Store bought Marzipan can be found in most well-stocked grocery stores. Here is a recipe just in case you can’t find it – or you want to try making it yourself! 2-1/4 cups ground almonds 1 cup confectioners sugar, sifted Read More …
Marzipan
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Brazilian Vegetarian Feijoada with Black Beans
The challenge here was to create a meatless dish while retaining the distinctive smoky quality of feijoada (pronounced “fay-zhwa-duh”), the Brazilian national dish. The answer was to use a smidgen of liquid smoke, a prominent ingredient in commercial barbecue sauces. Read More …
Chilled Paella Curry
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed Read More …
Down East Haddock Chowder
Chowders are simple soups – usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar Read More …
Foolproof Chocolate Walnut Fudge
Everybody loves fudge. Here is a no hassle recipe that anyone can make. 3 cups semi-sweet chocolate chips 1 can Eagle Brand condensed milk pinch of salt 1 cup chopped walnuts 2 teaspoons vanilla In saucepan over low heat, melt Read More …
Hardtack
Hardtack was a simple flour biscuit issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier’s daily ration. It was square or sometimes rectangular in shape with small holes baked into it, and Read More …
Cervena Venison Burgers with Sweet and Sour Tomatoes and Horseradish Creme Fraiche
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
Fillet of Dover Sole with Braised Artichoke Hearts
Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further saute, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be Read More …
Classic Oyster Stew
Oyster Stew is a classic meal and a Christmas Eve tradition for many. That tradition is said to have started with Irish immigrants who fled here during the potato famine in the mid-1800s. They replaced a traditional stew containing ling Read More …
Cape Cod Game Hen
Adapted from a Larry Forgione recipe. Any game bird or free range chicken can easily be substituted here. Truly a New England style holiday recipe. Makes 4 servings 4 each game hens salt and pepper 24 each oysters, freshly shucked, Read More …
Veal Saute Szechuan
Here’s a Chinese restaurant-style dish that’ll have your taste buds zinging with flavor. Quick cooking on high heat helps keep the tender veal moist. 1 pound veal, thinly sliced 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons chili sauce Read More …