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Read more- John Scheepers
Bantam, CT -
Read more- John Scheepers
Bantam, CT
There are few matches made in heaven better than garlic and ginger root. And orange. After years of testing and tweaking, this recipe is our favorite go-to sauce for oven roasted chicken thighs. And salmon steaks. And..... -
Read more- Thanksgiving feels empty and sad without our Puréed Rutabaga Clouds. It's a family tradition that goes way back. The ingredients are not measured exactly, but by taste and consistency.
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Read more- John Scheepers
Bantam, CT
We love meat loaf, particularly when paired with fluffy mashed Potatoes and steamed Broccoli. In particular, we love the kind of meat loaf that has a light, fluffy, smooth texture, not coarse, heavy or dry. -
Read more- Shared with permission from Fine Cooking Magazine Kohlrabi-Radish Slaw with Cumin and Cilantro
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Read more- John Scheepers
Bantam, Connecticut
I’ve been making banana quick bread since the 70s. There’s something amazingly delicious about the taste of cooked bananas, and this recipe is about as easy as it gets. We added the Carrots as an experiment and ended up loving the result. If you need it to be more sinful, skip the coarse baking sugar on the top, and frost it with mascarpone cream cheese frosting once it cools to room temperature. Need more banana recipes? Try our recipe for Banana Pancake Rollups with Macerated Strawberries. -
Read more- John Scheepers
Bantam, Connecticut
This is one of those recipes that can serve as a base that you can tweak to match your family’s need for heat. You can add more Garlic, and/or roast more incendiary Hot Chile Peppers. I always make it a day or two ahead to avoid kitchen craziness later. If you haven’t grown and cooked with Tomatillos before, you’ll likely get hooked fast. Don’t be surprised to find that the husks are not always that easy to remove, and that the fruit is often sticky once the husks are removed. They just need a little wash up. If your plants are heavy with fruit, no worries. Harvest when ripe. Husk, wash and dry them. Freeze them on a cookie sheet and bag them in air tight freezer bags. It’s so nice to have a stockpile for the winter. We love to serve it on the side with Sue Torres’ Mexican chorizo and monteray jack cheese fondue. (You can snare her recipe along with a how-to Martha Stewart video here.) -
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Read more- John Scheepers Kitchen Garden Seeds
Bantam, CT
I love fresh bananas, but absolutely adore them once the skins are black, and the prize inside is mushy-gushy and spotted pale brown. Heaven help anyone who throws them away. My favorite recipe for extremely well-ripened (okay, rotten) bananas is for thin, crepe-like banana pancakes. We had them the first time at Emerson Inn by the Sea in Rockport, MA and made our own recipe soon thereafter. Using Bisquick makes these pancakes an easy, quick fix. The rolled up pancakes are perfected stuffed with sliced Strawberries that have soaked in a little orange liquor mixed with fine sugar. -
Read more- After years of making Olivia’s Buttermilk Pie (courtesy of Paula Deen, available at www.foodnetwork.com), I branched out and adapted her recipe into this easy and incredibly delicious Pumpkin version. It’s so easy to make your own Pumpkin purée from Pumpkins, or Squash purée from just about any variety of Winter Squash. Take a look at our easy Pumpkin Purée recipe. I love to make several batches of purée and freeze them in airtight freezer bags for use over the winter. It’s perfect for quick breads, cakes, cheesecakes, pasta
dishes, and this amazing buttermilk pie. (I like using Madagascar vanilla paste because it’s thicker than extract and has more flavorful vanilla bean seeds in it.)
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Read moreIf you're blessed with a nice stand of watercress, try this elegant and nutritious combination.
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