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.
When I was growing up, my mother cooked almost every night. Going out was reserved for special occasions and the rare evenings when she was too exhausted to think about putting food on the table. On those nights when we sensed a crack in her resolve, my sister and I would lobby for KFC, where I loved not only the crispy, salty fried chicken but also the whipped cream laden dessert parfaits. Kath always picked the one with chocolate pudding and I, the one that riffed on strawberry shortcake with those unnaturally red, gelatinous strawberries and too sweet vanilla cake. While you couldn’t pay me to come near one of those peel-the-foil-off-the-plastic-container confections now (or KFC for that matter), I still get a child-like thrill when excavating my way through parfait layers with a long spoon. Continue reading
Did you burst out of the gates with a new-year-new-you attitude on New Year’s Day? Full disclosure: I’ve lost my resolve as January comes to a close. Our family just returned from a ski trip to Telluride where we indulged in everything from an in-room dinner of beef short ribs over mushroom risotto to a mountain top lunch of cassoulet (seen below) at Bon Vivant. ‘Dry January’ came to a screeching halt as well, but I digress.
Seared salmon is a staple in our home. In fact, it’s the only fish preparation my definitively non-fish loving son will eat without complaint! Once you make it this way, I doubt you’ll ever go back. The salad is best at room temperature, so you can serve it immediately or prepare it a day in advance and set it out an hour before serving. The salmon isn’t make ahead, but it cooks in eight minutes max! By the time you set your table, the entire meal is ready. Continue reading
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
The first time I tested this recipe, I tried using only fresh blackberries and they were good yet frustratingly a bit too sour. Terrific with ice cream, of course, but not perfect on their own. Enter blackberry jam. The combination of fresh, tart berries with sweet jam nestled into the buttery dough allowed the bars to stand deliciously alone. Continue reading
The upside of feeling tied to the house during the kitchen renovation – time spent in the garden! Tending to it diligently along with cooperative weather have the vegetables off to a great start and the herbs in plentiful abundance. Continue reading
These wholesome, honey-kissed granola bars have become a favorite of my daughter Hannah and her tight-knit crew of friends. In fact, one has been patiently waiting for me to post this recipe (Julia, this is for you!). Perfect as an anytime snack or crumbled over yogurt for breakfast, they are leaps and bounds better than the store bought version, and a fraction of the price. Continue reading