colcannon Colcannon is a staple in Irish fare. Similar to mashed potatoes, this side dish builds on widely used ingredients including potatoes, kale or cabbage, cream and butter. It is served alongside pork or Irish rashers, but is also delicious with corned beef. The nice thing with this recipe is that you can substitute or […]
mediterranean chickpea salad We make a lot of Mediterranean inspired food in our home because both Toby and I love the flavor profiles. One of our go-to recipes is a Greek-style salsa with tomatoes, cucumbers and feta cheese. Since chickpeas, or garbanzo beans, are used widely throughout Southern Europe, I added them to this dish
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Preservation fizz mocktail Our most popular cocktail at our restaurant Rail was the Preservation Fizz. Made with our Preservation Strawberry Balsamic Jam, this was a light and not too sweet drink that was perfect for any season. For those of you cutting back on cocktails after the New Year or not drinking at all, this
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Cranberry apple ginger chutney Cranberries are such a great winter fruit that adds complexity to a dish and a beautiful jeweled red color. In our house, we like to eat baked brie as a snack. Sometimes we just eat it plain with bread, but for a more festive appetizer I created this winter chutney. Fresh
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pomegranate, pear, walnut & bleu cheese salad I think a lot of times winter fruits get a bad rap compared to other seasons. Even though the selection may not be as plentiful, the fruit that is available is beautiful in color like cranberries, pomegranates, grapefruit and pears. They are also versatile in taste, most conducive
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French Shallot Soup with herbs As the weather gets colder, it’s nice to have some easy soup recipes to cozy up to during the winter. I had some leftover shallots, so I created this soup based on French Onion Soup. Using woody herbs like rosemary and thyme plus caramelized shallots and hearty beef stock, it
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Bubble & Squeak This recipe is the ultimate use for leftover mashed potatoes or cabbage. Growing up in England, THIS was the day after New Years staple. On the first, we would always prepare the tradition meal of Corned Beef and Cabbage with mashed potatoes, a nice brown mustard and fresh horseradish. The next day,
Satsuma Orange cake I am one of those people who love to watch my favorite movies over and over. It’s comforting to put them on while I am folding laundry, crocheting or working. I don’t have to focus on them because I’ve already seen them so many times, but I can have them playing in
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brussels sprouts with bacon, shallot & mustard Brussels sprouts are having a moment and I, for one, couldn’t be happier! Growing up, I never ate them. I always thought of them as bitter and not in a good sense of that taste. It wasn’t until I married Toby that I gained an appreciation for these
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lingonberrycosmo When we had our restaurant, Rail, Christmas was always my favorite time there. It was so cozy watching the snow from those big barn windows, decorating the troughs outside with evergreen branches, and hanging the wreath on the original 19th century front door. It also meant that we could break out our favorite seasonal