Posts Tagged ‘ Recipes ’

A Cure for Cabin Fever!

Feb 10th, 2012 | By
A Cure for Cabin Fever!

This winter, we’ve enjoyed mild weather in New England — a lovely and welcome change! But that doesn’t mean we’re immune from Cabin Fever. There are cold snaps, head colds, dark days, and a smattering of snow here and there. The groundhog has seen his shadow, so we’re in for six more weeks of winter
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Basic New England Chowder

Feb 10th, 2012 | By
Basic New England Chowder

  Basic New England Chowder This simple chowder, featured on our Spring 2012 cover, packs a whole lot of options. Mix and match the fish to make it your own. Leave out the dairy to make a clear (Rhode Island) chowder. The recipe’s author, food historian Sandy Oliver, is working on a cookbook, Maine Home
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Swiss Chard Dip

Jan 23rd, 2012 | By
Swiss Chard Dip

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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Braised Beet Greens

Jan 23rd, 2012 | By

Braised Beet Greens 1 pound beet greens 1 small onion, chopped fine 1 tablespoon olive oil 1/4 cup water or chicken stock Salt and pepper Your favorite vinegar 1. In a skillet, heat the oil and cook the onion until translucent. 2. Cut or tear the beet greens and add them to the skillet. Toss
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Portuguese Sausage and Kale Soup

Jan 23rd, 2012 | By
Portuguese Sausage and Kale Soup

Portuguese Sausage and Kale Soup INGREDIENTS 2 tablespoons olive oil 3 cups Portuguese sausage (linguica or chourico), about 14 ounces, sliced 1/2 inch thick 1 medium onion, chopped 2 large potatoes, peeled, cut into 1/2 inch cubes 1/4 cup minced fresh parsley 1 tablespoon minced fresh garlic 10 to 12 cups unsalted chicken stock or
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Winter Greens

Jan 23rd, 2012 | By
Winter Greens

VARIETIES Winter greens, depending on your region, include beet tops, kale, chard, mustard, bok choy, spinach, and collards. When the weather turns cold, the glucose in the leaves  can’t reach the roots thus causing the bitter greens of summer to become the sweet greens of winter. WHY YOU SHOULD TRY In winter months we tend
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Chanukah Recipes

Dec 20th, 2011 | By
Chanukah Recipes

Healthier Latkes Lighten up your Chanukah meal with these simple and delicious latkes. We’ve replaced half of the potato with zucchini, added some optional spices to wake up your palate and used a cast iron skillet which is naturally nonstick if seasoned correctly. We have also included an egg- and gluten-free alternative for individuals with
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The Popovers Pumpkin Pie

Dec 15th, 2011 | By
The Popovers Pumpkin Pie

The Popovers Pumpkin Pie This recipe, featured on our Winter 2011/2012 cover, comes from Jennifer Beach of Popovers on the Square in Portsmouth, New Hampshire. For more tips, techniques and delicious recipes for baking the perfect pie, be sure to check out the article on page 12. INGREDIENTS 1/2 cup sugar 1/2 cup brown sugar
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The Feast of the Seven Fishes: A Christmas Eve Tradition

Dec 2nd, 2011 | By
The Feast of the Seven Fishes: A Christmas Eve Tradition

Photographs by Ted Axelrod. In Christian cultures around the world, seafood is the culinary centerpiece of the Christmas Eve table. Fasting or meatless meals prior to a feast day was proscribed by the Catholic Church, and yet the practice of eating fish the night before Christmas has also been widely embraced by Protestants. My own
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Recipes from “A White Mountain Holiday” featured in the Winter 2011/2012 issue

Nov 30th, 2011 | By

Grilled Pumpkin with Arugula in Cumin and Honey Vinaigrette This recipe comes from Chef Richard Schmitt at The Inn at Thorn Hill. INGREDIENTS 1 small pumpkin, peeled, seeded and cut into wedges 1 tablespoon toasted and ground cumin 1/4 cup honey 1/4 cup rice wine vinegar 3/4 cups olive oil Salt and pepper to taste
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