Tea at the Marshall House

     One of my favorite things to do is have afternoon tea.  I recently found out that the Marshall House in Leesburg, Va was having teas with a speaker.  It was part of the 2013 Katherine Marshall Tea Series, hosted by The George C. Marshall International Center.  How fun!  Tea and history together.  The Marshall House, which was formerly known in the area as Dodona Manor, is an 1820's Federal house with mid 19th century additions.  It is a National Historic Landmark,  and was the home of George C....more

Beef Brisket With Honey Mustard Glaze - Recipe - Braising Series

     This is a family favorite at my house.  The brisket is infused with lemon peel, garlic, onion, and cloves while it braises gently on the stove, and then is finished with sherry in the oven coated with a brown sugar, mustard, and horseradish glaze.  The thin slices of brisket are delectable and you will want seconds!(Serves 6-8)...more

Lamb Shanks - Recipe - Braising Series

  The Lamb Shank recipe in this fall's Braising Series has many wonderful Indian spices such as Cardamom, Coriander, Cinnamon, Turmeric, and Cumin to make a fantastic sauce to serve with the tender fall-off-the-bone shanks.  Do not be afraid of 4 inches of ginger root or a whole head of garlic.  It creates magic in the Dutch oven....more

Awesome Pot Roast - Recipe - Braising Series

This is the first of my Fall Braising Series.  I love, love, love this time of year for cooking!  My son gave me the name of this recipe.  So I will start with this one.  The warm spices, molasses, and balsamic vinegar make this a hit.  Everyone's mouth will water as your house fills with its spicy aroma.  Beef chuck blade roasts are my cut of choice for pot roasts.  They become melt-in-your mouth tender during the braising process.  Braising for a long time is a good thing here....more

Butternut Squash Purée - Recipe

     It is always a special time when the butternut squashes start appearing in the stores and farm markets.  It seems to be a herald of fall weather and slow cooking recipes to come.  Sort of like what my grandmother used to say about katydids.  The first hard frost will come 90 days after the first katydids start to chirp.  Katydids are those bush cricket bugs that you hear in the fall.  It is only fitting to reminise about grandparents, because mine use to make a butternut squash purée like this for Sunday suppers....more

Blanching Peaches - Recipe

Blanching peaches is a process that when all the stars are aligned, it is a joy to complete.  If not aligned, it is, well, it is just not.  This is how I align my stars....more

Summer Squash Stroganoff - Recipe

     Perhaps it is just that I am excited for fall and all the cool weather recipes to come that I decided to make a stroganoff tonight.  This is more of a transitional end-of-summer dish I think.  Instead of the traditional mushrooms, I am using the lovely summer squash that is available now, and using plain goat yogurt instead of sour cream (a lighter choice).  You may use plain cow yogurt if you prefer....more

Cream Corn Soufflé - Recipe

This is the best kept secret of the midwest ( I grew up in suburb of Chicago).  There is no actual cream in this dish.  The juices and starch from the cob makes a creamy sweet texture for the soufflé.  In fact there are very few ingredients besides fresh corn on the cob.  The secret is the tool used to cream the corn.  It is the corn cutter that is set to the cream setting that makes the magic happen.  Because it extracts juices and pulp from the cob in addition to the kernels.  The starches work as a built in thickener as it bakes.  So simple....more

Barbecue Sauce Recipe

The Secret Ingredient in this sauce is chocolate chips!  It is quick and easy to make, and oh so delicious!Barbecue Sauce(Covers 4 racks of Pork Ribs, about 1 3/4 cup)...more
@wdolderer It is yummy.  The chocolate is like a seasoning you can't put your finger on.more

Pulled Pork Recipe

     I like to make this recipe outside on my Big Green Egg, because the pork picks up the delicious smoky flavor.  An oven works just fine too.  I  also use organic pork or better yet, pastured pigs.  You will taste the difference.  This is a braising recipe, and is actually faster than a traditional smoked pork recipe, which smokes at a lower temperature.  This recipe comes out tender, juicy, and fabulous!  I am very pleased with the results.  It is great to make for the upcoming Labor Day holiday!...more