Monday, October 29, 2012

Italian Sausage Soup

It all began with an invitation to join friends at a local establishment, The American Hotelknown for their soups! The Kale Soup that night was delicious! I was determined to duplicate it!
I began by using local Italian sausage from Aberdeen Hill Farm in Gorham, New York~yum! 
I browned the sausage, onions, and garlic creating a rich base for deglazing.
Then I added beautiful purple potatoes from our Sunday Farmer's Market (for you CC)!
All the veggies are from our local farmers!
The result of my first try was a yummy sausage soup, but not the delicious green, kale soup my friends all enjoyed! This is a work in progress and one of the many reasons The RQ loves to spend time in the kitchen! Local readers, don't wait for The RQ to solve this mystery. Head on down to the American Hotel and ENJOY a hot bowl of soup!

Monday, October 8, 2012

Hearty Beef Stew

With the crisp air of autumn upon us, it is time for hearty stews and soups. Beef stew over mashed potatoes is a standard for many of us home cooks; and welcomed by all as we begin experiencing the shorter days of light and nippier temperatures. This beef stew is one of two we enjoy, and both share the fruits of a long summer harvest of local red table wine in the stewing! ENJOY!

Hearty Beef Stew

3 pounds beef brisket, chopped 1" pieces
8 strips thick cut hickory smoked bacon
2 Tablespoons butter
2 large sweet onions (vidalia/mayan), coarsely chopped
1-1/2 pounds carrots, chopped 1" pieces
2 cups red wine
2 cups chicken/vegetable broth
1-1/2 Tablespoons Penzey's Boquet Garni Seasoning Blend (savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, tarragon)
salt & fresh cracked black pepper to taste

Although this meal is easy and quick to prepare, you can't forgo the 2-3 hours in the oven that make the meat in this stew fork tender! In your dutch oven cook the bacon stovetop, but don't burn. Then add chopped beef, browning all sides. This will take two batches. Place first batch in a heat proof bowl with lid. Once second batch browned, add to bowl and cover. Next add a couple Tblsp of butter to the pot. Once melted, add chopped onion, carrots, and spices. After several minutes, stirring occasionally, return resting meat and juices to dutch oven. Add wine and broth; stir, cover, and place in a 250 degree oven for a few hours. A side of mashed potatoes or egg noodles are excellent compliments that make this stew a meal.

Thursday, October 4, 2012


P< and The Red Queen have been boiling and steaming lobster for decades! 

The MOST delicious lobsters accompany the RQ's sister when she visits from Maine! 

I can't think of a better way to celebrate twenty-five years than cooking for the man who always LOVES my cooking;-) Cooking lobster is easy as pie; and this year, steamed in beer, which makes for very tender meat.

Not to worry followers, b/c P< and The RQ will celebrate in style with a five course dinner paired with Scotch at our local restaurant, The Rabbit Room. Many of you may have read about this restaurant in Where Women Cook, Autumn 2012 (Alison DeMarco, co-owner & founder)!

As always, ENJOY!