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This recipe was shared by my friend Linda Forrest. It keeps in the refrigerator for several days and just gets better.
Serves four
Serves 4 as main entrée
This recipe was adapted from Cooking Light September issue, 2013. Farro is a delightful grain, chewy and nutty, now becoming available in grocery stores. I served […]
Whisk together:
Serve with Bethel Heights Gewürztraminer
This pie with this wine make an unforgettable match.
1. Prepare one-crust pie shell* and line bottom of pie pan.
2. Peel and halve 5 pears and place one layer deep in unbaked pie shell. Fill in corners with
remaining […]
Pork shoulder is an inexpensive cut of meat. If you are willing to spend some time cutting it into two inch squares, eliminating as much of the fat that runs […]
Serve with Bethel Heights Gewurztraminer
Heat ½ cup vegetable oil in dutch oven until very hot.
Add one half cup flour and whisk over high heat constantly until roux is dark reddish brown (don’t let it burn).
Remove […]
Adapted from recipe, courtesy of Michael Chiarello
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This recipe is adapted from Mollie Katzen’s The New Moosewood Cookbook. I have added a cup of chopped ripe cantaloupe, which adds a sweetness all its own to this summer cold soup.
Makes 2 dozen
Roast the pepper over open flame […]
Note: If you do not keep sourdough, use any recipe for pizza crust.
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