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John Scheepers
Bantam, Connecticut
Garlic croutons are awesome with Grilled Romaine, floating in Cream of Potato-Leek Soup or a top a classic iceberg wedge salad. They are so easy to make and so much better (and less expensive) than anything you could buy.
John Scheepers Bantam, Connecticut There is nothing better than a stash of homemade soup in the freezer over the winter. It tastes even better remembering how it felt to make it when the vegetables were just fresh from the garden.
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.)
One of our favorite restaurants in southern Maine is Hurricane Restaurant. You will delight in their exquisite preparations of fresh seafood, meats and vegetables; delicately herbed sauces and sigh-out-loud-wonderful desserts. Imagine such a flawless culinary experience coupled with the breathtaking panorama of Perkins Cove’s craggy coastline. For reservations, call (207) 646-6348.
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