff highlighting the evening’s menu, and I promised to share the recipes. This will be my first course, a chilled soup that heralds the arrival of spring.
This hearty butternut squash soup appeared in my first cooking and entertaining feature for Sheridan Road Magazine. Created for a relaxed fireside gathering, it was served in my great grandmother’s espresso cups (shown below) as a starter. I like it best, though, ladled into big bowls and served piping hot alongside a loaf of crusty bread. Continue reading “Warm Up | Butternut Squash Soup with Pancetta and Sage”
Who doesn’t love tucking into a creamy, piping hot bowl of risotto? I love to make this on the weekends for family and friends, when the pace of our home is a bit more leisurely. This rustic yet refined version is the ultimate comfort food on a chilly autumn evening. Choose a good, dry white wine that you love to drink for this dish. And buy an extra bottle for serving! You and your guests can sip and chat while you stir. Continue reading “Classic Comfort | Wild Mushroom and Pulled Chicken Risotto”
Quinoa is one of my favorite ingredients. I frequently make a big pot and use it in different ways throughout the course of a week. A scoop warmed gently with almond milk, a pinch of cinnamon, dried fruit, and a generous dollop of honey and chopped nuts makes a wonderful, nourishing breakfast. A dinner side comes together in no time when you heat a tablespoon or two of olive oil in a sauté pan, add cooked quinoa, season well, and toss in a generous handful of chopped tender herbs and scallions. My favorite way to enjoy quinoa, though, is in a veggie and protein packed salad like the one below. Continue reading “Grain Bowl | Quinoa Shrimp Salad with Cucumber, Tomato and Feta”
Hello there and Happy Friday! It’s been far too long. I recently wrapped up a wonderful year + of penning the Foodie and Cocktail columns for Sheridan Road Magazine which was an absolute pleasure. Writing for a magazine proved to be a much different experience than writing for this blog. Yes, I developed the recipes, styled the food, shot the photos and wrote the pieces just as I’ve done here at Fletcher + Fork, but the parameters of print required a new skill set. I am grateful for the growth and experience Sheridan Road provided, but I am happy to be back with the time and love required to make this a special place. Continue reading “My Last Column for Sheridan Road: Cod Poached in Coconut Curry Broth”