SPICY PUMPKIN PIE

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I consider this the best pumpkin pie I’ve ever made.   AND THE EASIEST!!  I have been making pumpkin pie for more than fifty years of Thanksgivings.  Trying various recipes.  One that almost made the best pumpkin pie had pecans … Continue reading

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RILLETTES DE SARDINES … SARDINE PATE

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We all love appetizer recipes that go together quickly and have easily obtainable ingredients –  preferably already in your pantry.  Rillettes de Sardines (sardine pâté)  fills the bill to a T. I found this recipe in a cookbook by David … Continue reading

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LETTERS FOR MY LITTLE SISTER

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LETTERS FOR MY LITTLE SISTER by Cecilia B.W. Gunther with Melissa Hassard     Sixty eight women wrote this anthology about menopause.    They wrote  from the heart.  They bared their souls.  They shared their most intimate thoughts.  They did this … Continue reading

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HOW TO RENDER LEAF LARD

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LEAF LARD  . . .  the crème de la crème  of lard. This summer my neighbor and I  decided to raise our own pork.  We loved the idea that we would know exactly what we were eating.  We were taking … Continue reading

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BEET BORSCHT

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I keep a collection of baskets by the kitchen door.  A trip to the garden requires one carry the right basket for the occasion.  A small square basket for strawberries.  A very deep basket for kale.  Something larger and round … Continue reading

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PUTTANESCA SALSA – a quick recipe

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  Take the classic ingredient for Puttanesca sauce.  Deconstruct the recipe. Now it becomes  an extraordinary salsa perfect for everything from grilled sausages and fish  to grilled bread. Using this basic recipe you can joyful indulge in your own favorite … Continue reading

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ZEN AND THE ART OF PISTOU

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She rose early. Waited for the sun to dry the dew on the emerald basil leaves. Then before its rays could steal their fragrance she filled the basket. The heavy perfume of basil filled her kitchen. Mozetich’s music – Postcards … Continue reading

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HOT-SMOKED SALMON PATE

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There’s something magical about a working river.  It’s the romance of watching towering ocean going ships heading to exotic destinations.  The pure delight of the skill of a tug boat captain shepherding enormous log rafts down the river.  The small … Continue reading

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ZUCCHINI FRITTERS WITH FETA

I have a magic  zucchini factory in the garden.   One minute beautiful yellow flowers, then POOF elegant slender zucchini.

.  They can be served as an hors d’oeuvre or a starter course.  They don’t need a sauce.  Simply sprinkle some flaky sea salt and crumbled feta cheese on top of these crispy darlings.

Have enough oil in you pan, and the pan at the correct temperature to saute these fritters to a perfect crispness.

 

 

 

 

ZUCCHINI FRITTERS WITH FETA ... (aka KEFTEDES)
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Keftedes can be made with tomatoes, chickpeas, ground meat, and zucchini. They can be served as an hors d'oeuvre or a starter course. They don't need a sauce. Sprinkle some salt and crumbled feta on top
Ingredients
  • 2 medium zucchini (about 1 pound)
  • 1 tsp kosher salt
  • 1 generous tablespoon chopped fresh mint
  • 1½ tbsp chopped fresh dill,
  • ½ cup finely chopped onion
  • 2 generous tbsp chopped flat leaf parsley
  • 2 fat garlic cloves minced
  • ¼ tsp freshly ground black pepper (be generous)
  • 4 ounces (around 1 cup) feta cheese, coarsely chopped or crumbled
  • Grated zest of l lemon
  • l large egg
  • ¼ cup (or more if required) all-purpose flour
  • Canola oil, for pan-frying
  • ½ cup Greek yogurt (if desired for garnish)
  • Fine sea salt, for finishing
Instructions
  1. Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the kosher salt and let it rest while you gather and prep the remaining ingredients.
  2. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid.
  3. In a large bowl, combine the zucchini, mint, parsley, dill, onion, garlic, pepper, feta, and all but l teaspoon of the lemon zest.
  4. Stir in the egg and flour and mix until well combined. If your mixture seems to have a little too much liquid add additional flour.
  5. Put the canola oil into a large shallow pan; you want about ¼ inch or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat.
  6. Form fritters by hand or using a ¼ cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes in total. Drain on paper towels.
  7. Trans the fritters to a plate and garnish with a dollop of
  8. Green yogurt and a sprinkling of dill, the reserved lemon zest, and some sea salt.

 

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GREEN BEANS WITH BASIL … Haricots Verts au Basilic

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    To quote a favorite cookbook author, Patricia Wells,  “Young, tender green beans and basil are a Provençal marriage made in heaven.” The pungent, glorious basil combines beautifully with the sweetness of fresh, tender green beans.  When you have … Continue reading

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