BY Lisa Davies | Sunday, Dec 01, 2013 8:00am |
I hereby declare pie season officially closed.
We did not host this year (we visited some very good friends instead) but I still feel all cooked-out. And after a very pie-heavy Thanksgiving, I’m trying to give my body some reprieve by having at least a week’s worth of healthy eating before the onset of that next installment on the culinary calendar, Cookie Season.
This tasty and healthy Crunchy Brussels Sprout Salad is a snap to make. The sprouts are full of Vitamins C and A as well as folic acid and fiber which is all good stuff. The addition of pecans provides a seasonal twist and the combination of some good Parmesan cheese and a sharp dressing adds a bit of flavor.
BY Lisa Davies | Sunday, Nov 17, 2013 9:00am |
In a recent What’s for Dinner? column (and somewhat buoyed by a chill in the air and a glut of pie recipes,) I declared that pie season was officially open.
The early part of this joyously crusted season has concentrated on savory options such as chicken pot pie and spinach and cheese pie, but now, with Thanksgiving just around the corner, it is time to start thinking about sweet pies!
BY Lisa Davies | Sunday, Nov 03, 2013 8:00am |
In my official capacity I hereby decree that pie season is open!
Last week’s What’s for Dinner? featured a hearty chicken pot pie recipe and here is a spin on that—Spinach and Three Cheese Pie—a lighter vegetarian pie that can be served as a satisfying entrée.
This is my clean-out-your-fridge version of the classic Greek savory pastry, Spanakopita. Whereas it is traditionally made with Feta cheese and spinach, I used the variety of greens I had in my fridge.
BY Lisa Davies | Sunday, Oct 20, 2013 9:00am |
Chicken pot pie is one of the few dishes that gets a universal cheer in our house. Flaky, buttery, layers of pastry with creamy chicken in a bubbling sauce, with a just hint of thyme underneath. It is no wonder that everyone in my family loves it. Continue Reading
BY Lisa Davies | Sunday, Oct 06, 2013 8:10am |
You wouldn’t know it with the weather we’ve had this week, but fall calls for a more substantial salad than your average summer concoction of leaves and tomatoes.
So, here is the perfect fall salad—Yellow Beet and Goat Cheese Salad—comforting and earthy with the lentils, with sweet, slow-cooked caramelized red onions adding depth of flavor, and the yellow beets adding a ray of sunshine.
BY Lisa Davies | Sunday, Sep 22, 2013 8:00am |
Today’s What’s for Dinner? column should really be named What’s for Breakfast?, since I’m sharing an Apple Pancakes recipe.
We went apple picking last weekend and let’s just say we got a bit carried away. It felt so good to be outside in the warm late-summer sun that we took a very large haul of apples home with us. Even with our apple-addicted daughter, who can happily put away 2-3 apples a day, we still have a glut of luscious red Jonagolds and Honey Crisps piled high in the kitchen. Continue Reading
BY Lisa Davies | Sunday, Sep 08, 2013 11:00am |
What’s in a name? Buckle? Cobbler? Tart? Pie? Torte? Slump? Crisp? Croustade? Bird’s-nest Pudding? Grunt? Grunt???
In each case, they are all names—regional variations mostly—for desserts made from the same ingredients: seasonal fruit cooked with some kind cake, crust or biscuit topping.
I tend towards “buckle,:and of all the variations I found, ‘sonker’ and ‘pandowdy’ tied for first place in my list of favorites.
“Anyone care for some sonker after your main course?”
Anyway, back to this Blackberry Buckle recipe. Specifically, a buckle is a cake batter with berries mixed-in and a delicious buttery streusel on top and that is exactly what we’ll be making today.
BY Lisa Davies | Sunday, Aug 25, 2013 8:00am |
With just one weekend left before Labor Day, my mission is to spend as little time in the kitchen as possible.
Luckily, with a refrigerator stocked with Summer’s seasonal bounty of fruit and vegetables, you can knock up a good meal with minimal preparation. This morning when I opened the fridge, I was greeted by three-quarters of a juicy watermelon and decided that instead of slicing and serving (again), I would try two delicious, summery variations: firstly, a zesty watermelon and feta salad and secondly, a mouthwatering watermelon gazpacho.
BY Lisa Davies | Sunday, Jul 28, 2013 8:00am |
Sadly many salads spend their time as side dishes, maybe making appetizer status at best. This, however, is quinoa salad that is more than just a side dish and too good to be the opening act to another dish’s top billing.
Why is it so good? Well, the quinoa adds protein and some heft and the fresh oregano makes a good change to the usual tomato/ basil summer combination. Also there’s a handy hint in the recipe that really helps to concentrate the tomato flavor (keep reading to find out). Continue Reading