There’s something wonderfully comforting about a warm bread pudding, and this Pumpkin and Wild Rice Bread Pudding is no exception. With its rich flavors and cozy aroma, it’s the perfect companion for your Thanksgiving dinner table. Not only does it bring an autumnal touch with creamy kabocha squash, savory wild rice, and a hint of...Read More
The term “gratin” refers to the cooking vessel and the way it is used, not just the dish itself. Anything can be cooked “au gratin” and there are many variations of gratins – just potatoes, or potatoes mixed with other root vegetables, such as parsnip, turnip, or onion. Mushrooms, kale, artichoke hearts, and olives can...Read More
This recipe was inspired by a recipe originally published in Jewish Cooking in America by Joan Nathan. Curried Sweet Potato Latkes are a nice change from the traditional potato latkes served at Hannukah, served with a little Greek yogurt. We enjoyed these spicy latkes with broiled salmon with an orange yogurt sauce. INGREDIENTS: 1 pound...Read More
The humble sweet potato is often forgotten until the winter holidays, but it pairs well as a side dish for many fall dishes like roast pork, pork chops or roasted chicken. INGREDIENTS: 6 sweet potatoes 1 cup packed brown sugar 1/4 cup bourbon 4 tablespoons butter Zest of 1 orange, grated METHOD: Preheat oven to...Read More
Better known as Sofia’s Fabulous Potatoes amongst friends, these roasted lemony potatoes are commonly served in Greek villages. At a recent dinner party, guests watched as Sofia peeled the potatoes and assembled the dish as she visited with everyone. Few were paying close attention to the actual prep as she added a bit of this...Read More
These are the traditional British roasted potatoes that are served with Sunday roast beef or lamb dinners. However, they are great as a side dish for fish, grilled meat, or roast chicken with their crispy skins and fluffy interiors. INGREDIENTS: 4 – 6 large russet or Idaho potatoes 2 teaspoons salt 2 teaspoons pepper 1⁄2...Read More
Use this stuffing with duck, pork chops, or a pork roast, or chicken breasts that have been glazed with a little maple syrup, balsamic vinegar, and rosemary. INGREDIENTS: 1/2 white onion, peeled and cut into 1/4 inch dice 1/2 pound cremini mushrooms, cleaned and cut into 1/4 inch dice 1 rib celery, wash and cut...Read More
INGREDIENTS: 10-12 fingerling potatoes 1/2 cup whole garlic cloves 2 large leeks, well cleaned and cut into 1-inch pieces, diagonally 2 large red onions, cut in half, and sliced 1/2 cup balsamic vinegar 2 tablespoons canola or olive oil METHOD: Preheat oven to 350°F. Place potatoes and garlic cloves on a roasting pan and bake...Read More
INGREDiENTS: 2 lbs. garnet yams 2 tablespoons butter 2 tablespoons olive oil Sea salt 5 cloves garlic, pan roasted 1/2 cup brown sugar 6 tablespoons butter 2 tablespoons maple syrup 1/2 cup heavy cream Roasted pumpkin seeds, garnish Salt and pepper METHOD: Heat a large pan of water to a boil. Peel 2 lbs. of...Read More
