Thursday, November 26, 2015


- after all the farm chores and caring for animals - a good meal - like the one we had today - courtesy of a local culinary marvel - is another reason We are thankful!

Horned Dorset To Go Pick-Up Catering
Thanksgiving Day 2015
Available for pickup from the restaurant November 26, starting at 11:00 am No Minimum Order
Pre-order by November 15 for orders over 8 people Or by November 22 for smaller orders
$45 per person

............tasting notes


we had a few bottles of wine to savor with the meal

Signature Hot Cheese Soufflé with Crackers
this is a favorite - starting off every meal at the restaurant and a signature dish that goes way back.  my cousin loves it!

Traditional Roasted Thanksgiving Turkey
can't say too much about their meats - since I am a vegetarian
but they always pick the choicest cuts, the most tender meats, this turkey is no exception, cooked to perfection - Gene wishes there was enough for sandwiches tomorrow - but, like any culinary art - portion control is paramount - leave you wanting more - not stingy/ not gluttonous - just the right balance!

with Black Truffle Madeira Gravy 
their sauces, gravies, and dressings are the real star of the show

Sausage Apple Bread Stuffing
great - the only question we have is - can we have this again next year?

Potato and Leek Gratine

not smothered in cream - really delicate and delightful!

Sweet Corn and Chili Pudding

Raw Cranberry Orange Relish

accented with orange - exclamation point - to the meal!

Maple Roasted Brussels Sprouts
they make it easy to eat your brussel sprouts.

Green Beans Almandine

 - cooked to perfection - crunchy and tasty

Honey Baked Acorn Squash

Gene thought it was a yam - rich and earthy - one of my favorite veggies - winter squash

Spinach Salad, Pecans, Apple, Caramelized Red Onion Cranberry Vinaigrette
the lettuce is usually picked from their signature garden run by Roberta - a tart cranberry dressing.  Nice way to start or end your meal.  I like to start my meals with a salad.

Dessert Tasting: Pumpkin Pie Cheesecake Apple Strudel Walnut Tart Bourbon-Vanilla Ice Cream Cinnamon Anglaise

Fresh Banana Bread, for Tomorrow's Breakfast 

Apple Butter

my Aunt's version creates a tender dough and scrumptious cookie
...I was a happy recipient!

1/4 lb butter = 1 stick
1/2 cup sugar
2 eggs
2 tbls sour cream
1 tsp vanilla
1 tsp bking pwder
2 1/4 cup flour

Monday, November 23, 2015

my favorite food - mixed salad with edible flowers and herbs and lettuce, like the one pictured here

Winter Luxury Pie Pumpkin

Winter Luxury Pie Pumpkin

pretty pumpkin- not thick enough texture -prefer cheese pumpkin and marina di chioggia


2 1/2 cups pumpkin puree - if you use the canned - 16 ounce is 2 cups
2 eggs - I've used just yolks, but prefer whole eggs for a lighter custard
3/4 condensed milk
2 tbl molasses
1/2 cup bwn sugar

salt, ground cinnamon, fresh nutmeg, ground cloves
Bake at 350 got 50 min
I use the pasta frolla pie crust and pre bake it

Brain Food: The Blueberry Years

just reading this, as my interest is turning toward a UPICK blueberry farm!

Sunday, November 15, 2015

Arugula: upick lettuce - early spring and late fall seasons!

Arugula is amazingly hardy to frost - already it has come back numerous times - subjected to below freezing temperatures.

I get my seeds from "seeds of italy", "baker creek", and page seeds in bulk - when available.

Saturday, November 7, 2015

Apple Sauce Muffins

To make the apple sauce I steamed the apples with skin on (organic + wild apple trees)

Than these muffins are made with the prepared apple sauce.

Easy Spice Cake
Adapted from Perfect Light Desserts by Nick Malgieri
2 1/2 cups all-purpose flour - YOU CAN USE CAKE FLOUR TOO
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
6 tablespoons unsalted butter, softened
1 3/4 cup packed light brown sugar - I ALWAYS USE LESS SUGAR
2 large eggs
1 1/2 cups unsweetened applesauce
2/3 cup toasted nuts, chopped or any chopped dried fruit you'd like - DID NOT ADD THESE

BAKE 350 degrees F. 

Vegetarian Sausage

there is a new company in town getting a lot of press - called BEYOND MEAT.
They are backed by very wealthy investors and Mark Bittman, a foodie former columnist for the Times.  They use pea protein as the main ingredient to produce a mock chicken, ground meat, etc.

My first try at veggie sausage with vital wheat gluten - shown above. 
"Vital Wheat Gluten is made from the natural protein found in the endosperm of the wheat berry"
"vitamins and minerals include phosphorous, iron, selenium.  vital wheat gluten is a low fat protein source."
.............................from livestrong.

INGREDIENTS- 1 cup cold vegetable broth, 1 tablespoon olive oil,  2 tablespoons soy sauce, 1 1/4 cups vital wheat gluten spices include: tumeric, 1/4 cup nutritional yeast, 2 cloves garlic, minced,  fennel seed,  red pepper flakes, sweet and smoked paprika, dried oregano, black pepperI'll tweak the recipe to make it taste more like the kind I purchase in the store. I might add Miso Paste...............they are from.  Mix together ingredients and shape with foil or parchment to form sausage - steam for 30 min and cut into pieces as shown when it is cool enough to handle.

The following are store bought - I've only tried the first item from Lightlife.

 LIGHTLIFE Italian Sausage
iNGREDIENTS: Water, Soy Protein Isolate, Soybean Oil, Egg White Powder, Dried Vegetables (Onion Garlic, Tomato, Red and Green Bell Peppers), Less than 2% of Potato Starch, Autolyzed Yeast Extract, Tapioca Starch, Natural Flavor (from Vegetable Sources), Canola Oil, Sunflower Oil, Wheat Gluten, Cellulose Gum, Evaporated Cane Juice, Spices, Sea Salt, Barley Malt Extract, Salt.

BEYOND MEAT "Italian Meatballs"
Ingredients:Water, Pea Protein Isolate, Expeller-pressed Canola Oil*, Palm Oil, Carrageenan, Yeast Extract, Calcium Sulfate, Methylcellulose, Garlic Powder, Maltodextrin, Potassium Bicarbonate, Spices, Potassium Chloride, Sorbitol, Onion Powder, Tomato Powder, Caramel Color, Tapioca Starch, Salt, Natural Flavoring, Sunflower Oil, Sugar§.

Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, eggplant, onions, naturally flavored yeast extract, red wine (red wine, salt), garlic, barley malt, onion powder, dried red bell pepper, fennel seed, granulated garlic, sea salt and spices.

"Concentrate powders usually contain at least 70 percent protein, but isolate powders contain up to 95 percent protein."  Although these products taste good - the downside is their list of ingredients is not the most simple whole food - and the prices are usually higher than what you can make at home.

Wednesday, November 4, 2015

BRAIN FOOD: A Farm Dies Once A Year

a son of owners of
share the stories of his parents farm business and writes about the time he goes back to the farm,  his ROOTS.