Mushroom Barley Soup

I came home from work to the lovely smell of mushroom barley soup, simmering on the stove. We made this again the following weekend as a starter for a dinner party.

Servings: 6

Fresh 2 carrots 2 stalks celery 1/2 large onion 2 cloves garlic 20 oz. white mushrooms 6 cups Chicken Stock


Stewed Tomatoes

Stewed Tomatoes is the first recipe we made when we started this project (photo at the bottom of this post). Over a year later, we are nearing the end of the project and remaking some recipes for photo upgrades before we go to print. One of our dinner guets suggested the sprig [...]

Coconut Custard Pie

The crust for first Coconut Custard Pie wasn’t chilled enough and melted during the par-bake step. The second pie didn’t have coconut in the custard and instead we just sprinkled coconut on top – and the result didn’t match Jim’s memory of the Glen-Mor Restaurant pie. Finally, third time is charm. This pie was a [...]

Red Flannel Hash II

We made New England Boiled Dinner for a dinner party and then followed-up with Corned Beef Hash and Red Flannel Hash using the leftovers. The first Red Flannel Hash made in January this year tasted right but the poached egg was very ugly. The photo today shows our progress as cooks and as photographers.


Oyster Stew

We found freshly shucked oysters from our grocery delivery service. This is an easy, classic stew that we enjoyed for a weeknight dinner.

Servings: 2

Fresh 6 oz. freshly shucked oysters 2 tsp. Clarified Butter 3/4 cups milk

Pantry 1/2 tsp. salt Oyster crackers

Saute oysters Melt Clarified Butter in a medium pot over medium heat. [...]

Cream of Asparagus Soup

Our first Cream of Asparagus Soup recipe was a nice cream soup, but the flavor of the asparagus was lost. With a few tweaks we recreated the Glen-Mor Restaurant’s version. The photo is one of my favorites for this book so far.

Fresh 1 lb. onion, approximately 2 medium onions 2-1/2 lbs. asparagus spears 6 [...]

Corned Beef Hash

Corned Beef Hash topped with a poached egg is the perfect breakfast meal the day after New England Boiled Dinner.

Servings: 4

Fresh New England Boiled Dinner leftovers:  - 1 lb. potatoes – 12 oz. Corned Beef 2 oz. onion 3 Tbsp. butter, divided 4 eggs

Pantry 1 tsp. salt, additional to taste

Prepare hash In a food [...]

Chocolate Cream Pie II

Last night we made our fourth Chocolate Cream Pie and finally mastered this recipe. The key is to heat for at least the amount of time noted in each step. Rushing through the recipe will result in a loose texture like one of our earlier attempts. I also upgraded the brand of chocolate and think [...]

New England Boiled Dinner

A quintessential New England meal, boiled dinners are time-consuming and often reserved for a once-a-week family gathering or holiday meal. Root vegetables are boiled and served with sliced Corned Beef. The Corned Beef requires several more hours of boiling than the vegetables, so if making both recipes in the same night, start with the beef [...]

Roast Duck in Orange Sauce

 We served Roast Ducks for a dinner party last Sunday night, hosting our photography class teacher, our neighbor and her granddaughter.

Servings: 6

Fresh 3 whole ducks (approx. 5 lbs. each) 8 oranges

Pantry 4 to 5 Tbsp. all-purpose flour

Prepare ducks Preheat oven to 350 degrees-F. Remove neck and organs from inside [...]