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…
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…
Green Beans with Bacon and Shallots
This is a great side for almost any main course and makes great leftovers. This recipe is ideal because you can cook the green beans ahead of time and finish them minutes before your main course is done. Cooling the beans under water will help them to keep their beautiful green color and stop them…
Pomegranate Molasses
When pomegranates are in season, we like to make our juice for this recipe with fresh pomegranates to avoid any preservatives or added sugar. If they are not in season, you can substitute a high quality, unsweetened pomegranate juice. This molasses will last in your refrigerator for up to 6 months and can be…
Clam Chowder
I have tried so many clam chowder recipes! I combined the best parts of the recipes I liked to make this one. This is a milky chowder not thickened with flour; your spoon will not stand on end in this dish. It feels fresh and clean so you can taste the clams. When we have…