Spelt Chocolate CookiesThese could also be called whoopie pies or cookie sandwiches. The tartness of the cranberries is perfect to cut through the sugar and rich chocolate and makes for a killer combination. I rehydrated the cranberries in butter for a few minutes, then drained and chopped them. In summer you might swap the icing for any seasonal berry ice cream. Enjoy with coffee or milk. [to recipe →]

Garlic Confit

March 15, 2014

GarlicThis is the first year I have more garlic than I can handle, thanks to a bountiful garden and generous friends. A good way to preserve the cloves before they start sprouting is to roast them until soft and paste-like and then pack them in oil. The process is a bit time consuming (great to do on a rainy day), but in the end you’ll have prepped about 300 cloves of ready to use, very handy in the kitchen, flavorful garlic. Plus, they’ll have a sweet fragrance from the roasting and whatever herbs you might have added. Crack a window open and enjoy! [to recipe →]

Maple-Chili Roasted Partridge

February 27, 2014

Maple Roasted Partridge The partridge is a nonmigratory bird that nests and forages on the ground. Because it spends its life running through the heather and shrubs, it is very lean. In order to keep partridge moist and full of flavor, I baste often and leave them to rest once done. The resting period is particularly important – it allows the meat to finish cooking and also prevents it from drying out when you cut into it. Consider applying this to most of your cooked meats. I’ve served these sweet glazed partridges with red lentils and winter greens. [to recipe →]

Fried Artichokes with Smoked Sausage Mayo

February 10, 2014
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Livened up with lemon zest and paprika, these crispy breaded and fried artichoke hearts are wonderfully satisfying – crispy on the outside with a smooth, almost creamy inside. Enjoy them with a glass of white wine. You can also substitute firm cheese for the artichokes and have home-made cheese croquettes. If smoked sausages can’t be […]

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Goat Cheese Dip with Blueberries and Watercress

January 24, 2014
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Crisp watercress and the occasional burst of blueberries give this creamy, tangy dip more than a hint of bittersweetness. Around here it’s an absolute crowd-pleaser. Serve as an appetizer on pieces of grilled flatbread and garnish with more watercress. Enjoy!

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Grilled Salmon Potato Salad

January 3, 2014
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It’s freezing cold outside but that shouldn’t stop you from cooking on the grill. Over the past few days we’ve used a small charcoal barbecue to hot-smoke fish and to grill lamb chops, vegetables, and moose. If you want smokiness, just throw a few nibbles of apple or maple wood on the grill. For this […]

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Stout and Rye Bread

December 23, 2013
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This bread is leavened with baking powder instead of yeast and has a texture similar to soda bread. Also like soda bread, it’s one of the quickest of breads to make - mix all the ingredients and bake. No rising or resting periods. I do enjoy more traditional bread making, but this is an easy fix […]

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