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The basic recipe for this soup came from Judith Finlayson’s cookbook, Vegetarian Slow Cooker Recipes. I have adjusted the recipe to give it a stew-like thickness. I’ve also added bay leaf and balsamic vinegar for a more complex flavor profile. This soup is wonderful with a hot piece of cornbread dripping honey or pumpkin butter. Serve … Continue reading
Even though a recipe might seem to be your very own creation, the idea had to come from somewhere. Every good cook stands on the shoulders of another cook. During our time on the land near Floodwood, my friend Myke and her husband, Gerry, came to visit. I decided to make spaghetti for them because it would be easy and … Continue reading
I originally found this recipe online. The original seemed to have ingredients missing, so I tinkered with it–as usual–and the result is delicious. It can be as spicey as you wish. Just increase or decrease the amount of sriracha sauce. Goes very well with a side of chilled kiwi fruit slices, mango, or bowl of … Continue reading
Dan and I buy maple syrup and wild caught salmon from a family just outside of Duluth. As a family they travel to Alaska every year to catch the salmon; then they fast freeze it and sell it. They also tap and make the maple syrup. I decided to experiment by combining the two and … Continue reading
I serve this recipe when I have guests and not a lot of time to cook. It is fast, easy, and looks like you spent half the day over a hot stove. I’ve tinkered with the reciped to reduce the fat a bit, but the flavor has not been compromised. Serve with a crisp salad … Continue reading
When TV dinners in segmented foil plates on TV trays first fed Americans sitting in front of the Milton Berle, Jimmy Durante, Perry Como, and Ed Sullivan in the 1950’s, Swanson’s chicken pot pie was my favorite–filled with chicken, peas, and carrots and grossly oversalted. I loved it. By the time I left home for college at … Continue reading
Cookery & Rhetoric 