Sunday, January 27, 2013

The Oyster Pan Roast

.. only from the Grand Central Oyster Bar.

One of my favorite dishes in New York City.


Sunday, January 6, 2013

Swedish Pizza.

Friday, January 4, 2013

Another year, a New Year!!

Fresh rabbit from the farm next door, stewed in the German style, on a wood burning stove.
It's going to be a good one!!


1 Rabbit (2 1/2 to 3 lbs.)
2 cups Dry Red Wine
1 cup Red Wine Vinegar
2 cups Chicken Stock or Water
1/2 lb. Bacon (1 inch cut)
1 Onion, diced
2 cloves Garlic, chopped
2 cups Mushrooms (your choice)
1 Bay Leaf (fresh if possible)
1 tsp. Pickling Spices (tied in a sachet, optional)
Salt and Pepper to taste

Rabbit Dredge:
1/3 cup all purpose flour
1 tsp. salt
1/4 tsp. pepper

A dutch oven or cast iron pot works best.

- Clean and wash rabbit under cold water, cut into desired size.
  (Any size will work, you can quarter the rabbit or cut into small pieces).
- Begin by sauteeing bacon, once crisp remove bacon but leave fat.
- Dredge the rabbit in flour mixture, shaking off excessive flour, brown on all sides, then remove.
- Add onion, garlic and mushrooms, sautee a few minutes; add bacon and rabbit back to the pot.
- Pour in the wine and vinegar, let reduce by a little more than half.
- Add chicken stock, pickling spices, salt and pepper.
- Lower heat and simmer for 1 1/2 to 2 hours, once your rabbit is tender the stew is finished.

(You can add sour cream once finished if you'd like a creamy stew).

Enjoy the New Year!

Monday, November 26, 2012

Farming and Weaving and Milking

Last year I met a wonderful woman who, when asked what she did for a living said.. "I'm a weaver"

Not many people can say that..
When she invited me to a weaving retreat in Maine I didn't think twice.

I'd never touched a loom, never picked up knitting needles, I once crocheted when I was a little girl.
Pretty much zero experience with fiber.

But being able to spend time on a working dairy farm in beautiful Maine couldn't be passed up.

The retreat was held at Nezinscot Farm, in Turner Maine.
An amazing place, run by an equally amazing family.

In addition to providing organic dairy the farm produces cheese, vegetables, fiber from various animals, meat, herbal products.. and the best part: the Farm Store.

At the store they bake, cook, and can.
If you ever find yourself in Maine take the time to stop by to see Gloria and her wonderful family.
Here's the link to the farm - Nezinscot Farm

some photos I took: 

Friday, September 7, 2012

Gallow Green

I've been spending a lot of time at The McKittrick Hotel.
Come visit, we now have food!

Wednesday, August 8, 2012

Crab Grave Yard
stumbled on in Ontario, Canada

Monday, August 6, 2012

Afternoon Coffee at Jack's Wife Freda
Be sure to order the Duck Bacon!