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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.
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.
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?
Vegetables Every Day
By Jack Bishop HarperCollins Publishers
This terrific cookbook offers selection tips, preparation instructions and hundreds of recipes for wonderful vegetable dishes. “This recipe intensifies the flavor of Brussels sprouts and is designed for people who really like this small cabbage-and will surprise and encourage those who don’t. Here, the sprouts are braised, without blanching first, in a little cream and stock. They actually absorb all the cream and thus become especially rich and a bit sweet. A swirl of mustard gives the Brussels sprouts added flavor and an attractive sheen.”
The Essential Reference: Vegetables From Amaranth to Zucchini
by Elizabeth Schneider HarperCollins Publishers
This comprehensive book is a market manual, an encyclopedia and a treasure trove of recipes for over 350 vegetables. Stunning photographs as well as chef commentary on selection and preparation tips make it a bible for the kitchen gardener.
There's no reason to throw out perfectly good chard stems when a recipe calls for just the leaves. This thrifty dish reveals just how delicious the entire chard plant can be. Chard stems from which the leaves have been removed can be refrigerated in a sealed plastic bag for one day, so you can cook the leaves one day and the stems the next.
Belgian chef Pierre Gilissen's background included working at the British and Dutch embassies in Washington, DC where he cooked for such notables as Queen Elizabeth, Princess Diana and former President George H. W. Bush. In 2000, he and his wife, Susan, opened Belgique in a quaint Victorian carriage house where they made and sold authentic Belgian chocolates and exquisite European desserts that were as delicious as they were resplendent. Belgique’s Salon de Thè was the matching Victorian house next door where you could enjoy a memory-of-a-lifetime European cuisine. Sadly, Belgique closed when Pierre was enticed back to the British Embassy in D.C. At least we can still enjoy his Chicons au Gratin with this recipe!
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