Category Archives: Appetizers

Eating Spring Dug Root Vegetables – Parsnip Latkes

How fun to have both harvested the last of the parsnips on the same day that I planted next spring’s crop.  In playing around with these ivory beauties, I created a couple of new recipes for a column:  Parsnip Latkes, Root Vegetable Soup, Roasted Parsnips and Collard Greens. Annie Gone Digging

Potato Skins with Artichokes and Fontina

I’m sure that other parts of the country are beginning to thaw (if they ever were really frozen), but up here in Maine, the idea of having the oven on for a couple of hours to bake potatoes, bread, pie and a roast while we pull our chairs up around the stove to warm our […]

Praline Kettle Corn and Smoked Paprika Popcorn – Stove-Top Style

While we are home this week having adventures of the cozy sort, we’ll probably watch another movie and we’ll probably want popcorn to go with it.  The column this week ran with all sorts of popcorn variations that we’ve played with over the years -Lime and Cumin Popcorn, Truffle Sea Salt Popcorn, Curry and Red […]

Healthy Superbowl Sunday Menu

For those who know me, but don’t live with me, it sometimes comes as a shock to find that I love football and specifically, the Patriots. While our guys didn’t play as well as we know they can for the AFC Championship this year… and while I’m still adjusting to the fact that my Sundays […]

Baked Brie – Holiday Appetizers for a Crowd

Wow!  The response to the Orange Marmalade Pound Cake post was serious.  Ya’ll really like your citrus, huh?  Thanks for all the emails and comments.  It’s always fun to chat with everyone. Today my Maine Ingredient column ran and it’s on all different kinds of baked brie.  Who doesn’t love that?  My favorite (today at […]

Make Your Own Boursin

In this weeks The Maine Ingredient I share a recipe for Boursin Mashers to accompany Delicata Squash with Thyme and Caramelized Onion, Mushroom and Turkey Meatloaf. Comfort food. Boursin is actually a trademark for a type of cheese that originated in Gournay, France that has since been swallowed by the business of food.  The cheese is readily available […]

Catering for 20 – Ahhh, Now We’re Talking

Sometimes it’s such a relief to cook for the same number I cook for all summer long.  It must sound funny, but it’s actually LESS thinking for me.  I don’t have to hold back on amounts like I do when cooking for the family or testing recipes and even then half the time I end […]

Cook the Book: Sundried Tomato Spread

Sun-Dried Tomato Spread   1 cup sun-dried tomatoes packed in oil (not the kind you have to reconstitute), drained 1/4  cup packed fresh Italian parsley 1/4  cup packed fresh basil 1/2 cup walnuts 1/2 cup grated fresh Romano cheese 1/2 head roasted garlic Fresh pepper Extra-virgin olive oil Combine all of the ingredients except the […]

Grilled Clams and Mussels with Parmesan Aioli

Grilled Clams and Mussels with Parmesan Aioli Making food for our families is one of the most mundane and also sacred things we can do each day to foster healthy bodies and healthy families.  Sitting down to the table for dinner can sometimes be trying when dealing with busy schedules, but it is also a […]

Herbed Feta Cheese

Herbed Feta Cheese This recipe is only practical if you grow your own herbs, otherwise it gets to be pretty costly.  But maybe you have a friend who would be willing to have you raid his or her herb garden for, say, a lovely wedge of herbed feta cheese? This recipe also makes a wonderful […]

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