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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.
Best-selling author Patricia Wells shares her love of French cooking with garden-fresh ingredients in this, her tenth cookbook. She presents irresistible recipes that will surely become time-honored favorites of your family. She serves this moist, dense cake with lemon sauce and a scoop of Lemon Thyme Sorbet. (William Morrow: An Imprint of HarperCollins Publishers: April 2007.)
As you might imagine, the fall bulb season is a rather hectic time of the year. That's when I count on the stockpile of magical envelopes in our freezer containing all the goodness of this year's harvest. My gremolata concoction is one of my new favorites. It is terrific melted over steamed or roasted vegetables, spread over a salmon filet (cook at 250ºF for 30 minutes), or rubbed under the skin of a roasting chicken. It's a terrific, easy way to harvest and preserve parsley for use over the winter when we need it most.
Voted one of the top 50 US restaurants by Gourmet Magazine, Arrows Restaurant is in an 18th century farmhouse overlooking prized flower, herb amd vegetable gardens on the edge of dense woods, just minutes from the rocky Maine coast. Acclaimed for their inventive, seasonal cuisine, service and old-world ambiance, Arrows incorporates their homegrown herbs and vegetables into magnificent creations inspired by Clark and Mark's international travels. For the garden salad at Arrows, they use whatever is best in the garden at the time. Herbs, field greens and even flowers have different flavors that will take a salad of simple lettuce from a monchromatic experience to the level of a rich, flavor tapestry.
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.
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.
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.
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?
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