Cooking Show Recipes

June 2017 - Early summer

June 2017 - Early summer

Green Goddess Herb Dressing Yield: 1 ¾ cup 1 clove garlic 1/3 c. gently packed flat-leaf parsley, stemmed 1/3 c. chopped scallions or chives (or both) 3 Tbl. fresh dill, chopped (can also use tarragon or basil) ¾ c. good-quality mayonnaise ¾ c. sour cream ¼ c. fresh lemon juice (about 1 large lemon) 5 anchovy fillets, drained Pinch salt and generous cracked black pepper In a food processor combine the garlic,and all of the herbs, pulsing until well-chopped.  Add the mayonnaise, sour cream, lemon juice, anchovies, pinch of salt and generous black pepper.  Blend until completely smooth and a...

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March 2019 - Maple Sugaring Season

March 2019 - Maple Sugaring Season

Pan-Fried Apple & Maple Sausage Yield: 4 servings (8-10 patties) Ingredients: ¾ lb. ground pork 1 small apple, peeled & finely diced 2 Tbl. minced onion 1 clove garlic, finely minced ½ tsp. dried thyme ½ tsp. dried sage ½ tsp. dried savory Generous pinch nutmeg 2 Tbl. maple syrup 1 tsp. kosher salt 1 tsp. cracked black pepper 2 Tbl. olive oil In a medium bowl combine all ingredients except the olive oil.  Mix well with your hands though be careful not to over work the meat or it will become tough.  Shape the sausage into small 2” round...

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May 2019 - The Herb Garden

May 2019 - The Herb Garden

Strawberry, Basil, & Goat Cheese Bruschetta Yield:  6 appetizer portion Ingredients: 1 ½ c. thinly sliced native strawberries 2 Tbl. balsamic vinegar 1 small baguette, sliced ½” thick Extra-virgin olive oil 6-8 oz. crumbled goat cheese, at room temperature Cracked black pepper Fresh basil leaves, finely shredded Toss together the strawberries and vinegar in a small bowl and let sit at room temperature for 10-15 minutes to release juices. Preheat the oven to 400 and brush both sides of the bread generously with olive oil.  Bake for 8-10 minutes, turning halfway through, until the bread is toasted and golden (the...

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September 2019 - Harvest Supper

September 2019 - Harvest Supper

Pan -Roasted Chicken with Apples, Sage, & Cider Pan Gravy Yield: 4 servings Ingredients: 3-3 ½ lb. whole chicken, backbone removed (see below) 1 small bunch fresh sage leaves Kosher salt, cracked black pepper to taste 2 large firm apples, skin-on, cut into thick wedges 1 Tbl. unsalted butter 1 ½ Tbl. flour 1 c. fresh apple cider ½ c. chicken stock Butterflied or Spatchcocked  Chicken = removing the backbone completely so the chicken lays flat for quick, even, moist roasting or grilling.  Place the chicken breast-side up on a cutting board and use a heavy knife to carefully cut along both...

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