Strawberry Rhubarb Rose Petal Jam Print Prep time 10 mins Cook time 50 mins Total time 1 hour Recipe By: Sheila McDuffie Serves: 8 half-pints Ingredients 4 cups fresh rose petals (homegrown organic, please!) 1 cup well or bottled water 4 cups rhubarb chunks about ½-inch square 4 cups sliced strawberries, about 2…
Pear and Butternut Squash Chutney
This chutney, with the cinnamon and cardamom, has the taste of India. Here I’ve served it with a cheese and cracker assortment but it would go very well with samosas, pakoras, dosas, dal, or rice. The cheese, starting at the top center and continuing clockwise are a local cheese called Hereford, which is like a…
French Mustard Vinaigrette
Making a Niçoise salad today with the potato salad from yesterday. So here’s the dressing I’ll be using, a simple mustard vinaigrette. When making salad dressings, taste for the balance of oil and vinegar. Each vinegar will vary in dominance over the oil. Lemon juice is the mildest with cider and red wine vinegar…
Tomato Peach Chutney
Tomato Peach Chutney Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins Recipe By: Sheila McDuffie Serves: 8 half-pint jars Ingredients 6 peaches, cut into 1-inch chunks 2 cups cherry tomatoes, cut in half ½ cup raisins l 1 medium onion, coarsely chopped 2 cups raw…
Mexican Salsa Verde
This recipe can be made raw, roasted, or boiled. I prefer boiled to cut the harshness of the onion, so that’s the recipe I’ve given you below. Mexican cuisine dry-roasts aromatics and vegetables and the oil is added later, in this recipe once the ingredients are cooked and put through a blender. I quadrupled the…
Miang Kham: Thai Green Mouthfuls with Ginger Garlic Sauce
Miang Kham, a traditional Thai snack food, translates as ‘little mouthfuls’. This is by far my student’s favorite in my Small Bites from Around the World cooking class, even though it’s the simplest recipe to make. All that’s required is a little gathering of ingredients, a little toasting of dried coconut, some chopping of shallot…
Cheesecake with Raspberry Sauce
30 years to this day. It was a Friday the 13th. I knew Lewis was going to propose to me the next day, Valentine’s Day. We were going upstate to look at property in Sullivan County and I had planned and prepped an elaborate picnic lunch of Fried Chicken, French Potato Salad and Cheesecake with…
Moroccan Preserved Lemons, Harissa, and Ras el Hanout
My students often ask me what my favorite cuisine is and invariably I answer Moroccan. I love the taste triumvirate of the hot harissa, preserved lemons, and complex ras el hanout, all pulled together with the sweet addition of a spoonful of honey. One of these ingredients you must plan for a month ahead…