Sunday, November 11

Memories of Restaurant du Village at Gateway Community College

Restaurant du Village, Chester CT

Once upon a time there was a tiny piece of France in Chester, Connecticut called Restaurant du Village. On November 28, 2018 at Gateway Community College in New Haven we will turn the clock back and remember some of the dishes we served at Restaurant du Village in the 1980’s. The three-course meal will be prepared by students in GWCC’s Culinary Arts Program with a little help from me. The proceeds benefit the Gateway Foundation, which

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Monday, October 22

Roasted Squash Rings Stuffed with Quinoa Mushroom Salad

Roasted Squash Rings Stuffed with Quinoa Mushroom Salad is a good dish for a Thanksgiving buffet. Cook the squash rings and make the quinoa salad a couple of days ahead.

Quinoa is the Mickey Rooney of grains, small in stature but big on texture and taste. Slices of squash are the perfect portion control for the nutty grain in this recipe for Roasted Squash Rings Stuffed with Quinoa Mushroom Salad. You can even include it on your Thanksgiving buffet. Cook the squash rings and make the quinoa salad a couple of days ahead and you can serve it on your Thanksgiving buffet. Jump to Recipe

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Pear Almond Polenta Cake

Pear Almond Polenta Cake

Not too sweet with an intriguing combination of flavors, this Pear Almond Polenta Cake is the perfect autumn dessert.  Serve it at a holiday meal or make it to eat for breakfast over a long weekend. Jump to Recipe Pears and almonds make great partners.  I love a pear frangipane tarte, tender pears tucked into a bed of creamy almond, butter and egg filling.  But it’s fussy to make because you need to poach the

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Friday, October 19

Roasted Baby Beets with Watercress Yogurt Sauce

Roasted Baby Beets with Watercress Yogurt Sauce

First, we eat with our eyes, one reason to try this recipe for Roasted Baby Beets with Watercress Yogurt Sauce. It makes a lunch or first course when the weather cools. A light and fresh starter, this dish features an unexpected combination of sweet, tart and peppery flavors. Jump to Recipe The cover of Alana Chernila’s excellent new book Eating from the Ground Up inspired this recipe.  It pictures a plate of roasted radishes on

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Butternut Squash Leek Apple Curry Soup

Butternut Squash Leek Apple Curry Soup

Cozy season means snuggling in and savoring the last bits of warm sunlight each day. Soup is the king of comfort food we turn to for contentment and what the Danish call hygge. I hope this Butternut Squash Leek Apple Curry Soup gets you into the soup making mood. It’s more than the sum of its parts, somewhat salty, sweet and a touch piquant. Jump to Recipe This chunky soup combines chopped leeks and rough-cut

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Thursday, September 06

Wild Blackberry Preserves

Wild Blackberry Preserves on yogurt

My grandmother taught me to pick wild blueberries. On the lake in southern New Hampshire where we spent our summers, blueberries grew in the profuse underbrush. Picking them kept a bunch of active kids busy those long sticky days. Me, Charlot, Chris, Rolo and Annie followed the sandy road from our camp north to the neighbors’ yard where a narrow path led into the woods. The low bushes appeared in a clearing.  We ate as

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Friday, August 10

Homemade Almond, Cherry Coconut Granola

Homemade Almond, cherry coconut granola

A great batch of granola needs to be crispy and not too sweet.  It needs nuts, dried fruit and crunch. The idea for this homemade Almond, Cherry Coconut Granola comes from my internet friend Jeanette.  She emailed “consider creating a granola with almonds and almond butter. My grand kids would love that.” What a delicious request.  Eleven Madison Park’s granola recipe serves as my base. (They give it out to guests. I consumed my pint

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Tuesday, July 31

Emerite + Almonds: Summer Salad Combination

Emerite and Almonds

Harciots verts fines, the French call them, the thinnest, finest and earliest green beans of summer.  Today I picked the first green haricots from our Connecticut garden, a French variety called emerite.  Although green beans will dominate in a few weeks, right now we relish a plate of salad greens topped with emerite and almonds. The distinguishing characteristics of this pole bean variety are length and girth, or lack thereof.  These beans are straight, long

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Monday, June 04

Trap Fishing, A Sustainable and Ancient Fishery

North Fork Seashore in Autumn

Want to know where your fish comes from?  If you shop local along the Connecticut Shoreline, your fish might be hauled into Point Judith, Rhode Island.  And it may well be caught by trap fishing, a sustainable and ancient fishing technique still practiced off the Rhode Island shore.  I was introduced to this fishery last week at the New Haven Documentary Film Festival where David Wells showed his beautifully shot film on the fishery. His

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Thursday, May 03

Jambon de Bayonne

Jambon de Bayonne Green Almonds

You adore prosciutto di Parma. You’ve tasted jamón Iberico.  But have you heard of French jambon de Bayonne? It makes up the third star in the trinity of exquisite single-origin dry-cured hams from Europe. Christine Chesanek, owner of Fromage Fine Foods in Old Saybrook, Connecticut brought some into her shop for me.  (She sliced the ham for the plate of jambon de Bayonne pictured here into translucent pieces.) It is made by Delpeyrat, which has been

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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