photograph by Jeffrey Placzek ~ spatchcock chicken ~ My friend Shelly introduced me to the idea of cooking a “spatchcock” or “butterflied” chicken at home. This method of cooking a chicken is so amazing, I’m quite sure we’ll never go back to the old way of roasting a chicken again. The poultry cooks more evenly…
~ butternut squash gnudi with browned sage butter ~ Since I made the gnocchi a couple weeks ago, I’ve been on a gnocchi/gnudi/dumpling kick. I love the versatility of these yummy little delicacies, and am having fun experimenting with different flavors and sauces. A beautiful, unique accompaniment to meat dishes, this particular gnudi recipe went…
~ Melissa Placzek’s Cornbread Stuffing ~ Now I realize stuffing is a touchy subject. Kind of like potato salad. Everyone believes their stuffing is the best. I grew up on the traditional (sort of greyish) white bread stuffing mixed with butter, turkey giblets, stock, onion, celery and loads of sage. Because there are so many…
~ cosmopolitan cranberries ~ An easy, delicious way to add pizzazz to canned cranberry sauce. The addition of orange and Grand Marnier! 2 cans whole berry cranberry sauce zest and juice of one orange 2 Tablespoons Grand Marnier Liqueur Combine the cranberry sauce, orange zest, orange juice and 1 Tablespoon of the Grand Marnier in…
Who remembers Crabtree’s Kitchen located in Marine on St. Croix? Originally this pioneer building was a general store, boat works, gas station and even a prohibition brewery! In 1949 Crabtree’s moved in as a convenient roadside cafe. A place where people who were enjoying a drive in the scenic St. Croix River valley could stop…
This is a great sandwich to serve with tea at a girlfriends’ lunch this time of year. Almost everyone seems to love the combination of flavors, and I’m always asked to write down the recipe. ~Thanksgiving Wrap~ (serves 6) 6 large, plain or flavored sandwich wraps 8 oz cream cheese, softened (you can use light…
“My idea of heaven is a great big baked potato and someone to share it with.”~Oprah Winfrey I was flipping through Julia Child’s “The French Chef Cookbook,” and came across this recipe for Potatoes Anna. I have made this dish several times, but this recipe is the best. It calls for an oven set…