Thanksgiving Favorites: Cornbread, Popcorn Balls & Pumpkin Pie

Popcorn balls recipe In the season of “all things cooking”, when the lights in the kitchen burn from early morning well into the late evening, we celebrate the harvest of Thanksgiving with some very basic and traditional recipes, including three variations of corn bread.

As found in The Blackberry Farm Cookbook, John Egerton writes in Southern Food: At Home, on the Road, in History, “A properly prepared dish of spoon bread can be taken as testimony to the perfectibility of humankind; a crisp corn bread, dodger, or hoecake, on the other hand, demonstrates another kind of perfection, an enduring strength that has not been improved upon in four centuries of service to hungry people.” Read more

Warning: Some Of This Material May Lead to Feelings of Discomfort

“Something strange is happening at America’s colleges and universities. A movement is arising, undirected and driven largely by students, to scrub campuses clean of words, ideas, and subjects that might cause discomfort or give offense.”

microaggressions atlanticSo begins an article in the September issue of The Atlantic Magazine, written by Greg Lukianoff and Jonathan Haidt entitled, “The Coddling of the American Mind”, in which they provide an in-depth look into the “trigger warnings”* and “microaggressions”* movement that is becoming institutionalized across U.S. college campuses, subsequently “affecting what can be said in the classroom, even as a basis for discussion.”

From the works of classic literature and paintings by renowned artists (such as the painting of Ulysses tied to the mast of his ship in which there were topless mermaids that Mr. Haidt used in one of his classes for a lesson on the weakness of the will, only to receive a formal complaint) to seemingly innocuous statements, such as “America is the land of opportunity,” Messrs. Lukianoff and Haidt describe an uncomfortable and disturbing environment where professors, threatened with formal punishments or the loss of their jobs, are left teaching in classrooms where their every word is policed by students who are dictating what academic resources are acceptable. Read more

Plumping Up for Winter in Maine at Duck Fat

Duckfat Restaurant Portland MaineIf you are a lover of quality food and are curious about what the latest trends in the culinary world are, a visit to the small city of Portland, Maine provides an enticing glimpse.

Portland has a uniquely strong farm-to-table movement and is considered the epicenter for the concept on the East Coast.  It has been nationally recognized as a “hub of innovative cuisine,” and referred to as a “gastro-tourism paradise.”

For years, talented chefs such as Sam Hayward of Fore Street Grill (opened 1996 and designated as a Top 50 Restaurant in the U.S. by Gourmet Magazine in 2001 and 2006), have been making their way north from Boston and New York City to Portland where they find a wealth of resources from farmers, fishermen, and artisans that provide for year round seasonal cooking and a more welcoming (i.e. less cut-throat) and supportive environment. Read more

Scrumptious Apple Pies From Scratch

Easy Apple Pie RecipeSetting out to make a pie can be a “very scary thing,” writes Deb Perelman in her cookbook, The Smitten Kitchen. As an “obsessive home cook” who suffered FOP (fear of pie), she was determined to master the art of piecrust making. It took several “pie seasons” of experimental distractions until she successfully arrived on top with the perfect piecrust, which as it turns out, is pretty basic and simple!

Below are three recipes, one from Deb Perelman’s described as a “buttery flakey crust” and two recipes that include the crust and filling. Two of the crust recipes use butter and the other from The Fannie Farmer Cookbook uses Crisco shortening, making it a more old-fashioned, but tried and true crust recipe nonetheless. Read more

Apples, Apples, Apples — All Things Apples

“Man has been munching on apples for about 750,000 years, ever since the food gatherers of early Paleolithic times discovered sour, wild crab apples growing in the forests in Kazakhstan Central Asia.”Apple Cookbook (2001) by Olwen Woodier

Apple cinnamon cupcakes recipe‘Tis the season for apple pie baking! While bakers everywhere are busy rolling out the pie dough, Cornell University’s New York State Agricultural Experiment Station in Geneva, New York has been busy rolling out 66 apple varieties for more than a century including Cortland, Empire, Jonagold, Jonamac, and Macoun.

