Cornbread Stuffing with Jalapeños and Garden Sage
In my Ohio garden sage and thyme stay evergreen through most of the late fall and early winter. Berggarten is my favorite culinary sage because of how it looks in the garden all year and because of how it tastes. Fill your kitchen with the aroma of sage for the holidays. This cornbread stuffing with sage, thyme, jalapenos, corn, sun-dried tomatoes and parsley is for the vegetarians at Thanksgiving or feel free to stuff it into your favorite turkey before roasting. Here is... Read More
Roasted Green Chiles
Many years ago we lived in Albuquerque, New Mexico. Honestly, at the time, folks in the midwest didn’t know where New Mexico was. They kept getting it confused with a country. In addition to the light and the landscape it was the food that amazed me. Ordering enchiladas at a restaurant was not a simple decision. First it was the color of the tortilla, “Red, white, blue or yellow?” Then you had to choose the flavor of the sauce, “Red or green?”... Read More
From Garden to Gumbo
Okra is my new favorite vegetable and the star of the vegetable garden this hot, humid, record setting summer. Why do you think southerners love it so? Okra thrives in the heat. I can hear you now… oooh, I don’t like okra- too slimy. Don’t worry. It’s the goo that makes gumbo glorious. Chicken Gumbo Prepare the Chicken: 1/2 cup all purpose flour 1 tsp. paprika 2 tsp. coarse steak salt 5 chicken breasts, thinly sliced 1/4 cup butter Combine the... Read More
Cold Elder Flower Cordial
A few weeks ago, at the beginning of the summer- before this heat and humidity, I made some elder flower syrup. The recipe is in my book, The Kitchen Gardener’s Handbook and it’s simple to make. Fresh picked elderberry flowers are steeped in lemons, lemon juice, sugar and water for a few days then strained through muslin and poured into mason jars. The frozen syrup has been sitting in my freezer waiting for a special occasion. The first special occasion is today.... Read More
Lime Cheesecake with Chartreuse and Blueberries
Lately I have been crazy for Chartreuse- and I don’t mean the color, nor the mountain range. We have been concocting ways to use the elixir in everything from grilled vegetables to desserts. We’ve also been drinking it… in the recommended fashion with lime juice, soda water and a little sugar muddled with mint over ice in good company. The striking color of the liqueur comes from chlorophyll in the 130 herbs used to make the drink. Imagine the Carthusian... Read More
