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John Scheepers
Bantam, CT
This salad dressing is lighter than most and more zingy than other ranch salad dressing recipes. We also use it on sandwiches, instead of mayonnaise or butter, to which we add ribbons of cucumber cut with a cheese slicer, thin wedges of avocado and alfalfa bean sprouts in addition to sliced meats and cheese.
There's nothing like Greek Tzatziki Sauce with rich, spicy foods. I also use it as a sandwich spread, a dip and a sauce to accompany Healthy Blooming Onions. Over the years, I've come to make this version that incorporates Cilantro rather than Dill, and more finely diced Cucumber than usual. Until Greek yogurt became so widely available, I used to make my own version from regular yogurt. If you don't want to do this, simply use store-bought Greek plain yogurt.
John Scheepers
Bantam, CT
This is one of those family dinner recipes that we make when we all need comfort food and we don't want anyone slaving in the kitchen right before dinner: perfect leading up to the holidays. It is a bit of a 1950's throwback (not that there is anything wrong with that) since it includes condensed canned soup. But I suppose we are allowed to make something like this every once in a while, particularly when it is such a feel- and taste-good concoction. It is a wonderful casserole to bring to a friend's home or for a family get together when you don't know exactly how many people are coming. A hug in every bite.
Odessa Piper, Chef-Proprietor
L'Étoile Restaurant
Madison, Wisconsin
One of the most talented chefs in the US, Odessa Piper is famous for marrying fine cuisine with the honest fruits of the land. She employs compound butters in L'Étoile's menu every season. She loves the last minute spike of flavor, color and texture they add to perfectly cooked vegetables. To contact L'Étoile for reservations, call (608) 251-0500. (We also make our own version of her Compound Butter that we freeze and use for cooking: we incorporate freshly minced garlic into the butter with a selection of fresh herbs.)
Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
Clafouti, a classic French dessert, is essentially an egg and cream custard poured over chopped “stone” fruit like apples, pears, peaches, cherries (or any other fruit with pits). One night, the corn was so tender and so very sweet that I thought it could have been dessert. That is when I thought of recreating Clafouti into a corn and Gruyère savory dish. It kind of tastes like a cross between a popover and quiche. Baked in individual ramekins and gently removed and placed on each plate, it makes dinner a special treat with almost no effort. I get it all ready to bake in advance and chill it until 50 minutes before dinner when I pop it in the oven.
John Scheepers
Bantam, CT
I concocted this between Christmas and New Year's when I wanted to serve something kind of special but nothing time consuming or tricky. It is also nice because you can prepare it in advance and freeze it. Just add the grated gruyere after you thaw it and before popping it into the oven. It is lovely served with a lightly dressed green salad and warm crusty bread.
Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
When summer Corn is at its peak, there is nothing better than this long time favorite~now, or over the winter. To prep the corn for winter soup making, cook the cobs for 5 minutes, dip them in an ice bath, remove the kernels from the cobs, scraping down to catch as much of the Sweet Corn "milk" as possible. Freeze the corn in 2 cup portions. The crab can be switched to bite-sized pieces of shrimp or lobster if you like.
Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
This is one of our favorite comfort soups for the fall and winter. It has a velvet-creaminess and a luscious essence-of-leek taste that everyone seems to love. The onion and shallot give it a deeper, more resonant taste topped off by the homemade croutons and chopped chives.
There are few nights that we wouldn't enjoy this easy and delicious creamed spinach. It goes with everything: roasted chicken, grilled steaks and fish of all sorts. On lazy nights, we heat up left overs and serve it topped with poached eggs. On the weekends, we use it for special breakfasts in our Nestled Baked Eggs Florentine. We add it into omelets and even scrambled eggs. It's one of the best most versatile leftovers ever.
The Totally Corn Cookbook
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by Becker & Mayer! available at Penguin Random House
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest. This simple recipe takes the steam-bath heat out of the kitchen since you don't have to preboil the corn in a big pot of boiling water. Infused with sweet-savory fennel and onion, it is the most luxurious, delicious creamy corn imaginable, perfect as a bed under grilled fish or poultry or as an elegant side dish. Once you taste this silky corn ambrosia, it will become your family's signature corn recipe for generations.
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