These are amazing and delicious! And they are really something special because the Italian Prune Plums that these are made with are only available (in most areas of the United States) in late August and early September. I have a flavor memory that includes these dumplings which I have been craving for years. I am … Continue reading Plum Dumplings
I've had these cute 4" removable bottom tart pans for 2 years and I have never used them! The Sunrise Bumblebee heirloom tomatoes I started from seed in March are becoming abundant in my garden and New York Times Cooking featured an Heirloom Tomato Tart earlier this week. I could not resist. I adapted this … Continue reading Adorable Heirloom Tomato Tarts
Brown and set aside 1-2 lbs pork bones; 1 lb cubed pork* In same pan, sauté 1-1/2 cups chopped onions Then add & sauté a few minutes: 3-4 cloves chopped garlic 3-4 minced Serrano chili peppers Add: 3 C chicken broth (or water)** Bones Salt, pepper, cumin Bring to boil, reduce heat & simmer one … Continue reading Denver Style Green Chili Gravy
Sure, America needs this condiment to cut through our rich, buttery Thanksgiving meal and cleanse our palates, but isn't it also what makes the leftover turkey sandwich amazing? I think so! As a side note, we also spread our Cacia's Bakery rolls with this Chipotle Goat Cheese Spread a la Pati Jinich. The combination of … Continue reading Cranberry Sauce
The first step in making great gravy is, of course, roasting a turkey! The importance of the gravy is immeasureable in our house. We need it to be really good and flavorful and we need a lot of it because it becomes our favorite leftover meal... Waffles and Turkey Gravy. I usually need to spend … Continue reading Turkey Gravy
This is the base of so many of our Thanksgiving Feast dishes as well as the soup which inevitably follows. We actually make this twice each holiday- once the day before Thanksgiving with the neck and giblets (not the liver) and any leftover chicken bones we store every time we roast a chicken (which is … Continue reading Turkey Bone Broth
One of my favorite ways to preserve my summer garden herbs is in a compound butter. These butters will keep in the freezer throughout the winter and into the spring (that is, if you don't eat them before spring!). My sage plant was incredible this year! I didn't think it was coming back at all … Continue reading Sage & Citrus Butter
I grew up on Jimmy Dean Sausage. Let's face it, it's delicious! But now that I am more concerned about what's in my food, about what the animals that I eat ate and how they were treated, I need a replacement. I've been testing recipes for my own breakfast sausage for a couple of years … Continue reading Spicy Sage Breakfast Sausage
This summer I fell in love with Calabrian Chili Peppers! They are mildly spicy (is that a thing? In technical terms they are 1300-2500 on the Capsaicin Scoville Scale) and they become incredibly creamy when roasted and blended with garlic and EVOO. We've tossed this paste with penne and copious amounts of parmesan for a … Continue reading Calabrian Chili Paste
I met my friend Sue 20 years ago and although I now live on the east coast and she is still in Denver, we remain super close and connected. Over the past decade, Sue has also collected the most amazing group of loving, supportive and fascinating girlfriends. This summer Sue married the love of her … Continue reading Fermented Garlic Honey
The Daily Galette 