Quiche Lorraine

I made two of these quiches for the brunch we recently hosted. It was the fastest dish to be eaten and the one that garnered the most compliments. The next time I make it I will take a picture of the quiche slices to add to this post.

Servings: 1 quiche, 8 slices


Roast Pork Loin II

In the next (almost last) phase of the cookbook development, we are repeating (almost) all recipes. This repetition confirms the instructions are accurate, the results are repeatable, and typos caught and corrected. For our New Year’s Eve quiet dinner at home, we repeated the Roast Pork Loin along with Glazed Carrots, Mashed Potatoes, and [...]

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.


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 [...]

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 [...]

Pot Roast with Gravy

We served Pot Roast for the first time tonight using the Glen-Mor Restaurant recipe, as best remembered by Jim. I struggled to take a good picture, and none of the photos capture how good the meal tasted.

Servings: 6 to 8

Fresh 1 boneless top round roast, approximately 4 to 5 lbs. 2 [...]

Pan-Fried Pork Tenderloin

We served Pan-Fried Pork Tenderloin at a casual Sunday night dinner party this week.

Servings: 4

Fresh 1 lb. pork tenderloin 1 cup milk 1 egg

Pantry 6 Tbsp. cornmeal 2 Tbsp. all-purpose flour 1 tsp. salt 1/4 tsp. ground black pepper

Pound Slice pork tenderloin into 1-inch thick rounds, should yield approximately [...]

Roast Leg of Lamb with Gravy

Tonight we roasted our first Leg of Lamb. The house smelled wonderful for hours. We seved the lamb with gravy and Homemade Mint Jelly.

Servings: 10 to 12

Fresh 7 lbs. boneless leg of lamb, tied 2 Tbsp. minced rosemary 6 cloves garlic 4 carrots 4 stalks celery 2 small onions 2 cups [...]

White Turkey Chili

Turkey Chili was not on the Glen-Mor Restaurant menu and won’t be included in the cookbook. I made a batch last night to accompany homemade Cornbread for an improved photo.

Servings: 6 to 8

Fresh 1 lbs. ground turkey 1 medium onion 4 cups Chicken or Turkey Stock 1 lime 1 bunch scallions [...]