Tag Archives: home cooking

Harvest Recipe: Roasted Delicata Squash with Bacon, Local Maple Syrup and Goat Cheese

John and I spent the 2020 Thanksgiving holiday in an unusually quiet fashion last year due to COVID-19. I still cooked the full dinner, because to me the Thanksgiving meal is about sharing love & gratitude, and I wasn’t going to let the coronavirus get in the way of that. We pivoted from our usual celebration and made doorstep deliveries of all the bountiful fixings. There were a few tears, a multitude of air hugs and kisses blown from a distance, and then we made our way back home on eerily quiet highways to a dining table set for two, instead of 20. This year we will be wading gently back into the hosting pool. We are having a small gathering and we’ll be taking safety precautions, because as we know, the pandemic is not over yet.

I’ve got many tried and true Thanksgiving recipes in my file, dishes that have made their expected appearance on the table, year after year. 2021 seems like a marvelous time to set the stage for the addition of some fresh arrivals. I’ve been writing and testing a few “new to me” dishes this week and will be sharing some of them in the upcoming days. The first of these is Delicata squash with maple syrup and bacon served on a bed of arugula and topped with herbed goat cheese. Read on for the recipe.

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Farm To Plate Recipe: Sustainable Sunday Brunch Made With A Farmers Market Bounty

“Food is about making an interaction with ingredients. If you talk to them they will always tell you a story” ~ Chef José Andrés

This food story begins with a Saturday trip to the Mill City Farmers Market in Minneapolis. I made my first visit of the spring season yesterday. The farmers market is an immersive experience for me and it was exciting to feel the energy of that environment again. Ingredients have a history and it’s wonderful to interact face to face with farmers and purveyors, and to hear them describe the essence of the flavors and origins of their products. There is an ambiance about it that is like no other.

The recipe I am sharing today is composed of all items purchased at the market. Read on for more.

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Semi-Homemade Fall Menu Ideas

 

Fall is the time of year in Minnesota when the air turns cool, the leaves drop and we mourn the end of summer.  I choose to think of it as the beginning of comfort food season.  A period of time when we can give ourselves permission to enjoy dishes that are just a little sweeter, a little higher on the calorie scale and that during the spring and summer may give us pause.  We’re still utilizing a variety of splendid fruits but now they are wrapped in delicate pastries, folded into beautiful harvest pies and added to rich bread puddings.  I truly believe that our senses can perceive the shift in seasons and our palates are inspired accordingly.

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Pantry Raid: Lisa’s Easy Tomato Cream Sauce Recipe

I get really excited about composing a great meal spontaneously, using only what I have on hand.  This recipe came together on a recent Sunday afternoon while I was perusing the pantry and mulling over what I could design for dinner in under 30 minutes.  I liken that sort of culinary exploration to a fashionista who creates new clothing combinations with basic items that they already have in their closet.  It may appear to have a unique flavor or appearance, but it’s assembled by challenging yourself to work with what you’ve got.

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