A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
Cheddar Scallion Jalapeno Scones
These savory scones fill the kitchen with a mouth-watering aroma when I bake them on a Saturday morning.
Sheet Pan Pork Chops with Jo’s Korean Marinade and Spicy Carrots
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
White Bean, Sausage, and Collard Greens Soup
The flavor of the hot Italian sausage that they make at Sutter Meats in Northampton, MA is really what makes me crave this soup.
Fish Chowder
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
Shrimp Creole
This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.
Cream Tea Scones
These classic cream scones are perfect for a weekend treat. The texture is quite different from the silky scones I like to make with frozen butter, but delicious all the same. For a slightly different flavor, sometimes I like to put a little citrus zest into the cream or replace some of the sugar with maple flakes.
Bolognese
If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Suet Cakes for Chickens
Hearty snacks for backyard chickens during the cold months.
Lemon, Herb, and Parmesan Baked Salmon
Super easy, fast, and flavorful way to prep salmon. If you leave the skin on the bottom of salmon filet it will crisp to perfection.
Bagels
Dick’s go-to bagel recipe for when we’re craving bagel and lox brunch.
Sourdough Stuffing
I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom or vegetable stock instead.
Beef Stroganoff
Creamy comfort food for when we get stew beef from our meat CSA.
Salmon Burgers with Spicy Hoisin Mayo
Super flavorful fish burgers complemented well by the crunchy quick pickles and sassy mayo.
Baked Feta with Halibut, Broccolini, Tomatoes, and Lemon on Farro with Dill
I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.
Crab and Halibut Bisque
Rich. Thick. Creamy. Flavorful. Decadent. Delicious.
Shellfish Stock
The perfect base for making a decadent seafood bisque.
Basic Tomato Soup
This is my go-to when craving comfort food on a cold and rainy day. Even better if there’s a grilled cheese or tuna sando to go with.
Sourdough Croutons
Crusty, buttery, garlicky deliciousness. Perfect in a caesar salad or tomato soup.
Basic Chocolate Cupcakes
Easy. Delicious. Perfect to satisfy any chocolate craving.
Roasted Cauliflower with Sage and Pecans
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
Polenta Cookies with Rosemary and Olive Oil
If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).
Banana Oat Muffins
This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
Hakurei, Fennel, and Spring Onion Salad
Hakurei turnip, fennel, and spring onion are all in abundance this time of year in New England, and coming to us frequently in the farm share. This is a super quick, easy, refreshing, and crunchy side dish to add to any meal. It was such a perfect complement to our grilled salmon the other evening, and the leftovers made for a great snack the next day.
Strawberry Rhubarb Oat Squares
It’s that time of year in New England when strawberries and rhubard are in season and we munge them together to create tart, bubbling fruit concoctions.
Blueberry Muffins Studded with Sunflower Seeds
The addition of sunflower seeds balances out the berry sweetness with a fatty crunch.
Everything Bagel Seasoning
When Dick makes bagels, this is what we top them with. Then we break out the lox, cream cheese, red onion, capers…
French Lentil Salad with Ramp Vinaigrette
Wild ramps are in season here in New England and I’ve been enjoying their lovely flavor in a number of different dishes. Last year I made the French lentil salad from The Splendid Table and it was an instant favorite on our Thanksgiving table. This week I decided to adjust the recipe a bit based on what I had available at home, including some fresh ramps, and I love it even more!
Crème Anglaise
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
Ginger Garlic Five Spice Spare Ribs
Ingredients 1 rack of pork spare ribs, ~1lb 1/3 teaspoon five spice powder juice from half a lime 2 tablespoons […]
Basic Sourdough Boule
We don’t have bread in the house often, but when we have a hankering for it, this is my go-to for making a nice round crusty loaf of sourdough.
Rhubarb curd
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
Simple Vanilla Bean Bread Pudding
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
Blended Butternut
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Creamy Cauliflower Leek Soup
Cauliflower and leeks are two of my fave vegetables. Make em creamy with some additional flavors and I’m happy.
Buttery Rosemary Sourdough Buns
These delicious, herbal, buttery buns were a hit at Thanksgiving this year.
New England Spritzgebäck (Maple Spritz Cookie)
This maple spritz cookie is such a simple, delicious treat, even for those who aren’t a huge fan of maple.
Ginger Turmeric Applesauce
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Chocolate Brownie Cookies
Decadent, chocolatey, chewy, crunchy, flourless gluten-free cookies.
Cocoa Cupcakes
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Lemon Lavender Muffins
Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background.
Autumn Arugula Salad with Sprouted Beans and Lentils
A hearty salad with a perfect blend of autumn flavors. Spicy arugula, earthy lentils and beans, sweet apples, salty feta, nutty pecans, and a red onion bite, highlighted by a tangy apple cider vinaigrette. This is an absolute favorite.
Dr. John’s Chili
This is JB’s recipe from the Gourmet Nutrition cook book. We make it on the regular to have on hand in the fridge or freezer for an easy and nutritional meal option when we don’t feel like cooking or need something fast.
Butternut Squash Red Curry
Rich, creamy, delicious comfort food. Can be made vegetarian/vegan if you use vegetable stock and omit the fish sauce.
Cinnamon Star Bread
A slightly adapted King Arthur recipe. So gorgeous and delicious! Adding the clementine/orange zest is a must in my opinion.
Thai Basil Gin Fizz
I bet this would be delicious with a bit of Thai basil muddled into the lime juice and bitters, but I didn’t have any on hand to try it. The flavor from the bitters alone is pretty awesome.
Braised Chicken and Leeks with Greens
Succulent chicken breast. Leeks turned into creamy comfort food with a little parm and a quick broil. Served atop fresh baby greens. So good.
Cherry Gin Fizz
I featured this cocktail at a recent holiday party and it went over really well, even amongst folks who typically don’t love gin. I garnished some of those with rosemary, some with thyme, and some with just the lime.
Dark Chocolate Ginger Tart with Cardamom Shortbread Crust and Creme Fraiche
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
Dark Chocolate Peanut Butter Cupcakes
The most divine dessert for a chocolate peanut butter combo lover.
Chocolate Malted Ice Cream
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If you love that chocolate malted milk ball flavor…
Strawberry Lemon Curd Tart with Cardamom Almond Crust
Fresh berries picked from Red Fire Farm were the star of this beautiful and divine dessert. Whipped cream with vanilla, cardamom, and lemon zest to top it off.
Maple Chive Parsnip Cakes
A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.
Sausage Stuffed Butternut with a Side of Kale
Butternut, kale, shallots, and herbs from Red Fire Farm. Sweet Italian sausage from Hettie Belle Farm. Mozzarella from Maplebrook Farm (via Red Fire CSA). A super easy, delicious, savory dish straight from our local farms. <3
Red Curry Coconut Shrimp and Chicken
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.
Salted Caramel Bundt Cake
Next time I make this I’ll probably drizzle some chocolate ganache and sea salt flakes over the top.
Ridiculously Rich Potato Soup
Keeping on the soup trend, this savory potato concoction is super thick n creamy. Inspired by cold, rainy weather; an abundance of potatoes, onions, herbs, and bacon from CSA shares; and some freshly made chicken and turkey stock from Thanksgiving birds.
French Onion Soup
Soup season is still in effect. Hearty, rich, and flavorful; the perfect combo of caramelized onion sweetness, salty cheese, and a buttery base.
Roasted Heirloom Tomato and Blue Cheese Soup
Inspired by a friend’s post on Facebook, a recipe found online, and an abundance of heirloom tomatoes, onions, and garlic in my Red Fire Farm CSA share.