Sweet, slow cooked and back-to-the-womb satisfying, Indian Pudding is a New England classic. This version is adapted from an old James Beard recipe, using maple syrup instead of molasses along with local milk and freshly ground local flint corn. I used dried corn kernels from my Pioneer Valley Heritage Grain CSA share, which was [...]
|
||||
|
Posted on March 25th, 2010
A week in Oaxaca inspired me to mingle the maple season here with a classic Mexican dessert — flan with a New England twist. Fried from my trip but blog-faithful, I preheated the oven and laid out the ingredients. Then I remembered something — a fabulous custard recipe from Lindsey Shere’s Chez Panisse Desserts. [...] Posted on March 2nd, 2010
My husband, Tommy, who at times I affectionately call “Mr Potato head,”kindled my passion for potatoes early in our 26 year marriage. Half Irish Catholic, half Irish Protestant, he grew up eating potatoes at every meal. These days, we often roast 5 pounds at a time for the two of us to keep [...] Posted on February 23rd, 2010
Seasonal shrimp anyone? Most of us are used to frozen or defrosted rather than fresh shrimp, so these Maine babies with their softer texture and slightly sweet flavor are a winter gift. Look for regional shrimp near you. (See below for more.) Here, I found them at the supermarket and at [...] Posted on February 19th, 2010
Moist, sweet and laced with tart cranberries, these staved off my winter blues by perfuming the house with their spices. They’re a relative of pumpkin bread, but with the locavore edge — local butternut, eggs, butter, apple and regional cranberries — all widely available during the cold months. (I even threw in some [...] Posted on February 11th, 2010
Pair oysters, long considered an aphrodisiac, with the sexy chocolate truffles on this blog for Valentine’s day. Or, for a playful winter feast, invite over a few fellow oyster lovers — only the most passionate. Shuck, giggle and slurp oysters from their shells, with your reserve nestled in bowl of snow. Long live live [...] Posted on February 4th, 2010
Back to basics this week: Two local ingredients in a mug — Warm Highlawn Farm milk with Ioka Valley Farm maple syrup to taste. Very soul satisfying. Plenty of upcoming book events and signings, including one tonight (Friday) at the library in West Stockbridge, Massachusetts at 7 pm. If you come by, be sure [...] Posted on January 26th, 2010
Here in New England where it’s been gray or white, white white, my breezy old kitchen seems to shake in the winter wind, and the supply of local fare is dwindling. So it’s time to winter forage, throw a log on the fire, crank up the Billie Holiday, and cook up a warming mushroom [...] Posted on January 17th, 2010
You’re going to like this juicy bird, which will perfume your kitchen with ginger and anise and arrive well-browned with hoisin glaze. It was born of loss. My neighbor, Ruth, has spoiled me for eggs. After lifting them, still warm from their nests, then poaching them ten minutes later, all other eggs pale. But [...] Posted on January 12th, 2010
Wake up winter! Now’s the time for fermented foods with their heady smell and stand-up-and-shout flavor. Good for the gut and dense with accessible nutrients, foods like sauerkraut and the kim chi here, extend the season when the ground is unyielding. Preparing fermented vegetables is easy, and you can invent your own variations over [...] |
Also by Amy CotlerThe Farm to School Cookbook
USDA approved school-tested local food recipes and a supplement for educators. Complete book on-line |
||
|
Copyright © 2010 Amy Cotler The Locavore Way - All Rights Reserved |
||||
