Making homemade dumplings at Saltbox Farm, from the rolling of the dough, to the chopping of fresh ingredients for the filling, to steaming hand pressed dumplings in the Chinese bamboo steamer, was a culinary adventure to old world China! Dumplings weren’t easy to make, at least for me they weren’t! To fold the skin properly…
Pears Poached in Red Wine With Creme Anglaise And Caramel
When we think pears, we think fall, but really you can eat poached pears all year round. I always looked at poached pears as a sophisticated dessert, but the preparation? .. Not too complicated. The key to this dessert is the homemade caramel sauce and fresh creme anglaise (English Custard or Stirred Custard). The tart…
Summer Time or Anytime Gazpacho
I took a perfect cooking lesson from Aran Goldstein at the Saltbox Farm in Concord and the theme was Seville, Spain. I lived in Sevilla in 1997 (as did Aran in the early 2000’s) and 17 years later, the food (and flamenco) most stands out to me. The Spaniards love their soccer, their tapas, and…
Midsummer Night’s Plates
Midsummer Night’s Plates Whether you are in Spain, Italy, or Wayland, Massachusetts, everyone enjoys a plate. On a midsummer’s night, I love the tastes of the Mediterranean. I prefer my summer plates with vibrant, fresh foods that are simple, yet delicious. Fresh, colorful veggies, cheese please, a cured meat or two, something sweet whether a…
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