Main Courses

Pumpkin Soup: Ready for Thanksgiving?

November 12, 2021 by Lee 2 Comments

Pumpkin soup is a popular dish in Jamaica, often prepared rustically, with chunks of pumpkin, chayote and okra, spicy with scotch bonnet peppers, and perhaps even a chicken foot or two! But the pumpkin soup we fell in love with was smooth, creamy and scented with thyme. It was such a favorite of my husband’s that I experimented at home so we could have it at any time.

The last few Thanksgivings have been a bit different for us, as they have been for many others. Since we aren’t accommodating the schedules of children or out of state guests, the meal has evolved into a day long eat-a-thon! We always start with “snacks”, as the charcuterie board has come to be known, accompanied by kir royale cocktails. Without anyone in a rush to get somewhere else, we have added a pumpkin course before the main event. This is usually either pumpkin ricotta gnocchi or pumpkin soup.

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Simplest Roasted Chicken

October 11, 2021 by Lee 1 Comment

Summer is over. It is the middle of October and just like that! it feels as if someone flipped a switch.

But there is a silver lining. And these days, we all need to grab hold of the bright side. So…

A few cool, rainy days in a row and I am ready to fire up the oven and savor the amazing smell and taste of a perfectly roasted chicken.

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Meatloaf

March 21, 2019 by Lee 2 Comments

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Meatloaf. That’s it…no fancy adjectives or list of specialized ingredients. Because in my house, there is only one meatloaf–and heaven help the cook who wants to change anything about the recipe!

Growing up I never understood why meatloaf was the butt of late night or school lunch jokes (until I got to junior high and tasted the ersatz “meatloaf” that they served in the cafeteria!). I loved it enough to request it for my birthday dinner. In fact, even today I generally double the recipe so that there will be plenty of leftovers….and chances are there will be a container in the refrigerator with a post-it note, staking someone’s claim for tomorrow’s lunch.

Eat the last piece of meatloaf at your own peril!

It does make a killer sandwich. Soft white bread, mayo, maybe some lettuce if you’re feeling fancy. Ok, so this wasn’t a planned photo. It falls more into the category of “mocking the husband for the absurd size of his manly sandwich”. But you get the idea!

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Ricotta Gnocchi

December 3, 2018 by Lee 1 Comment

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Can we talk gnocchi? What could be more amazing than creating the most ephemeral pasta in your own kitchen from only a few ingredients and without any special equipment? This is a project that is perfect for weekend days. Even small children can help roll out the dough and cut it with a butter knife, and having ricotta gnocchi in your freezer means you can have a quick and delicious meal any night of the week.

Years ago, I read an interview with the legendary chef, Thomas Keller of The French Laundry where he contended that repetition, is essential to becoming an intuitive cook. In essence, he instructs the cook to make a recipe exactly as written. A few days later, write a simpler version of the recipe down on paper and make it again. Repeat over several weeks, using fewer instructions and making small adjustments such as switching a vegetable or spice. Over this time, you will come to “own” the recipe, as well as gain an understanding of the techniques that are involved. Really, isn’t this how our grandmothers cooked?

Hopefully I caught your interest with the seasonal Pumpkin Gnocchi. Ready to branch out? Here is some repetition with a little variation from the gnocchi you may have tried making. The first recipe is for the basic gnocchi; the second is an idea for turning it into a main dish. But you can never go wrong with a side of fresh gnocchi with some tomato sauce or even just butter and cheese!

Skip the pancetta for a vegetarian meal and do try with your favorite GF flour if you eat gluten free. Leave a note in the comments to let me know how it turned out!

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Pumpkin Ricotta Gnocchi

October 29, 2018 by Lee 2 Comments

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It’s Pumpkin Season! Ok, honestly, I could take or leave a lot of the crazy pumpkin flavored products that flood the market this time of year…but I have always loved Fall. I love the cooler days and the gorgeous foliage here in New England; I especially love feeling inspired to spend Sundays in the kitchen with the range running and delicious smells filling the house. And one thing that says “It’s Fall!” to me is pumpkin ricotta gnocchi (with a healthy dose of sage brown butter, of course!).

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Greek Burgers

August 20, 2018 by Lee 2 Comments

Greek Burgers. Opa! I can’t say “Greek burgers” without hearing the words in my head, spoken in the voice of one of the uncles from “My Big Fat Greek Wedding”. Pass the Windex!

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This dish was inspired by another trip to Santorini. One of our teenage sons was craving a burger. You know, just a plain old, normal, American style burger. When his meal arrived, it was not what he expected–but a family favorite was born.

The restaurant proudly described the dish as a blend of meats, seasoned, and stuffed with cheese and they did not disappoint. The football-shaped burgers fit perfectly into a wedge of pita bread. Add a dollop of tzatziki and maybe a cucumber salad on the side and you will say “Opa!”, too!

Ingredient Notes

Meat: I generally use lamb and beef, but feel free to substitute pork for part of the total. Because ground lamb tends to have a higher fat content, it’s ok to use leaner (90%) beef. If you think you don’t like lamb, or haven’t really tried it, this is a good recipe to test the waters. You might be surprised!

Cheese: I always use Laughing Cow Creamy Light Swiss Cheese. It is soft and easy to shape in the burgers, but holds together pretty well once cooked. Besides, each box has eight wedges which will yield 16 2oz burgers–exactly the same as the two pounds of meat. Perfect!

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