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http://www.carolegbert.com
Musings on food from the Vermont kitchen of a painter and writer.
I followed the recipe for Garlic Scallion Almond Pesto that came in my first CSA bag. Made with garlic scallions, almonds, parmesan cheese and olive oil – it’s versatile quick and tasty. In an effort to overcome my habit of expanding wor (read full article)
I followed the recipe for Garlic Scallion Almond Pesto that came in my first CSA bag. Made with garlic scallions, almonds, parmesan cheese and olive oil – it’s versatile quick and tasty. In an effort to overcome my habit of expanding wor (read full article)
After I had decided to make egg salad to serve with tomato soup for a simple dinner, I discovered that there was no mayo in the fridge. Rather than hopping in the car and driving to the market, I decided that I had what I needed to make both mayonna (read full article)
After I had decided to make egg salad to serve with tomato soup for a simple dinner, I discovered that there was no mayo in the fridge. Rather than hopping in the car and driving to the market, I decided that I had what I needed to make both mayonna (read full article)
I created a lemon rosemary relish for Richard, my friend who loves to barbeque chicken even if he has to shovel a path through the snow to get to his grill. The relish is perfect as a way to add flavor and moisture to well browned chicken. It will (read full article)
If you are lucky enough to live in city where with a Middle Eastern Market you can buy a tube of harissa paste. If not or if you prefer to make it your own, here’s how to do: Harissa I cover ten dry chilies with boiling warm water for ten mi (read full article)
My third experiment was inspired by the success of the spicy cranberry sauce. I wanted to create an even more complex sauce with better color and texture. Roasting rather than boiling the cranberries would intensify the color and flavor of the fini (read full article)
This post is the first in a series of four. Check back tomorrow for part two. The first time I saw cranberry sauce I had no idea what the red, wiggly disc wedged between mashed potatoes and a slice of turkey could be. With a mother from England a (read full article)
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