In her book Apple Lover’s Cookbook, Amy Traverso writes about her visit with Susan Brown, one of the horticulture professors and apple breeders at the 50-acre lab in Geneva near Lake Seneca where they breed, develop and produce apples that are ever more appealing to the tastes of consumers, who tend to favor crisp, juicy and firm varieties.

Along with satisfying the taste buds of consumers, the horticulturalists also experiment with fortifying the health benefits (“an apple a day keeps the doctor away”) by breeding apples that have as much vitamin C as oranges and those that have high levels of quercetin, a natural antioxidant that may have a role in protecting the brain cells from Alzheimer’s disease. Read more

One More Cup of Coffee for the Road…

Facts about coffeeIn morning there is darkness, light and then a good hot cup of coffee. Rarely are we able to begin our days without it. Indeed, a sip of fresh, hot coffee in the morning is like magic, turning moans and groans into spoken words.

“Coffee is a daily ritual in the lives of millions of humans around the globe,” Tori Avey writes in Caffeinated: A History of Coffee. It is by far the world’s most popular beverage (more than 2.2 billion cups of coffee are consumed each day). Whether it is the pleasure of holding a warm cup or taking the first sip, it is as if God knew man would need something strong to entice him out of bed in the morning and help prepare him for the challenges of the day ahead.

Read more

October: Season of All Things Apples and Pumpkins

apple cider doughnuts recipe

Apples are “intrinsically connected to human history,” writes Amy Traverso in The Apple Lover’s Cookbook.  A lifelong lover of apples and food editor of Yankee Magazine, Traverso’s apple cookbook offers a wide range of recipes from Pan-Seared Salmon with Cider-Glazed Onions to Baked Apple Oatmeal Pudding.

“I saw the lush beauty of an orchard at full fruit, and understood why so much early literature, from the Bible to Greek and Scandinavian mythology, equates the orchard with Paradise itself,” she writes. “To me, an apple farm in September or October represents everything that is inspiring in nature – its abundance and sweetness – and strikes me as a spiritual setting as much as any church or temple.” Read more

A Cup of Hot Coffee and Brownie To Go, Please

easy brownie recipeSometimes, or once in a Super Moon, when there is much to be done and you need to boost a sluggish afternoon body, there is nothing better than a bite of a warm, homemade brownie and a sip or two of hot coffee to help you get to the finish line of “a day well lived.”

Below please find the recipe for a very delicious, rich chocolate brownie from one of our favorite bakeries, The Standard Baking Co., in Portland, Maine – a “bakery without spin” where “…you won’t find art work on the walls, fancy coffee drinks or deli sandwiches.” Instead, “the bread and pastry sell themselves.”

How? Simply put, “The Standard isn’t a brand, it’s a philosophy,” writes Jane Newkirk in The Standard Baking Co.’s book, Pastries. Read more

Falling Into the First Day of Autumn

Fall poemsYesterday was the first official day of Autumn, and it just so happened to be a picture perfect day where everything was “just right” – the soft blanket of blue sky, the sunny warm and still air, the full-blossomed, perfectly poised purple petunias. But “just right” never stays long – things change as nature, a “trustworthy guide”*,  shows us season to season as we now watch the coming and going of summer to autumn. The turning of leaves into an exhilarating brilliance ends with a falling into a cooler, darker, and heavier season. The lightness, openness and warmth of summer has departed leaving behind the “meeker” chillier mornings that Emily Dickinson wrote about in her poem about autumn below:

The morns are meeker than they were,
The nuts are getting brown;
The berry’s cheek is plumper,
The rose is out of town.

The maple wears a gayer scarf,
The field a scarlet gown.
Lest I should be old-fashioned,
I’ll put a trinket on.  Read more

Make Bourbon Great Again!

Bourbon drinksOne can never quite know exactly what it is that resurrects something from the past, but bourbon – the famed American whiskey – has risen from the ashes and been “made great again.”

Surely the popular TV series Mad Men has contributed to its resurgence – the “Mad Men Effect” – where men were men who drank manly drinks called the “Old-Fashioned”, but whatever the reasons involved, the rise of the “golden age of bourbon” is an undeniable reality. Read more