Carrot and Beef Stew with Red Wine

A classic French style beef stew with all of the usual characters – bacon, garlic, rosemary, onions, thyme, cognac, and lots of red wine.  I served the stew with a side of roasted potatoes.  Usually I like to cook my beef stew Belgium style, with lot of beer instead of wine, but I decided to…

Bacon Cranberry Jelly

I tested out some new cranberry jelly recipes last week in preparation for Thanksgiving. In past years I have made basic cranberry chutneys and sauces that do not require the extra step of straining the cooked fruit, but this year I decided to go ahead and make an actual cranberry jelly.  I made a more…

Cornbread, Kale, and Bacon Stuffing

Leftover cornbread, one final harvest of the garden kale, and BACON.  How can you resist the bacon? A simple dish that uses up some of the food that has been sitting around my kitchen.  Think of it as practice for Thanksgiving in a couple weeks. Ingredients: diced Cornbread Kale 3-4 diced strips of Bacon 1-2…

Breakfast Quiche

All of the traditional breakfast flavors wrapped up in a single slice.  It is great for a quick breakfast, and stores fantastically. Breakfast Quiche Ingredients: Pie Crust 10 oz. Breakfast Sausage (or Bacon) 3 thinly sliced Scallions 5 Eggs 1 cup Milk (or half & half – I use milk to lower the fat content)…

Bacon Dijon Vinaigrette

Bacon Dijon Vinaigrette is a good way to use up day old pre-cooked bacon, or bacon left over from that mornings breakfast.  It is a great dressing for kale salads, but can also be used on other salad greens.  A simple way to dress up your salad and make it shine. Ingredients: 2-3 pieces of…

Pesto & Butternut Squash Lasagna

I had this wonderful idea while brainstorming ways to use up some of the pesto I have been stockpiling – Maybe I’ll make a pesto lasagna… and instead of ricotta… maybe… I’ll use butternut squash! The crazy part is that it worked… Superbly!  The sweetness of the butternut complements the boldness of the basil while…