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- July 14, 2020
- John Scheepers
Bantam, CT
We hope that you will love our 3-Cheese Eggplant Parmesan as much as we do. We like to make a winter stockpile of Oven-Baked Eggplant in advance so we can make this supremely comforting dish whenever the spirit moves us over the winter. -
- July 14, 2020
- John Scheepers
Bantam, CT
This has to be the easiest recipe ever. It is also my favorite way to serve Asparagus. -
- July 14, 2020
- The Vineyard Kitchen: Menus Inspired by the Seasons
Chock-full of homey yet sophisticated recipes, the Vineyard Kitchen presents appealing seasonal menus to celebrate the best of each harvest. An acclaimed chef, Maria is the culinary director of her husband’s Robert Sinskey Vineyards in Napa Valley. Her mantra is “Eat seasonally, drink good wine and live a long and prosperous life.” Written like a seasonal cooking diary, you will feel like you have a new best friend. HarperCollins Publishers: 2003. -
- July 14, 2020
- John Scheepers
Bantam, CT
I created this quick hors d'oeuvre 20+ years ago when friends stopped by unexpectedly. It's as big a hit today as it was then. -
- July 14, 2020
- John Scheepers Kitchen Garden Seeds
Bantam, CT
If lobster instead of Canadian bacon is used to make Lobster Benedict, we figured we could add steamed Asparagus to make Asparagus Benedict. But we weren’t totally satisfied until we switched out the English muffin in favor of a Celeriac Cutlet. It’s an amazing combination of complementary tastes, and if vegetables are involved, it’s healthy, right? -
- July 14, 2020
- Nestled in northeastern Connecticut’s Mountain Laurel-studded woodlands, Still River Café is one of the best restaurants in all of Connecticut. Situated on the bucolic 27-acre North Ashford Farm, Executive Chef Kara Brooks creates seasonal menus with fresh, imaginative dishes that evoked reverent enjoyment and sensory delight. Her husband Robert lovingly grows vegetables and herbs nearby the beautifully restored 150-year old barn in a sun-dappled spot on the edge of the woods. It's a most magical culinary experience.
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- July 14, 2020
- The Hopkins Inn
22 Hopkins Road, Warren, CT
Phone: (860) 868-7295
www.thehopkinsinn.com
An enchanting 1847 Federal-style inn perched on a hillside overlooking idyllic Lake Waramaug, Hopkins Inn is famous for its award-winning contemporary Austrian cuisine. In the summer, one may dine on its shaded stone terrace overlooking the lake or, in the winter, in one of its cozy dining rooms warmed by crackling fireplaces. No celebration-worthy Ohms family event happens anywhere else (particularly Aunt Corry’s special dinner)! Open from late March through January 1st, reservations are a must. Served family style with every dinner entrée, Hopkins Inn’s Rösti Potatoes are the ultimate savory potato experience. -
- July 14, 2020
- On Sunday afternoons, we love to assemble as many fresh vegetables as possible for a big vegetable roast that we can reheat for dinners through the week. The trick is to cut each vegetable into similarly sized nuggets and to wash them and dry them very well so that they roast rather than steam. In ‘The Vineyard Kitchen: Menus Inspired by the Seasons’, Maria Helm Sinskey adds black seedless grapes into a roasted vegetable mélange and we have done so ever since our first read. If you haven’t read her cookbook, it is an absolute joy and the seasonal recipes are just wonderful. Roasting vegetables intensifies and elevates their flavor.
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- July 14, 2020
- Hold the Pickle
Bantam, Connecticut
This magnificent creation is but one of his exquisite soups that accompanied unique sandwich-extravaganzas. -
- July 14, 2020
- Vegetables Every Day
HarperCollins Publishers
This terrific cookbook offers selection tips, preparation instructions and hundreds of recipes for wonderful vegetable dishes. A lovely dish, this recipe captures some of the best flavors of summer in one light salad. For the best eye-pleasing results, use a mix of green and yellow wax beans. Serve with plenty of bread to sop up the juices from the salad.
