Photography by Angie Norwood Browne https://www.theflavorbender.com/quick-easy-rough-puff-pastry/ Recipe 1 and 1/2 cups frozen blackberries 2/3 c. sugar 1 tsp. flour Pinch of salt 1/2 lemon zest Instructions Toss that all together and add roughly 2 tablespoons full to each hand pie. Roll puff 1/8th inch thick cut into 3×3 inch squares, use water or egg wash […]
Photography by Angie Norwood Browne Ingredients 1 Medium butternut squash 1 Yellow onion cut into wedges 5-6 Cloves of garlic 2 Carrots 1T. olive oil Squash seeds removed from squash and cleaned A handful of sage leaves 1T. olive oil 2 cups Chicken broth 1 Granny smith apple peeled and cut into chunks 1/4 tsp. […]
Photography by Angie Norwood Browne Radicchio Salad 4 servings 4 heads of a a mix of different types of radicchio 2 cup artisan bread crumbs 2T olive oil 6 thick slices of slab bacon eggs, 1 for each individual salad 2T chopped fresh thyme Wash radicchio and cut into pieces. Tear bread into small pieces […]
Photography by Angie Norwood Browne Recipe: Pomegranate Molasses 4 cups pomegranate juice 1/4 cup sugar 2T. lemon juice Heat to dissolve sugar in a 4qt saucepan, then simmer on medium low stirring occasionally, more often toward the end. If you want it sweeter add 1T of sugar at a time until its where you want […]
Photography by Angie Norwood Browne Did you know that the onion skin has lots of antioxidants? Recipe: Save onion skins when cutting up onions for other reasons. Put in glass container until ready to use. Steep onion skins with hot water for 15 minutes. I like to add oolong or ginger-turmeric with the skins for […]
Photography by Angie Norwood Browne Recipe Roasted Sunchoke and Garlic Soup 1 lb sunchokes 3 medium leeks 1 head of garlic 4-5 cups water or vegetable broth extra virgin olive oil salt pepper […]
Photography by Angie Norwood Browne Ingredients 2 bunches small radishes, Scrubbed 2 T unsalted butter fennel fronds and fennel pollen Salt and Pepper Trim largest leaves and most of the stems from the radishes, leaving the smallest leaves and about 1/2 inch stems. Cut the radishes lengthwise. Melt butter in a large saute pan over […]
Photography by Angie Norwood Browne Recipe Bright Green Leek Soup By David Tanis For The New York Times INGREDIENTS 6 medium leeks, about 3 pounds 4 tablespoons butter Salt and pepper 4 garlic cloves, minced Pinch of cayenne ½ cup rice 8 cups hot chicken broth or water 10 ounces baby spinach, washed Grated nutmeg, to taste ½ cup crème fraîche 2 tablespoons thinly sliced chives, for garnish 2 tablespoons thinly sliced tarragon, for garnish 2 […]
Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with the thinly sliced beets, slivered rhubarb and radish sprouts. Then sprinkle the horseradish on top, […]
Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES COOK TIME: 40 MINUTES SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1 inch piece of fresh ginger, peeled and grated 1 inch piece of fresh turmeric, peeled […]
Photography by Angie Norwood Browne Recipe We used blueberries, turmeric, cabbage, beets, and onion skins. 1 cup each of blueberries, cabbage, beets, and onion skin. 1T. turmeric 1 1/4 c water for each pot 1T. vinegar for each pot Put each ingredient in its own pot, add 1 1/4 cup of water, and 1 tablespoon […]
Photography by Angie Norwood Browne Ingredients 2 lbs. rhubarb stems, cut into small pieces 1c. sugar 2 vanilla pods, split in half lengthways 2-3 star anise 2-3 cinnamon sticks 1/4 c. rose water rose petals for garnish For the meringue 5 large free-range egg whites, at room temperature 1 T. sugar 2 tsp cornflour […]
