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Cuisine: American

Pumpkin Chowder – On The Fire

Pumpkin Chowder – On The Fire

Pumpkin Chowder It’s damp and cool this morning, 46°, and I’ve been working on firewood. I want comfort food today even though I don’t particularly need comforting (but my muscles might by the end of the day), something warm and satisfying. The New England Pie pumpkins we were given were irresistible. I baked two and let them cool overnight. Chicken stock came from the freezer, onions, potatoes and corn from a local farmstand, celery and garlic from my garden, and…

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Strawberry Rhubarb Cookie Bars – On The Fire

Strawberry Rhubarb Cookie Bars – On The Fire

Strawberry Rhubarb Cookie Bars Early summer, the magical time when strawberries and rhubarb are ready to be picked at the same time. It’s a short window here on the homestead. Rhubarb pops up as soon as the ground thaws but strawberries are much later in breaking dormancy. Rhubarb starts to go to seed when the strawberries are starting to show a faint blush of red. Garden tip: Cut the seed stem off to keep the rhubarb going a while longer….

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Italian Dressing Recipe – On The Fire

Italian Dressing Recipe – On The Fire

Italian Dressing Recipe Tis the season of salads! This is my standard Italian Dressing recipe. Of course it’s great for a veggie salad but I also use it in pasta salad and as a marinade for chicken. You can use this as soon as you’re done mixing it up or let it sit a while so the flavors from the dried herbs are at their best. This dressing stores well in a Mason jar in the fridge for about a…

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Seasoned Stuffed Cheeseburgers – On The Fire

Seasoned Stuffed Cheeseburgers – On The Fire

Seasoned Stuffed Cheeseburgers Well seasoned stuffed cheeseburgers are one of my favorite summer meals. I could live on cheeseburgers and pizza. Stuffing cheese in the burger and adding fresh tomato, lettuce and onion, maybe a pickle, and how about crispy bacon – perfection! Cheddar and Blue cheeses are my favorite. Choose whatever you like! You can add this seasoning to the meat before forming the burgers, or sprinkle it liberally on both sides. One batch of seasoning will season one…

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Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout One of the best parts of spring, at least for me, is open-water fishing. The only place we’re finding open water this year in early April is streams and the outlets of lakes and ponds. They’re great places to find brookies and salmon. We like to make the best of cold water fishing now since the salmon will head down to deeper water when the temperature rises. I like trout best but I don’t say no to…

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Lemon Marinated Feta Cheese – On The Fire

Lemon Marinated Feta Cheese – On The Fire

Lemon Marinated Feta Cheese Kristin brings a wonderful marinated sheep and goat milk cheese to me when she comes to visit. I stretch it out as long as possible by eating only one one-inch cube at a time. I use every drop of the olive oil, usually on Crostini, to get every last bit of goodness. This lemon marinated Feta cheese isn’t the same but it’s just as good in its own way. Preheat the oven to 400°. You’re going…

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Panko Parmesan Crusted Asparagus – On The Fire

Panko Parmesan Crusted Asparagus – On The Fire

Panko Parmesan Crusted Asparagus It isn’t asparagus season here yet, the garden is still covered in snow. I’m grateful that it’s in season somewhere, and I’m overlooking the distance it’s traveling to get to my table. Panko Parmesan Crusted Asparagus is easy to make but more time consuming than other ways I prepare asparagus. Note the temperature – not the usual 350°. Set the oven to 450°. The Panko crumbs and Parmesan cheese will meld together and get crusty in…

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Sweet & Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin

Pork tenderloin can be used in many ways. I like to dice leftover tenderloin for pork fried rice, slice it into 3″ thick slabs to butterfly and stuff, pan fry, and one of my favorites – Sweet & Spicy Pork Tenderloin. Adjust the amount of crushed red pepper to suit your tastes, but be careful to not overwhelm the sweetness of the sauce. Pork tenderloin is mild.

Teriyaki Meatballs – appetizer or main course

Teriyaki Meatballs – appetizer or main course

Teriyaki meatballs are a great make-ahead dish that can be used as a side or the main coarse. I use my standard meatball recipe and then adjust the teriyaki sauce to suit what we feel like eating at the moment. You can make the sauce a little thicker with a pinch more cornstarch. Add more garlic if you’d like. If you’d like a bit of heat you can add red pepper flakes. Basic Meatball Recipe 1 pound of ground beef…

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Sauteed Cabbage with Bacon and Walnuts

Sauteed Cabbage with Bacon and Walnuts

Sauteed Cabbage with Bacon and Walnuts With St. Patrick’s Day right around the corner we’ll be able to stock up on red and green cabbages at low prices. The sales are always great this time of year. Thank you farmers for growing mass quantities of cabbage over the winter so that we may feast! I like the contrasting textures of the crispy bacon, crunchy walnuts and soft cabbage in this dish. We traditionally have a New England boiled dinner with…

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