Quinoa and Squash Gratin

This recipe does not fit the theme of our New England cookbook project, but it was a quick and tasty Monday night meal and I wanted to share. I’m looking for more quinoa casserole recipes for future weeknight dinners.

Servings: 6

Fresh 1 small red onion 1 small white onion 6 garlic cloves [...]

Roast Pork Loin

The pork turned out beautifully, but I must admit I am happier about the photo than I am the cooking. Our cookbook project is mostly about replicating the Glen-Mor Restaurant menu. A side project is to improve my photography skills – an effort progressing somewhat slower than our recipe repertoire.

Servings: 8 to [...]

Lemon Tart

The first Lemon Tart we tried used all of the lemon, pith and all, and it was too tart. The modified recipe discards the pith and resulted in a much sweeter lemon dessert.

Servings: 12

Fresh    1 Tart Crust, par-baked    1 lemon    1/2 cup (1 stick) butter    4 eggs


Oatmeal Raisin Scones

Scones were not on the Glen-Mor Restaurant menu, but this recipe is so good I had to share. I made these for breakfast on a Sunday morning and brought them in to work on Monday – receiving rave reviews.

Servings: 24

Fresh 1-1/2 cup butter, cold 3/4 cup half & half 3/4 cup [...]

Double Fudge Chocolate Cake

January was filled with birthday parties and we used the opportunities to perfect the Glen-Mor Restaurant chocolate cake.

Servings: 12

Fresh 1-1/2 cup butter, divided, additional for greasing 3 eggs 1-3/4 cup milk, divided

Pantry 12 oz unsweetened chocolate, divided 2/3 cup cocoa powder, divided 2-3/4 cups sugar, divided 2-1/2 tsp vanilla [...]

Cream of Mushroom Soup

This soup is fantastic – you should make it immediately.

Servings: 8

Fresh 32 oz. white button mushrooms 1-1/2 oz. salt pork 2 stalks celery 1/4 medium onion 6 Tbsp. butter, divided 2 cups milk 1/2 gallon (8 cups) Chicken Stock 1 cup Croutons, if desired

Pantry 5 Tbsp. all-purpose flour 1/4 cup long grain rice [...]

Tart Crust

This is a great tart crust recipe, adapted from my favorite cooking blog, Smitten Kitchen.

Servings: 1 tart crust

Fresh 9 Tbsp. butter, chilled, additional for greasing 1 egg

Pantry 1-1/2 cup all-purpose flour, additional for kneading (around 2 Tbsp.) 1/2 confectioners’ sugar 1/4 tsp. salt

Mix dry ingredients Combine the flour, sugar, and salt [...]

Blueberry Buckle

Blueberry Buckle is a great dessert dish to bring to the office or a dinner party. It stores at room temperature and reheats nicely in the oven at 350 degrees-F in 10 minutes.

Servings: 12

Fresh 1 cup skim milk 1 egg 2 cups fresh blueberries 1/4 cup (1/2 stick) butter, softened, additional for [...]

Baked Meatloaf

I don’t remember the last time I made meatloaf, but this recipe turned out very nice and I will definitely make it again. We ate it the next day in a Tomato Sauce over pasta.

Servings: 8 to 10

Fresh 3 eggs 1 bunch fresh parsley 3/4 cup skim milk 1 small onion, [...]

Fresh Tomato Soup

One of my many New Year’s resolutions this year is to be less wasteful, and one way I working on toward this goal is by bring my lunch to work. Soup is an easy and tasty way to pack a lunch for work, and Tomato Soup reheats very well.

Servings: 8 – 10