Suzi's Blog

Carrot Soup with Brown Butter, Pecans and Yogurt from The Broad Fork by Hugh Acheson

Carrots. What to do with carrots. Too often with our veggies we go simple. A little roasting or pan frying. Some sugar, salt, or vinegar and the veggies appear on our plate. In The Broad Fork, author Hugh Acheson suggest that you can employ veggies in vibrantly distinct recipes. Carrots, for example, are appearing now…

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Cake of Parsnip, Apple, Pecan and Maple Syrup from Big Flavors from a Small Kitchen

Yes, parsnips for dessert. I’m fine. Really. No need to adjust my meds. Taste buds are fine. I’m looking forward to spring. But in the lingering days of winter, there is the possibility here to do wonderful things with interesting foods. Have you ever in your life eaten a parsnip? In a soup? As part…

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Holiday Idea: Maple-Mashed Sweet Potatoes

You come in on Sunday afternoon. The snow has been shoveled, the wood stacked. That board pulling away from the side of the house has been nailed back tight. Although the days are getting longer, they are still short. The afternoon shadows are long and cold. On your kitchen counter you encounter some sweet potaotoes.…

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Maple-Glazed Roast Turkey with Applejack Giblet Gravy from Diane Morgan

Thanksgiving is just two weeks away. Time to consider the bird. How will you cook it? Same as every year? I’m sure your turkey last year was grand and it will be grand again. But, that bird can be grander. Author Diane Morgan, in The New Thanksgiving Table, describes this particular turkey version as burnished…

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