Monthly Archives: November 2013
it is finally that time of year when cool season leafy green crops are coming in waves again. but, even as a mainly herbivorous minded eater, i can only tolerate so many salads. luckily, i have a diffusion process that i call quiche eating. my garden is still inundated with rainbow colored stalks of swiss chard, kale, and spinach. these plants are cold hearty and can tolerate temperatures as low as fifteen degrees which is great news for my belly and lucrative for local farmers. i work with and for farmers- greens are never lacking in my kitchen. while my original recipe is made with spinach, i have been experimenting with the other green things that seem to be reproducing up here in growing zone 6b! think turnip greens, beet greens, and kohlrabi greens. this recipe is versatile and lends itself to experimentation which is one reason that it has been part of my repertoire for a decade.
Hollandaise Sauce
If you can master a buttery hollandaise, you’re well on your way to becoming a great cook. Hollandaise sauce can be an intimidating sauce to make, but with enough practice, you too can master this velvety emulsion.
If you can master a buttery hollandaise, you’re well on your way to becoming a great cook. Hollandaise sauce can be an intimidating sauce to make, but with enough practice, you too can master this velvety emulsion.
Sweet Sausage Stuffing with Cornbread, Apples and Pecans
Looking for a twist on your regular stuffing recipe? Give this slightly sweet recipe a try- it will amaze your Thanksgiving guests!
