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 [...]
The word “casserole” conjures up images of canned cream of-fill-in-the-blank soup from my childhood. I grew up in the Midwest, in a household that watched the price of milk and bought in bulk when it went on sale, which meant that we were no stranger to casseroles of the tuna variety and others. While my [...]
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 [...]
Ahh, the sounds, sights and smells of spring – Maine windjammer style. The constant drone of a sander, the bustle of crew trekking into the house on a cloud of sanding dust and the pungent odor of paint thinner wafting through the air. Blowing paint dust buggers, chapped and hardened hands, Carharts so dotted with [...]
In the spring, one of my favorite people gifted me with her mother’s french onion soup crocks and while I was excited to share about it then, it was too close to summer for anyone but me to be all that jazzed about French Onion Soup. Only in Maine would someone find a day cool [...]
I love this dip. Mostly because I’m a sucker for most anything with cheese that ends up bubbly and gooey with a edge that’s darkened to brown and a little crispy. It’s one I use all the time on the Riggin. Sometimes I serve it with crackers so that folks can scoop. A more festive [...]
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 [...]
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 [...]
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. [...]
Stromboli was lunch today for a group of Waldorf kids on their 8th grade trip adventure. What a terrific group! As it was a PPH column first, the previous post only included a link, but now can include the whole recipe. After it ran, a reader asked this question about replacing white with wheat flour [...]
