Roast Goose

Posted by on 8:44 am, Dec 21, 2011 in Recipes | 0 comments

Barbara C alerted us to this recipe in Saveur Magazine.  Looks like a great preparation to us!  This is a great site and we recommend it to all our home chefs! Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. This recipe first appeared in our December 2011...

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Bold and Spicy Beans With Butternut Squash and Apples

Posted by on 4:07 pm, Dec 17, 2011 in Recipes | 0 comments

There have been quite a few squash in the packages of late.  You might want to try something new and different than the typical uses for them.  We searched until we found this recipe on About.com.  It sounds good to us, and would make a nice change of pace to the usual roasting or puree that you might be used to.  This would be great with a thick slab of...

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Onion Casserole

Posted by on 9:14 am, Dec 14, 2011 in Recipes | 0 comments

Here is a recipe for a casserole that is very similar to scalloped potatoes.  Try it as a side dish to use up your extra onions.  Use your favorite cheese, it is good with a sharper cheddar, smoked cheeses, or even try a blue cheese mixed with a plainer cheese. Don’t be afraid to mix it up with your favorite spices, like basil, red pepper flakes, or...

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Getting Goosed

Posted by on 8:55 am, Dec 14, 2011 in About Your Ingredients, Recipes | 0 comments

The tradition of eating goose on Christmas goes back to the middle ages.  Those who were wealthy, lords and the like, would feast on goose and swan for their Christmas dinner.  That would be combined with venison and whatever root vegetables could be had.  The peasants would typically have whatever could be found and a good lord would allow those in...

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Onions

Posted by on 9:14 am, Dec 13, 2011 in Recipes | 1 comment

I love onions.  I use them in nearly every savory dish I make.  Some people maybe a little leery of onions, but not us!  The last bags had a nice roast in them.  If you roast your beef with a few cups of water, you will have a nice beef stock when you are done.  Don’t throw that out, use that stock as the starting point for a great French Onion Soup....

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