As I usually do, I made turkey stock after Thanksgiving. I made A LOT of stock, which is in the freezer (hanging out with all my tomato sauce). My friend Allan came and made us a wonderful turkey noodle soup. Allan’s soups are always delicious, so I watched very closely as he worked his magic….
Category: Recipe
Sweet Potato Beef Stew in the Slow Cooker
This is my last sweet potato post from my garden this season. That makes me sad, but pleased that I have had enough to get me this far. For a while we had access to locally-grown, grass-fed beef. During that period, I used to make a lot of beef stews. One that I grew particularly…
Nutella French Toast
Everyone in my family loves french toast, and what better way to start off Valentine’s Day than with in some chocolate…in the form of Nutella French Toast. A friend at the University of Pennsylvania had suggested this to me – make a nutella-challah sandwich and turn it into french toast…I could not resist! Yes, it…
Butternut Squash Bread
As with the rest of my late harvest, many of the butternut squash were attacked by bugs while I was in California in August. But I still ended up with a few squash to play with. Today it is the Squash Bread recipe from Mollie Katzen’s Enchanted Broccoli Forest cookbook. This is one of my go-to fun…
Rotisserie-style Chicken in a Slow Cooker
Who doesn’t like those yummy rotisserie chickens you can buy at the store? (If you eat meat, that is) But, they are loaded with salt and fat, so they are not the healthiest option. But then again, they are so, so good. When I saw the recipe for rotisserie-style chicken in Stephanie O’Dea’s “Make It…
Sweet Potato Ravioli with Brown Butter Sauce
This recipe is an adaptation of another fabulous recipe from Diane Morgan’s Roots cookbook; what an amazingly wonderful surprise this book has been! The sweet potato ravioli is a bit of a “cheat”, you use wonton wrappers instead of making fresh pasta dough for the ravioli. It worked os well, I will no longer hesitate to try…
Pasta Sauce with Dried Mushrooms and Red Wine
I still have a freezer full of basic tomato sauce just waiting to be played with and added to. I wanted to make a full-bodied sauce, so I decided to add some of my dried mushrooms and red wine. It came out a little bitter, but adding a little sugar did the trick and it became luxurious….
Honey-Lemon Scones
Honey and lemon – a nice, subtle combination, very tempting for scones. I tried a new scone-cooking technique…cooking them in a cast iron skillet. It saved a little effort by not having to roll the dough, but other than that, I think the two approaches (baking sheet and skillet) are about the same. We topped these…
Couscous with Tomatoes and Onions
Thanks to Yotam Ottolenghi, I now have another dish I will be making over and over again. A couscous comfort food, a version of couscous that is very reminiscent of Persian rice with a nice tadig crust. The cooking method that adds the crust add that nice crisp texture that is often lacking in couscous…
Food Challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine
Here is the second dish from Farmer Kim’s food challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine. Jerusalem artichokes are really good roasted, but I wanted to try pan searing them. I thought that just Jerusalem artichokes and pasta would be boring. So, I went out to the garden where there were some late…
Andrea's Garden Cooking 