Newfi Bread This recipe is a favorite on many vessels in the windjammer fleet. 2 tablespoons (2 packages) dry yeast 1/2 tablespoon salt 8 cups white all-purpose flour 3 cups warm water 2 tablespoons soft butter 1 cup molasses Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving [...]
This recipe came to me as one of those happy accidents. During the middle of a catering job for 50 people, I popped what was meant to be a lightly cooked cabbage and squash slaw with flecks of both strewn throughout, into the oven. A few guests arriving, a few mini-catering emergencies later and this [...]
Italian Sausage Soup Sometimes I have leftover roasted garlic and I use it in place of the fresh garlic. If you have an herb garden like I do, then by all means use fresh herbs in place of the dried. 2 tablespoons olive oil 1 pound sweet Italian sausage, cut into 1/2-inch slices (or hot [...]
French Toast I will use almost any leftover bread for this recipe. This is a good example of leftovers being better the second time around. 1 egg per person 1/2 cup milk per person 1 teaspoon sugar 1/8 teaspoon cinnamon 1/4 teaspoon vanilla extract 1/4 teaspoon rum – if it’s for grown ups Butter for [...]
Pork Loin with Cranberry Port Sauce You’ll need to start this the day before (for the pork marinade). 3 pounds boneless pork loin 3/4 cup chopped fresh parsley 3 tablespoons chopped fresh rosemary 3/4 cup chopped fresh sage 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil Combine all the ingredients except [...]
Delicata squash is a smaller squash that has a shorter shelf life than most. It is oblong in shape, with a butter-colored skin, striped with dark green. When I first tested this recipe I tried it with some of the usual squash accompaniments – maple syrup, nutmeg and butter. It was good. Then I tried [...]
Don’t get me wrong, I really like to entertain and have folks laughing and eating at my table. But, the day after, when there are leftovers, is perhaps the warmest and coziest part of Thanksgiving, when you can enjoy the good food without all of the buzz of entertaining. My favorite way to use Thanksgiving [...]
Beef Ragu with Fennel and Orange 2 tablespoons olive oil 2 pounds stew beef ¼ cup flour 1 teaspoon salt ½ teaspoon freshly ground pepper 1 teaspoon paprika 1 large onion, diced 1 cup diced fennel 2 large carrots, diced 3 stalks celery, diced ½ green pepper, diced 6 cloves minced garlic 2 tablespoons fennel [...]
Brussels spouts have gotten a bad rap. Mostly due to the fact that perhaps the only way we’ve eaten them is when they’ve been cooked to a mushy, gray pulp. I grew them for the first time this year in my garden and am still harvesting the generous offering the four plants have given all fall [...]
Roasted 5-Herb Chicken If you are in a hurry, you can cut the chicken through the breastbone and lay it flat on a cookie pan. It will reduce the cooking time by about 45 minutes. 1 whole roaster chicken 2 tablespoons Herbes de Provence 1 teaspoon salt 1/2 teaspoon fresh pepper 1 teaspoon paprika 2 [...]
