Category Archives: Cookbook

CHILI VERDE SAUCE


Use this sauce to make green chili enchiladas, or combine with chicken or turkey to make a chili verde stew. Substitute vegetable broth to make it vegan. This sauce also freezes well. INGREDIENTS  2 pounds tomatillos  1 – 2 jalapeño peppers (depending on how hot you like it!) … Continue reading

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Jane Riley’s Meat Loaf


I’ve had this recipe floating around loose in my recipe file since my early 20’s.  My friend Jane shared it with me in 1986.  It’s written on a sheet of her oh-so-cool personal stationery, which is very tattered after so many years of use.  Anyway, it’s the best meatloaf I’ve … Continue reading

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Makah Ozette Potatoes in Bacon Cream


Ingredients 2 pounds Makah Ozette or fingerling potatoes, halved if large 1 medium onion, diced 2 tablespoons unsalted butter, melted 2 tablespoons extra-virgin olive oil 1  teaspoon salt, divided 1/2 teaspoon pepper, divided 1/4 cup heavy cream 1/4 cup chives, chopped 4 strips of bacon, cooked until crisp, then finely chopped Preparation Preheat oven … Continue reading

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Garlic Scape or Green Garlic Blender Pesto


Ingredients 2 cups green garlic or garlic scapes, cut into 1 inch lengths 2/3 cups olive oil 2 tablespoons nuts (walnuts, pine nuts, or pecans) 2 cloves garlic, crushed or chopped 1 teaspoon salt 2/3 cup freshly grated parmesan 3 tablespoons butter, room temp 1 tablespoon hot water   Directions … Continue reading

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Basic Pudding Recipe


Ingredients 1/2 cup sugar 1/4 teaspoon salt 1/3 cup unsweetened cocoa powder – if making chocolate pudding 3 tablespoons cornstarch or arrowroot 2 ½ cups milk 4 eggs yolks, lightly beaten 2 tablespoons unsalted butter, cut into pieces 2 teaspoons vanilla extract   Directions In a medium sauce pan, mix … Continue reading

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Anna’s Mom’s Turkey Stuffing


This is not a fancy recipe, but it’s my favorite!  My mom NEVER used prepared stuffing mix, but would freeze a piece or two (including heels) from each loaf of bread we used for the few weeks leading up to Thanksgiving.  By the time Thanksgiving rolled around she had all … Continue reading

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Valdi’s Apple & Chestnut Stuffing with Sausage


Ingredients 1# fresh chestnuts 6-10oz day old multigrain bread Little olive oil Little butter 8oz sage sausage choped 1/2 fine diced onion 2 fine diced celery stalk 2 crisp apples peeled cored and chopped. Little sprig fresh thyme Hand full chopped parsley 1/2 cup turkey stock Instructions Cook it how … Continue reading

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Bacon & Cheese Scones


Ingredients 5-6 Tablespoons Butter 1 ¾ cups flour 2 ½ teaspoons baking powder ¼ teaspoon salt ½ cup cooked, crumbled bacon ½ cup grated cheese 5 Tablespoons (more or less) half-and-half 1 egg, beaten Directions Combine flour with other dry ingredients.  Cut butter into dry ingredients until mixture resembles fine … Continue reading

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Wild Chanterelle Mushroom & Parmesan Omelet


This is dead easy, not even a recipe really. Whip up 6 farm fresh eggs.  Add a bit of cream, salt, and pepper and whip some more until frothy. Over med-high heat cook ¼ cut chopped onion and 1-2 cups Chanterelle mushrooms (cut up into ½ inch pieces)in 1 tablespoon … Continue reading

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Beef Marsala with Wild Chanterelle Mushrooms


Ingredients Beef sliced into thin strips (about 1 1/2 pounds), I use New York steak or top sirloin Flour, for dredging Salt and black pepper 2 tablespoons extra-virgin olive oil & 2 tablespoon butter (for cooking the meat) 1/2 pound Chanterelle mushrooms, cut into 1/2 inch pieces 1/2 cup sweet … Continue reading

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