June 29th, 2011 | Salad, Side Dishes and Vegetables, Yankee Cook Recipes | No Comments »
When we first moved into our new place a few months ago, the garden was looking pretty dead. A closer inspection found dirt and little brown, dead-looking shoots sticking out of the ground everywhere. The following two months were a whirlwind of final papers, commencement activities, and art shows (M.Ed., thanks for wondering...
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September 15th, 2010 | Salad, Side Dishes and Vegetables, Vegetarian, Yankee Cook Recipes | 2 Comments »
We're having what may be the final barbecue of the year for us this weekend. After a season of potato salads and coleslaw, I was thinking a lighter side dish might be in order. Cucumbers are still going strong in our area, and so I was reminded of this Eastern European dish. Cucumber Salad is cool and refreshing and makes a great accompaniment to barbecued meats.
This is my husband's recipe. It's satisfying but...
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May 23rd, 2010 | Salad, Side Dishes and Vegetables, Vegetarian, Yankee Cook Recipes | No Comments »
Potato salad is the obvious side for a barbecue. Sure you can buy a tub at the market, but it's really not difficult to make at home. This recipe comes out thick and creamy. Red and green onions add color and flavor, and dill mellows out the mix.
It's also a pretty fast recipe. The potatoes are peeled and cubed before simmering, so they cook in less than 7 minutes. It's also great to make in advance, as the longer ...
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February 21st, 2010 | Salad, Vegetarian, Yankee Cook Recipes | No Comments »
As you know, avocados and mangoes are not native to New England, so this post kind of flies in the face of my whole local theme, but oh well. It's winter in New England. Fruit must come from somewhere and mangoes and avocados are among my favorites.
I devised this salad a few years ago when I was on a bit of a pine nut kick. I've since decided to cool it on the pine nuts until more informa...
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February 9th, 2010 | Chicken, Salad, Yankee Cook Recipes | No Comments »
Whenever I roast a chicken, we always have lots of meat left over. Reheating is fine, but not ideal because the meat tends to dry out.
This recipe makes good use of the leftover dark and white meat from roasted chicken without the nee...
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November 1st, 2009 | Regional Cuisine, Salad, Seafood, Yankee Cook Recipes | 3 Comments »
Thursday was
fish share night and we got a big, headless, gutted hake. There was a lot of meat on this one. My husband once again, kindly filleted it. The fish yielded six large servings. I cut the excess into fillets, oiled them, put them into zip-top bags and stored them in the freezer for later use. I also made a lovely fish stock from the bones, fins...
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When we first moved into our new place a few months ago, the garden was looking pretty dead. A closer inspection found dirt and little brown, dead-looking shoots sticking out of the ground everywhere. The following two months were a whirlwind of final papers, commencement activities, and art shows (M.Ed., thanks for wondering...
We're having what may be the final barbecue of the year for us this weekend. After a season of potato salads and coleslaw, I was thinking a lighter side dish might be in order. Cucumbers are still going strong in our area, and so I was reminded of this Eastern European dish. Cucumber Salad is cool and refreshing and makes a great accompaniment to barbecued meats.
This is my husband's recipe. It's satisfying but...
Potato salad is the obvious side for a barbecue. Sure you can buy a tub at the market, but it's really not difficult to make at home. This recipe comes out thick and creamy. Red and green onions add color and flavor, and dill mellows out the mix.
It's also a pretty fast recipe. The potatoes are peeled and cubed before simmering, so they cook in less than 7 minutes. It's also great to make in advance, as the longer ...
As you know, avocados and mangoes are not native to New England, so this post kind of flies in the face of my whole local theme, but oh well. It's winter in New England. Fruit must come from somewhere and mangoes and avocados are among my favorites.
I devised this salad a few years ago when I was on a bit of a pine nut kick. I've since decided to cool it on the pine nuts until more informa...
Whenever I roast a chicken, we always have lots of meat left over. Reheating is fine, but not ideal because the meat tends to dry out.
This recipe makes good use of the leftover dark and white meat from roasted chicken without the nee...