Tag Archives | Fall 2009 Recipes


1 cup French green lentils, (8 ounces)
1½ teaspoons sea salt, more to taste
1½ tablespoons olive oil
2 cups chopped leeks, white and light
green only
1 large onion, chopped
1 medium sweet potato, diced (8 ounces)
1 large carrot, finely diced
1 large stalk celery, finely diced
1 bay leaf
1 bunch green chard, (8 ounces)
2 tablespoons cumin seed
1 cup chopped cilantro
¼ cup chopped fresh parsley
Pinch of cayenne
2–3 cups light vegetable broth
1–2 tablespoons lemon juice, more to taste

Rinse the lentils and combine them in a large pot with 4 cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat and skim off any foam that may have formed on top.

Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt and cook slowly until the onion is soft, about 8–10 minutes. Add the chopped leeks and continue cooking for another 20 minutes, stirring often, until the leeks and onions are turning golden.

Add the onions and leeks … Read More

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Here’s the recipe for our lemon pie. There’s no ambivalence with this (unless you insist on no dairy. I grew up on a
dairy farm. The eggs, butter, cream and milk are staying. My karma may be at risk, but not the cheese soufflé.) We pull
the lemons from trees in the backyard and the eggs come from the layers living in my friend Joan’s chicken condo (really,
it is so much nicer than the coop on my grandparents’ farm—and that was not a bad place for a barnyard chicken). Note:
You don’t absolutely have to use Meyer lemons, but you will taste the difference when you do.

Pre-baked pie crust (this can be done a day before if you like. See directions below).

½ to 1 cup Meyer lemon juice (7–10
⅓ cup cornstarch
½ cup sugar
3 to 4 eggs (3 if they’re large)
1 cup whipping cream
Grate 2 teaspoons zest from lemons, set aside. Squeeze lemons for juice—you want ½ to 1 cup, depending on how intense you like your lemon.

In the top of a double boiler put ⅓ cup cornstarch; ½ cup sugar (I actually like a little less than this—maybe ¼ cup … Read More

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4 cups escarole,
2 grapefruits, segments removed
½ cup shallot, sliced
Salt and freshly ground pepper

4 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 pinch ground cloves
¼ teaspoon salt
Black pepper to taste

Cut the ends off of the grapefruit so you can see the flesh. Do the same for the rest of the grapefruit, removing all of the peel and pith. Pick up the grapefruit in one hand and with a serrated knife cut out the flesh between the skins of each segment. Wash the escarole thoroughly and drain well. Tear into bite-size pieces. Add the grapefruit pieces to the salad leaves, along with the shallots.

Whisk the oil, vinegar, honey and cloves in a small bowl. Season with salt and freshly ground black pepper. Pour over the salad and toss.

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Sourdough Stuffing

From Alison McCormick

It is important that you use chicken fat as directed. One year I didn’t have any and it wasn’t as good.

3/4 Loaf Sourdough Bread (1 lb.)
1 large onion, chopped
2-3 ribs celery, chopped
6 eggs, separated
10 sprigs parsley, minced (we use more)
Giblets (optional)
Salt and pepper, to taste
Chicken fat as needed

Dip bread in warm water, squeeze out excess moisture and crumble coarsely into a large mixing bowl.

Sauté onion and celery in chicken fat and mix with bread. Cool and then add the egg yolks, parsley and giblets. Fold in stiffly beaten egg whites and season to taste.

Bake the stuffing in muffin tins in which a small amount of chicken fat is placed in the bottom of the cups.

Bake in a 400 ° oven until the top is browned and crisp.

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From Cheryl Palmer

Going into the holiday season, one of the things I most look forward to is baking with my daughter. I’m sure many folks share this sentiment. What started out as a means of keeping her entertained during the long winter break from school has turned into a well-loved family tradition. Because of her, the holiday baking went from being a bit of a chore that I would plow through to a task of which I savor every sweet step.

One of our favorite things to make (and sometimes give away as gifts on thriftstore serving trays wrapped in cello  is red velvet cupcakes. As it turns out, she’s an excellent helper—her clever idea to create a red sugar “ski slope” in the frosting leading to a snowman toothpick perched on top was ingenious. Oh, what a warm reception they receive the minute they arrive anywhere! They’re perfectly festive for the season, but that doesn’t stop us from enjoying them year-round. After much experimentation (and the sacrificial kitchen hand towels due to the use of red food coloring, for which I’m seeking a good substitute) here is our recipe:


½ cup unsalted organic butter, softened
1 cup … Read More

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From Kirsten Lindquist

This is one of my favorite Thanksgiving recipes that showcases the simple sweetness of root vegetables and the earthy aroma of rosemary.

1–2 parsnips, peeled
1 sweet potato, peeled
10–15 cloves garlic, peeled
1 small rutabaga, peeled
2–3 red or yellow potatoes
1 turnip, peeled
2–3 sprigs fresh rosemary, minced
Olive oil
2 teaspoons salt

Preheat oven to 400°. Cut up all vegetables into same-size pieces and toss with olive oil, rosemary and salt. Bake for 30 minutes or until tender when pierced with a fork. Serve immediately.

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