Love, love, love quesadillas and salsa. Easy, forgiving, zingy, sloppy, cheap, pretty and the girls like them. What more could a person ask for? Wait for them to cool a bit before slicing as it gives the cheese time to set up and not ooze out the sides. You can hold these in the oven [...]
This is a great topping to go with grilled salmon, tuna, pork or chicken. It’s really important to make this salsa just before you seve it. It will sit for maybe half an hour, but is better is served immediately. It’s also important to finely dice the peppers and onions because they don’t have time [...]
Summer Vegetable Strata 12 slices of day old or dry French or Italian Bread, cut in 1/2-inch slices 1 clove garlic, slightly crushed 5 large eggs 2 cups milk 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup loosely packed fresh chopped basil leaves 2 tablespoons olive oil 1 [...]
Couscous and Chickpea Salad 1 1/4 cups water 1/2 teaspoon salt 1 cup uncooked couscous 3 tablespoons white wine vinegar 1 garlic clove, minced 1 tablespoon Dijon mustard 1/4 teaspoon sugar 1/3 cup extra-virgin olive oil 1 15-ounce can chickpeas, drained 2 small red bell peppers, seeded and diced 4 scallions, minced 1 large carrot, diced 1/2 cup pitted [...]
I use this recipe as a base for many different kinds of muffins. The recipe below is as written in the cookbook, but as I’ve proven to myself many times before, I’m not capable of following a recipe, so I mess with it. One change that I especially like is adding 1 teaspoon orange extract, [...]
Mom’s Blue Cheese Vinaigrette This dressing will hold in the refrigerator for two weeks. 1/4 cup red wine vinegar 3 to 4 ounces blue cheese, crumbled 3 scallions, thinly sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon dry mustard 1/8 teaspoon black pepper 3/4 cup salad oil Pulse all the ingredients except the oil in a food processor. [...]
Clam Chowder There are three ingredients that make this a very traditional recipe: salt pork, day old biscuits or saltines and milk. The more you substitute the less traditional your chowder will be. Notice that there is no butter or flour to thicken the chowder. If there were, then it would be Cream of Clam [...]
Whether you pick or grow your own, or you pick up a quart at the local farm stand or farmers market – these sweet, juicy red beauties are a summertime favorite. Drop Strawberry Shortcake 1 quart strawberries washed and sliced 3/4 cup sugar Shortcake: 2 cups all-purpose flour 3/4 teaspoon salt 1 tablespoon baking powder 3 tablespoons [...]
This recipe is the perfect balance of colors with the bright reds and pinks of the lobster nestled alongside the gentle white of the risotto and the brilliant green of the spinach. The flavors also balance well. The spinach is a slightly bitter taste that pares well with the soft, cheesy risotto and the salty, [...]
As many of your may know, Jon and I plan to lead a rebuild of the J. & E. Riggin, a National Historic Landmark, next winter. For those of you who don’t know, owning, or as we sometimes say, stewarding, one of these National Historic Landmarks is a way of life and a labor of [...]
