Pork is a perennial favorite in our family. Roasts, chops, sausage, bacon, ham–there are so many cuts and preparation methods from which to choose that I think of it as one of the most flexible meat sources. The simple pork chop recipe below tastes amazing (if I do say so myself) and is perfect for a holiday main course. Continue Reading
Several holiday appetizer recipes I created were published in the November 19, 2010, issue of Whatcom Magazine. If you’re looking for snacks for visiting friends, you might want to take a look. Continue Reading
I really love the mild onion flavor of leeks, and I also love potatoes–all kinds of potatoes. Naturally, one of my favorite fall soups is Potato Leek Soup.
It’s a soup that excels for versatility. It can be served hot or cold. It can be rustic and chunkly or creamy in texture. Pureed smooth and with cream added it becomes vichyssoise, a soup traditionally served chilled. Continue Reading
Here’s a soup recipe I made recently from leftover vegetables and herbs that needed to be used before they became too ripe. The ingredients can be varied in almost every way you can imagine. If you want vegetarian soup, leave out the beef. If you have local chicken or turkey on hand, use that instead of beef. You can leave out or add just about any vegetable that grows around here. If you have homemade soup stock on hand, you can use that instead of water. Continue Reading