Author: Terry B

Sunday kitchen improv: Fried Polenta with Caramelized Onions, Mozzarella and Jam

Fried rounds of store-bought polenta are topped with fresh mozzarella, caramelized onions and apricot jam for lunch on a busy Sunday. Recipe of sorts below.

Fried Polenta with Caramelized Onions, Mozzarella, Apricot Jam

Sunday was yet another of our patented too-busy days. Marion spent much of it digging in the garden of our new old house. As Marion tells it, most of what she is doing now isn’t gardening, but getting ready to garden. Digging up and hauling away tons of debris from the demolition and rehab of the house—nails, shards of glass, wire, chunks of wood and plaster. She’s also unearthed countless marbles, coins of various denominations and vintages (including an Indian Head nickel too ruined to reveal its age), a small (and unfortunately broken) glass bottle shaped like an automobile. And this literate little fellow. Continue reading “Sunday kitchen improv: Fried Polenta with Caramelized Onions, Mozzarella and Jam” →

Septembers to remember: five recipes from our autumn archives

Cooking a post-worthy recipe is not happening this week. So instead, we take a look back at what we’ve cooked in some Septembers past.

Fish and Corn Chowder

Fish and Corn Chowder

Marion cooks up a hearty chowder, chock full of potatoes, corn, fish and bacon, giving it a sweet note by substituting corn stock for fish stock. You’ll find the recipe here. Continue reading “Septembers to remember: five recipes from our autumn archives” →

Falling for autumn: Roasted Chicken Thighs with Apples and Capers

Chicken thighs are seared, then pan roasted with apples, capers, shallots and rosemary for a meal that tastes like autumn. Recipe below.

Roasted Chicken Thighs with Apples and Capers

FOR MUCH OF MY LIFE, AUTUMN HAS FELT LIKE A BEGINNING TO ME. Starting with grade school, fall marked the start of something new. A new year, with fresh school supplies, new clothes, new classes—and sometimes, new schools (we moved a lot). After college, I taught for a number of years—first elementary, then college—and that autumnal sense of renewal stayed with me. Now, I get that same sensation in the kitchen when September rolls around. Continue reading “Falling for autumn: Roasted Chicken Thighs with Apples and Capers” →

Getting playful with pesto: five recipes improvise on a summer standard

Pesto is a quintessential summer meal maker—garden fresh, versatile and requiring little or no cooking. Here are five pesto recipes, from the traditional basil to creative takes using sage, cilantro and even kale.

Fettuccine with Pecan Pesto

A sudden abundance of basil in our garden has us enjoying quick weeknight—and lazy weekend—dinners of simply prepared pesto with pasta. But it doesn’t always have to team up with pasta. It can be tossed with cooked potatoes and green beans, spooned over grilled meats and fishes—even smeared on crusty bread as a snack or appetizer. And it doesn’t always require basil, as some of these recipes demonstrate. Continue reading “Getting playful with pesto: five recipes improvise on a summer standard” →

Mustard’s delicious disappearing act: Roast Chicken Breasts with Mustard and Sage

Chicken breasts are briefly marinated in olive oil, sherry vinegar, Dijon mustard and fresh sage, then roasted. The mustard quietly blends in, taking on a subtle role. Recipe below.

Chicken Breasts with Mustard and Sage

Mustard is pretty much our favorite condiment. At any given moment, we have five or six varieties in our fridge. We give each other mustards as stocking stuffers. We love its brash, tangy brightness when slathered on things and all the ways it can be transformed by various makers—a current favorite is Edmond Fallot’s Walnut Dijon Mustard. But a curious thing happens when you cook with mustard. It disappears. Continue reading “Mustard’s delicious disappearing act: Roast Chicken Breasts with Mustard and Sage” →

Trio of big flavors blends beautifully: Pork Chops with Basil and Garlic

A quick marinade of fresh basil, garlic and olive oil gives pan-grilled pork chops classic Italian flavor. Recipe below.

Pork Chops with Basil and Garlic

I like basil. Scratch that. I love it. Basil and rosemary are my two favorite fresh herbs. So when Marion recently announced that one of our basil plants was finally ready for harvesting, I was ready too. Continue reading “Trio of big flavors blends beautifully: Pork Chops with Basil and Garlic” →