Swiss Chard Dip Swiss Chard leaves (5–6), steamed 8 ounces sour cream 8 ounces cream cheese 1 teaspoon smoked paprika A pinch of salt 1. Combine all ingredients in a food processor and blend until chard is minced. 2. Serve chilled with sliced cucumbers or slices of baguette. Makes 1 1/2 to 2 cups. From
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The following recipe is from the King Arthur Flour website and was mentioned in the Ask the Editors section of our Fall 2011 issue. Ancient Grains Bread The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend. INGREDIENTS 2 1/2 teaspoons instant yeast 3/4 to 1 cup
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See the article Eggplant: Beautiful, Versatile and Healthful in the Fall 2011 issue for more information and great recipes using this seasonal favorite. Indian Spiced Eggplant Relish This spiced relish can be served chunky or if you prefer, you can puree it in a food processor into a dip like consistency.  It is a great
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Oysters Rockefeller Oysters Rockefeller is a classic and luxurious treatment of oysters. Countless chefs have introduced variations on the theme of spinach, bacon, and oysters; this is mine. INGREDIENTS 2 slices thick-cut bacon 1 tablespoon butter 1 shallot, finely minced 6 cups loosely packed spinach leaves 1 tablespoon Pernod (optional) 1/4 cup whipping cream 12
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Union Special Oysters This is a classic—and delicious—oyster preparation that has been on the menu at the Union Oyster House for decades. It appeared on a 1930s menu as “Broiled Oysters on Half Shell, Union Special, Half Dozen” for 45 cents! A small serving of oyster stew was 30 cents. INGREDIENTS 1/4 cup butter 3
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Mignonette Sauce This is a classic French sauce that seems to be preferred by oyster purists. It really does let the oyster flavor shine. Essentially, you are pickling minced shallots here, so make the sauce at least a couple of hours before you serve it. Invest in a good-quality vinegar—this will be smoother than a
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Derek Sarno, a veteran chef, restaurateur, caterer and former owner of Mizuna Cafe in Portsmouth, New Hampshire, lived on Little Cranberry Island near Mount Desert Island in Maine for several years before coming to Portsmouth. He was a stern man—that is, a captain’s assistant—on a lobster boat, and ran a restaurant in the summer. He
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Just as the French don’t call them French fries, my great grandfather wouldn’t have called it Welsh Rarebit. His version was made with whatever farm cheese was available (it may well have been something like Caerphilly as my family lived in that area) and a splash of dark beer or ale. He would melt the
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Potted Shrimp This is an updated New England adaptation of a popular British dish of the 1800s that was served as either an appetizer or a “savoury,” which came after the main dish. Northern shrimp lend themselves well to this because they are so tender. 4 tablespoons softened butter, divided 3 shallots, finely chopped 1/2
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All things decadent seem to have some sort of relationship with butter. So often, it is the beginning of a great meal, the start of a fragrant sauté, the key to a gorgeous pastry, or the essence of an infused flavor. In spite of all our New Year’s resolutions, we just couldn’t think of a
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