Nearly everyone likes applesauce. For most of us it is one of the first flavors we ever had in our mouths after breast milk or formula. And, if you want to get a real scent of autumn in your house all you need to do is begin a batch of applesauce simmering on the stove; pretty soon the whole house smells better than a Yankee Candle.
Making applesauce is something that few people do anymore. After all, it is quick, cheap, and readily available at the grocery store. That is sad, too. People who never make it will miss out on one of the most comforting scents and flavors ever created. Plus, although some commercial applesauces contain acceptable ingredients you had better read the label. There can be a host of other ingredients such as: Continue reading
Jeanne is another friend that offered to do a guest post so that I could spend more time with Chris while he was home on leave. She is an amazing gardener, you only have to be on her facebook to see all of the beautiful pictures of flowers and produce she takes daily.
I think you will enjoy this peek into her life….Marye
This past weekend, we sampled the first of the Yukon gold potatoes grown not 30 feet from my kitchen doorstep. It’s been a dream of mine to grow as much fresh, organic produce as possible, and our garden continues to surprise and delight us with what it can, and cannot, produce.
This year’s experimental crop includes potatoes. I’ve never grown potatoes before, but with guidance from my neighbor (whose nickname is “the Potato King”) and a generous sack of both Yukon gold seed potatoes and sulfur, off I went this spring and planted potatoes. Continue reading
Tis the season for Clementine oranges (or tangerines or whatever). I love those things! They have so much flavor, so much sweetness…and when they are in season they are very reasonable.
I love wild rice, too. I can’t afford it as a side dish on its own but I do like the organic brown and wild rice blends, which is what I used for this dish. It is fabulous with roast chicken or pork. The dried cranberrys are tart, the pecans add a rich nuttiness that compliments the rice, and the clementines add a sweet tang.
This is winter on a plate.
Wild Rice Blend with Pecans, Cranberries, and Clementines
A rice pilaf with a rich nutty flavor balanced by tangerine and cranberry. Perfect with chicken or pork.
- 2 cups wild rice or wild and brown rice blend
- 4 cups organic chicken broth
- 1 tsp salt or to taste
- 1 bay leaf
- 1 1/2 cups chopped pecans
- 1 cup dried cranberries
- 1 cup clementine segments, seeds and membrane removed, and flesh chopped
- Bring the broth to a boil and add the rice.
- Turn down heat, cover, and simmer for about 40 minutes or until the broth is absorbed.
- Meanwhile toast the pecans for about 10 minutes in a 400 degree oven, making sure they do not scorch.
- Stir often.
- Add the pecans, cranberries, and chopped clementines to the rice; remove the bay leaf.
- Toss lightly
- Adjust seasonings and serve
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
images: (c) marye audet
Thanksgiving is just around the corner. Normally I have my menu done and even a few things finished by now but not this year! The wedding has overshadowed everything! I guess they made June the wedding month for a reason, huh?
I am still not sure what we will be doing but if you are looking for some recipe ideas here are a few side dishes from past years that I have loved. I will post desserts in another post. They deserve their own post, don’t ya think?
Thanksgiving Side Dishes
Make Ahead Bourbon Sweet Potatoes
Sauteed Lemon Brussels Sprouts with Pistachios
Pumpkin Gnocci with Smokey Chipotle Sauce
Green Bean Casserole without the Canned Stuff
Roasted Onion, Apple, and Thyme
Chipotle Cranberry Sauce
Artichoke, Portabella, and Potato Gratin
Smoky Smashed Potatoes
I like to experiment with food in spring and summer but autumn and winter are for old fashioned comfort foods as far as I am concerned. You won’t see me doing a lot of fancy things… just good old stick to your ribs home cooking, Restless Chipotle style.
This is the time of year when I pull out my favorite vintage cookbooks and plan meals that Mrs. Cleaver would have recognized from her childhood. To me, that is the essence of American cuisine; those meals that were placed on tables from 1920 to about 1970. Yes, before Julia (as much as I love her) and before the Galloping Gourmet introduced us to the pleasures of European cooking.
Corn fritters are among those recipes. In fact, I have several recipes for corn fritters that are all about the same and they may be called corn cakes, corn fritters, or corn oysters. They are often dropped into the fat by the spoonful making them traditionally shaped fritters.
I chose to pat mine out, add bacon, and breadcrumbs for both flavor and texture. These are slightly sweet, with distinct corn flavor. I have served them for breakfast with maple syrup as well as for dinner with any kind of meat.
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- pinch of cracked black pepper
- 1 tablespoon sugar
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 6 slices bacon, fried crispy, crumbled, and 2 tablespoons of fat reserved
- 2 tablespoons bacon fat
- 2 cups corn kernels, fresh or frozen (thawed)
- Panko crumbs
- Peanut oil
- Heat oil in a heavy pot or deep fryer to 365 degrees F
In a medium bowl, combine flour, baking powder, baking soda, salt, pepper, and sugar.
- Beat together egg, buttermilk, and bacon fat; stir into flour mixture.
- Fold in the corn kernels and bacon.
- Batter should be very thick. Add a little more buttermilk or a little flour to get the right texture.
- Drop by generous tablespoonfuls on a plate of Panko crumbs. Pat gently to about 1/4 inch thick. Flip to get crumbs on all sides.
- Slip into hot peanut oil (or vegetable oil – I prefer peanut) and fry until golden on both sides, flipping once.
- Drain and serve hot.
images:(c) 2010 marye audet