If you love cheese, learning to make it at home can open a whole new world of culinary adventure. While some cheese requires special ingredients and tools, many cheeses can be made with equipment you probably already have in your kitchen. Continue Reading
Deviled eggs remind me of my Indiana grandmother and annual family reunions on various family farms where there were more people than you could count. My mother also developed the knack for making wonderful deviled eggs. I can’t help but continue to play with the recipes, though. My results have been turning out much better since I started buying locally produced eggs laid by healthy, happy chickens. Continue Reading
I don’t know anyone who doesn’t like potato chips, though the store-bought version is often a guilty pleasure. We all know the health hazards they present–transfats, high sodium, etc. But they’re just so…well, good!
Fortunately there are options. Making oven-baked potato chips isn’t very difficult, especially if you have a mandoline for slicing them thinly and quickly. (Be careful, those things are sharp! Use the hand guard.) The other trick for success is to watch the chips carefully in the oven. They go from done to burnt in seconds. Continue Reading
Okay, I confess. I love the old onion dip made with sour cream and dried onion soup mix. When I started eating as a locavore, I just had to come up with an alternative that tasted as good.
Here’s the recipe I concocted. I actually like it even better than the old version. Let me know what you think. Continue Reading
A lot of appetizers are served cold, but sometimes it’s nice to have warmer options, especially during winter holiday entertaining. These meatballs with a creamy wine sauce make a heartier offering, but still are bite-sized to keep them easy for your guests to eat. It’s also a simple recipe to prepare. Continue Reading
Years ago I clipped a recipe for two kinds of cheese cones from a magazine. They were called “cones” because nuts are used to decorate the cheese dip so they look similar to a pine cone.
This is a locavore adaptation of one of those cheese cone recipes. Serve it with fresh slices of apples to dip into it. Try using Honeycrisp apples, as they don’t brown as easily as other common apple varieties, or put the slices in 4 cups water with 1/2 tsp salt dissolved in it. Let soak for about 5 minutes, then drain. Continue Reading
Fresh caught local wild salmon is one of the great gastronomical perks of living in the Pacific Northwest. Smoking adds an extra special layer of flavor, but can also add to the cost (unless you know a fisherman). Fortunately, it doesn’t take much smoked salmon to enhance the flavor of otherwise mildly flavored dishes. Continue Reading