December 28th, 2011 | Breakfast and Brunch, Cheese, Pork, Yankee Cook Recipes | No Comments »
What do you get with you put together quite a bit of leftover holiday ham, quite a bit of leftover holiday eggnog, and quite a bit of holiday vacation time? A Ham and Eggnog Quiche experiment that could turn out to be either brilliant or vile. Fortunately this turned out on the brilliant side of things.
It's probably because we're still relative ne...
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June 17th, 2010 | Appetizers, Nibbles and Dips, Cheese, Side Dishes and Vegetables, Vegetarian, Yankee Cook Recipes | 2 Comments »
Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens - young kale, chard, lettuces and cabbages - all so fresh and bright, they emit the aromas of spring's sun and rain. You can taste the photosynthesis, they're that fresh.
There are plenty of wonderful things to make with greens. Salads and sautés spring to mind. This quesadilla recipe is like ba...
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May 19th, 2010 | Cheese, Chicken, Yankee Cook Recipes | No Comments »
Boneless skinless chicken breast is known for being a good source of lean protein, which is just great for boneless skinless chicken breast. However, what lies behind this truth is a seedy underbelly: a mean reputation for being bland and dry. [Shriek!] I like to un-enhealthify things with that kind of reputation. It's like I've said about wonderfully healthy, but sometimes un-loved vegetables like...
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May 14th, 2010 | Cheese, Seafood, Yankee Cook Recipes | 2 Comments »
I eat a lot of fish. In fact, we belong to community supported fishery. It's great and there's often a quite a bit left over. I developed this recipe during our winter share, when we had a good amount of excess each week and I wanted to create a decadent and flavorful dish with the leftover cooked fish. For some reason, when I think decadent, I always think flaky.
Briny and sharp, feta adds satisfying tang to white fis...
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April 4th, 2010 | Appetizers, Nibbles and Dips, Cheese, Vegetarian, Yankee Cook Recipes | No Comments »
I know, I know, I know. Sun-dried tomatoes are a un peu 1992, but I guess I'm a child of the 90's. For years I really didn't care for sun-dried tomatoes, so I missed out on it the first time around. They say your taste can change over time and in this case it certainly has. It's hard to imagine not liking them now.
Goat cheese has a lovely tang and provides the perfect foil for the sweet s...
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March 25th, 2010 | Breakfast and Brunch, Cheese, Vegetarian, Yankee Cook Recipes | No Comments »
Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it's not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just a smack in the face to what is, or can be a really good thing....
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March 3rd, 2010 | Cheese, Pasta, Vegetarian, Yankee Cook Recipes | No Comments »
Making lasagna is like planning a wedding. There are thousands of varying traditions and just as many ways to go about it. Some say location and food are most important, others say music and color scheme. In the end, you just need to decide what's most important to you.
Some prefer their lasagna with lots of veggies, others like it with beef. I like lasagna to be r...
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February 6th, 2010 | Appetizers, Nibbles and Dips, Cheese, Vegetarian, Yankee Cook Recipes | 7 Comments »
One of my favorite things to do for dinner is to make a few types of appetizers. It's especially fun if you plan on having friends over to watch a movie or sporting event (a-hem) on television. My favorite appetizers tend to be flaky, savory treats. Dips and things are great, but there's something decadent about having something that tastes like it came from a pastry shop.
These fit the bill nicely. Only a few ingredients ...
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January 21st, 2010 | Cheese, Vegetarian, Yankee Cook Recipes | No Comments »
There's something wonderful about the way broccoli and feta go together. Feta's brininess brings out a sweetness in the broccoli that otherwise might go undetected, and the textures work well together too.
This dish is really easy to make, but seems decadent and complicated because of the filo. It's also a good dish to make if you've opened a package of filo dough and have a few sheets left over...
view full post »
December 28th, 2009 | Cheese, Pasta, Yankee Cook Recipes | No Comments »
Cheese platters are like the theater and you my friend, are the director. Your job is to entertain and indulge your audience. Who doesn't love discovering a new cheese? This is your opportunity to share your discoveries with guests. I always go for variety in taste and texture. At least one mild, one medium and one strong. At least one soft-ripened (b...
