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Hasselback Potatoes with Cheddar
The Hasselback potoato is a recipe developed at one of Stockholm’s popular old Restaurant Hasselbacken. They look like they would be difficult to make, but once you get the hang of it, you’ll make these a lot. You can make these using Parmesan cheese, rosemary, thyme, whatever strikes your fancy! [amd-zlrecipe-recipe:359]
Continue ReadingCheese and Ham Muffins
Here is a great lunch box treat for back to school! you can leave out the chives if your kids won’t anything green! Cheese and Ham Muffins Serves 6 1¼ cups unbleached flour ¾ cup fine yellow cornmeal ¼ cup sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup mlik […]
Continue ReadingPotato, Brie, Sausage, & Sage Patties
Who doesn’t love mashed potato patties? This recipe throws in some sausage and brie! Potato, Brie, Sausage, & Sage Patties Serves 8 2 Tbs finely shredded sage 1 lb leftover mashed potato or crushed roast potatoes 1 lemon, finely zested 4 cooked sausages, sliced into rounds 4oz brie, cubed 3 heaped Tbs flour 3 Tbs […]
Continue ReadingStuffies (Stuffed Quahogs)
Here is another quirky Rhode Island recipe. The International Quahog Festival was held in Wickford every July from 1982 to the late 1990s. Thousands of people found their way to this quiet bayside community to pay homage to the humble quahog. This hard-shelled clam is devoured in all manner of recipes—in chowders that have red, […]
Continue ReadingRib Eye with Bordelaise Sauce
Please proceed with caution! Flames are involved! Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter and shallots. Traditionally, bordelaise sauce is served with grilled beef or steak. The term flambé [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambé means […]
Continue ReadingRhode Island Clear Clam Chowder
Today, I am driving up the coast to Rhode Island to drop my daughter, Zoe, off for her freshman year of college. When she started kindergarten, I thought this moment was YEARS away! Well, that time is now and I am completely in denial. Rhode Island clear chowder is a broth made from clams, potatoes, […]
Continue ReadingWhiskey Sour
August 25 is National Whiskey Sour Day! I am not a whiskey drinker, but I do like a nice whiskey sour occasionally. My husband Eric makes wonderful cocktails. [amd-zlrecipe-recipe:74]
Continue ReadingFresh Fruit Brulée
Here is another recipe from Sainsbury’s that I used to make all the time in the Summer. Fresh Fruit Brulée Serves 4 8oz strawberries, washed and sliced 4oz white seedless grapes, halved 1 fresh peach, washed and sliced 8-10 Italian amaretti biscuits 2 x 7 fl oz tubs crème fraîche 4-6 oz light […]
Continue ReadingLemony Greek Yogurt Dip
Serve this tart dip with pita chips and any combination of your favorite vegetables. It would be really good with Crisp Kale Chips. Lemony Greek Yogurt Dip 1 cup plain Fage Greek Yogurt 1 tsp lemon zest 2 Tbs lemon juice 1/4 tsp garlic powder 1/4 tsp ground cumin […]
Continue ReadingEdamame on the Grill
Edamame on the Grill – Who knew? I love eating edamame as a snack with drinks before a meal. There is something so satisfying about them. Who knew you could make the on the grill?! Edamame packs a powerful punch when it comes to nutritional content. It is high in phytoestrogens, a natural plant estrogen. […]
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