Apple a Day
Julie | October 17, 2011
I love using every part of a purchase! In this case, the scraps from canning applesauce became apple jelly, and the cores from making dried apple rings became cider vinegar.
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Lemon Curd Halibut
Julie | June 18, 2011
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
Fennel Patties
Julie | June 21, 2010
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
Julie | June 20, 2010
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Scratching the Itch
Julie | October 19, 2009
A savory chicken and potato stew, laced with leeks and greens, and flavored with Dijon mustard. Perfect fare for fall and winter weather.
Creamy Goodness
Julie | March 14, 2009
A simple method for creamed corn that is a 180-degree change from the gloppy canned variety.
What’s Black, White and Red All Over?
Julie | November 19, 2008
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
Salmon Two Ways
Julie | June 14, 2008
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
Julie Had a Lotta Lamb
Julie | May 10, 2008
Boneless leg of lamb, broken down into Moroccan-spiced kebabs and a savory Irish lamb stew, thickened with potatoes and barley.
Something Fishy
Julie | March 7, 2008
The versatility of white fish: psari plaki with cod, sauteed tilapia with mustard-mushroom cream sauce, and every kid’s favorite, baked fish sticks.
