What do you do when you have 10 pounds of carrots? Experiment with carrot soup, of course. We loved using coconut milk instead of a heavy cream for this soup . The rich sweet coconut flavor plays so well with the curry, while the cilantro and lime add acidity to brighten and balance the soup….
Wild Rice and Mushroom Soup
The lure of comfort food is a force to be reckoned with. Certain dishes evoke nostalgia for not just the food itself but perhaps for a specific person or a special time in our childhood. Like many of you, recipes our mothers made when we were children hold very strong nostalgia…
Dark Chocolate Pots de Crème
High quality chocolate is the key to great tasting pots de crème. We prefer the 3.5 ounce Lindt Excellence 70% cocoa smooth dark bar. Splurging on high quality chocolate will make a noticeable difference in taste and texture, ensuring that your custard is glossy and not grainy. We always keep King Arthur Flour’s Espresso Powder…
Pomegranate Sauce
I made this Pomegranate Sauce for Coeur à la Crème. It is really easy and the seeds look like little hearts as a garnish on the plate. Prep Time: 15 minutes Cook Time: N/A 1 pomegranate, cut in half (horizontally) 2 tablespoons of pomegranate seeds (reserved for garnish) 1 teaspoon of granulated sugar Carefully, cut…
Kale Salad with Pomegranate Molasses Dressing and Ricotta Cheese
This salad has become a holiday favorite on the Meadow. We love to decorate with seasonal flora and fauna and if a few pomegranates go missing from a mantle display or decorative bowl, no one will be the wiser. Kale has such a fibrous texture that we find it to be more agreeable to our…
Sheet Pan Chicken with Moroccan Spices and Roasted Cauliflower
The sheet pan is without a doubt our kitchen’s blue ribbon workhorse. The ability to make a complete meal in one pan, all at the same time, with minimum preparation and very little cleanup is a WIN! One of the distinctive features of Moroccan cuisine is the marrying of sweet and savory flavors. This richly…
Split Pea Soup
Split pea soup is open to a lot of interpretation. To blend or not to blend seems to be at the top of the list. Some soups are best pureed and smooth, but we like our split pea with a bit of texture. We split the difference and pureed a portion of the soup, leaving…
Panettone Breakfast Bread Pudding
Panettone is a moist, light, Italian oven baked bread that only shows up in stores around the Christmas Holiday. It comes lightly sweetened with delicate turkish raisins and orange peel, so no extra sugar is needed. If you can’t find Panettone, you can use Brioche or Challah bread. In this case, add 2 teaspoons of…
Rustic Pear Galette
The first thing I remember learning how to make is pie dough. I love making pies, but, if you are pressed for time, the galette is a quick alternative to a pie. The galette tastes like a pie without the top crust, and I love the rustic look. You can change the filling based on…
Chili Con Carne
This is a chili that will surprise everyone. The list of ingredients seems long, but each one is worth it! The cocoa powder at the end adds an extra layer of flavor that you don’t expect in a beef chili. I’ve served this chili over a thick piece of cornbread in the center of the…