MINT PEA SOUP
Ingredients: 3 cloves garlic 1 medium yellow onion 5 cups low sodium chicken broth 4 yukon gold potatoes quartered ( or 12 baby yukons) 3 packages of organic frozen peas ( or 2 lbs of freshly shelled peas) 3 pinches sea salt 1/4 teaspoon pepper 1) Finely chop garlic and onion. 2) Sautee in a 1/4 cup good olive oil until onions are translucent ( about 3 mins). 3) Add 5 cups chicken broth, and get a nice simmer going. 4) Add potatoes, simmer for 15-20 minutes until potatoes yield to fork. 5) Add 3 pkgs frozen organic peas (adding a cup water if looks too thick), and cook for 5 more mins,...
Read MoreHONEYCOMB SWEET
Multicolored, festive silk pillow, edged with gold floral motifs over honeycomb background. Dimensions: 12 inches x 12 inches PRICE:...
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Seared Salmon & Maple Syrup with Herbed Dill Potatoes
So simple and a tribute to my Husband he really loves this dish – It appeals to his Irish/Scottish & Canadian heritage. We have the great fortune of having a Citterella http://www.citarella.com/ in our small town of East Hampton. Jason the fish monger always has THE best of the best in the way of fresh fish. You can’t go wrong with their organic farm salmon. So when the fish is fresh the cooks ONLY job is to cook it perfectly! Always ask for the first half of the salmon (take photo) so that you can cut it into portions and have the correct thickness. Remove the skin...
Read MoreHomemade Sorbet
Here’s how you make Wild Blueberry Sorbet. Have clean, dry glass jars at the ready. ( You’ll just need to make sure not to seal the glass until he sorbet is fully frozen.) Organic berries are a must, and Woodstock farms, well, they rock! They have WILD blueberries! The essence of summer in Maine. Yum. So here’s how you make the sorbet: Throw the following in the Cuisinart: 1 10 oz bag frozen fruit 3 tbs of Wild Blueberry perserves (Bonne Maman is best) 1/2 cup very good yogurt 1/4 cup plus a bit more sugar ...
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