Roquefort & Leek Quiche
Real men DO eat quiche.
Entrees
Pumpkin Pancakes a la Timothy
Timothy Young of Food For Thought shares his recipe for Pumpkin Pancakes, prepared with delicious local ingredients and accompanied by locally ground coffee and cherry mimosas. Check out his website for the recipe and video.
Potato Rosemary Fontina Cheese Strada
Check out Cindy Ruzak's recipe for Potato Rosemary Fontina Cheese Strada, the October recipe winner over at Taste the Local Difference. Cindy writes, "The best thing about this great tasting strada is that it can be prepared the night before, and since it serves 12 is wonderful for a brunch. Our Grey Hare Inn guests truly rave about the blending of flavors in this dish that we serve with a first course of grapes from our vineyard marinated in wine and served in marscapone cheese sauce."
North Meets South - August ‘08 Dinner Club
August Dinner Club for eight features Caribbean Menu with *up north ingredients: Spice-Rubbed Pork Loin with Jalapeno-Lime Salsa, Viola's Corn and Hazelnut Spoon Bread, Mesclun Salad with Jalapeno Orange Cream, Starfruit Nutted Rice with Raisons, Curried Long Beans, Almond Fruit Tart with Lemon Cream
*denotes local food substitute in recipes
It’s Cruising Time Again
July and August seem to be the months most sailors...head to distant anchorages...Memories of our cruising days elicit thoughts of provisioning for the weeks on board.
What’s In a Chard?
All you ever wanted to know about chard. Check out Sally Ketchum's Record Eagle column "In the Kitchen: The truth about chard." Sheds a whole new light on this often disliked veggie. The Chard/Feta Torte sounds delicious, can't wait to try it.
Asian Rock Cornish Game Hens by A Matter of Taste
Impress your company with this easy-to-prepare recipe that leaves you with these fruity flavored hens loaded with fresh ginger juice and dried cherries.
Ready to Pick Rhubarb
Rhubarb is in season late May through June. Check out the Michigan Land Use Institute's Ready to Pick article on rhubarb for recipes, selection and storage tips, nutritional info and fun facts. You can also search for local farms that offer rhubarb. Do you have a good rhubarb recipe? Submit one by June 20 for your chance to win a great local food prize.
Pierogies benefit Historical Society
Fourteen cooks recently gathered to learn how to make pierogies at a fundraiser benefitting the Otsego County Historical Society. Check out the article in the Gaylord Herald Times, which includes a recipe from Rudi and Sandi Edel, who taught the class. The society offers cooking classes from time to time to raise money for museum expenses.
Plugging a locavore lifestyle
Just came across this great article by Nancy Krcek Allen in the Record-Eagle, titled Make a 'Locavore's Holiday': buy local.
"I woke to the knowledge that my chef colleagues and I are merely window dressing. It's the farmers and growers who should be lauded superstars with their own television shows," writes Allen, who's been a chef and culinary educator for 16 years. "But farming isn't sexy. This holiday season I cast my food dollar vote with my neighbor-growers."
Goats - Deer hum! Any connection?
My husband, Dennis keeps eyeing the local goat herds that wander the islands of the SE Caribbean and I think, missing the annual deer season in Michigan. An avid hunter, he kept us supplied with venison for the last thirty years. We've eaten venison in a variety of ways. One of our favorites was served a number of years ago at a wild game dinner at our home.
Pumpkin Recipes
Check out Janice Benson's Ready to Pick article on pumpkins on the Michigan Land Use Institute's Taste the Local Difference web site. You'll find a list of 37 farms in northwest Michigan that sell pumpkins, some interesting pumpkin facts, tips for preparing pumpkins, as well as recipes for Pumpkin Pancakes, Maple Roasted Pumpkin Salad, Pumpkin Bread Pudding with Caramel Sauce.
A Few Family Favorites
Over the years these recipes have become some of our family favorites. As the season ends I can always find the green beans, peppers, eggplant and zucchini at the local farmers' market. The recipes have come from various people and places.
Maggie Long - A Meal Inspired by the Garden’s Bounty
Maggie Long, group chef for Mission Management, presented this delicious menu to a full house at the Epicurean Classic Friday afternoon. Her career includes cooking for such fine restaurants as Stafford's Bay View Inn and The Moveable Feast in Ann Arbor. Notice all of the ingredients used that you can get right from your own garden or CSA. The menu celebrates end-of-summer flavors, Maggie explained, and she grouped foods that she thought sounded good together. The recipes aren't available elsewhere, but she readily agreed to share them on Up North Foodies. Thanks Maggie!
Categories
Join the conversation!
Make a Comment
Add your comments to the blog posts. No account needed.
Log In
If you already have an account, welcome back!