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October 28th, 2009 | Cheese, Side Dishes and Vegetables, Vegetarian, Yankee Cook Recipes | 2 Comments »
Beets and Brussels sprouts are so nutritious, but they each have a bad reputation, especially among those who don't care for vegetables. My theory on folks who say they don't like vegetables is that they were probably served plates of boiled, flavorless, or worse, canned veggies as a kid. For those who say nay to veggies, I recommend giving them one more try by adding a flavorful cheese or bacon and cooking in butter ra...
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October 26th, 2009 | Cheese, Pasta, Vegetarian, Yankee Cook Recipes | No Comments »
Mac and cheese is traditionally made using a combination of Cheddar and American Cheese, which, while I'm on that topic, I'd like to just put this out there,
is not actually cheese.
I'm sure you already figured those little individually wrapped squares from the pre-sliced cold cut section of the supermarket were not lovingly stacked on shelves in a mountain cave and aged ...
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October 22nd, 2009 | Cheese, Pasta, Yankee Cook Recipes | No Comments »
I felt like having a hearty comfort-food type lunch today, and so I decided to make baked penne with salami in the sauce and pecorino romano and blue cheese (for a nice melty effect) on top.
The result was a satisfying combination of flavors. The sweetness of the tomato sauce combined with the occasional peppery cube of salami worked nicely with the blue cheese from Jasper Hill Farm, an artisanal cheese maker in Vermont. I'd...
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What do you get with you put together quite a bit of leftover holiday ham, quite a bit of leftover holiday eggnog, and quite a bit of holiday vacation time? A Ham and Eggnog Quiche experiment that could turn out to be either brilliant or vile. Fortunately this turned out on the brilliant side of things.
It's probably because we're still relative ne...
Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens - young kale, chard, lettuces and cabbages - all so fresh and bright, they emit the aromas of spring's sun and rain. You can taste the photosynthesis, they're that fresh.
There are plenty of wonderful things to make with greens. Salads and sautés spring to mind. This quesadilla recipe is like ba...
Boneless skinless chicken breast is known for being a good source of lean protein, which is just great for boneless skinless chicken breast. However, what lies behind this truth is a seedy underbelly: a mean reputation for being bland and dry. [Shriek!] I like to un-enhealthify things with that kind of reputation. It's like I've said about wonderfully healthy, but sometimes un-loved vegetables like...
I eat a lot of fish. In fact, we belong to community supported fishery. It's great and there's often a quite a bit left over. I developed this recipe during our winter share, when we had a good amount of excess each week and I wanted to create a decadent and flavorful dish with the leftover cooked fish. For some reason, when I think decadent, I always think flaky.
Briny and sharp, feta adds satisfying tang to white fis...
I know, I know, I know. Sun-dried tomatoes are a un peu 1992, but I guess I'm a child of the 90's. For years I really didn't care for sun-dried tomatoes, so I missed out on it the first time around. They say your taste can change over time and in this case it certainly has. It's hard to imagine not liking them now.
Goat cheese has a lovely tang and provides the perfect foil for the sweet s...
Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it's not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just a smack in the face to what is, or can be a really good thing....
Making lasagna is like planning a wedding. There are thousands of varying traditions and just as many ways to go about it. Some say location and food are most important, others say music and color scheme. In the end, you just need to decide what's most important to you.
Some prefer their lasagna with lots of veggies, others like it with beef. I like lasagna to be r...
One of my favorite things to do for dinner is to make a few types of appetizers. It's especially fun if you plan on having friends over to watch a movie or sporting event (a-hem) on television. My favorite appetizers tend to be flaky, savory treats. Dips and things are great, but there's something decadent about having something that tastes like it came from a pastry shop.
These fit the bill nicely. Only a few ingredients ...
There's something wonderful about the way broccoli and feta go together. Feta's brininess brings out a sweetness in the broccoli that otherwise might go undetected, and the textures work well together too.
This dish is really easy to make, but seems decadent and complicated because of the filo. It's also a good dish to make if you've opened a package of filo dough and have a few sheets left over...
Cheese platters are like the theater and you my friend, are the director. Your job is to entertain and indulge your audience. Who doesn't love discovering a new cheese? This is your opportunity to share your discoveries with guests. I always go for variety in taste and texture. At least one mild, one medium and one strong. At least one soft-ripened (b...
Mac and cheese is traditionally made using a combination of Cheddar and American Cheese, which, while I'm on that topic, I'd like to just put this out there, is not actually cheese.
I'm sure you already figured those little individually wrapped squares from the pre-sliced cold cut section of the supermarket were not lovingly stacked on shelves in a mountain cave and aged ...