Potato Salad

Some planning ahead is required for this potato salad in order provide enough time to let the potatoes cool completely. I highly recommend making the extra effort and using homemade French dressing instead of bottled.

Servings: 8 to 10

Fresh    3 lbs. Yukon Gold potatoes    1/3 cup French dressing    1/4 small onion [...]

Mashed Turnips

Jim loves mashed turnips – an easy and versitile side. I served it tonight with Broiled Swordfish and the two of us ate four servings.

Servings: 4

Fresh    5 medium turnips    2 Tbsp. butter

Pantry    1 tsp. salt    1 tsp. ground pepper

Prepare turnips Peel turnips in place in [...]

Beets in Orange Sauce

The original Glen-Mor Restaurant recipe used canned whole small beets. I love fresh beets and don’t mind the work and stained hands, so I adapted the recipe to use fresh instead of canned. The beets will keep in the sauce for 2 to 3 days in the refrigerator.

Servings: 4

Fresh 3 medium [...]

Steamed Broccoli

Broccoli was a standard side dish at the Glen-Mor Restaurant, and this is my favorite way to prepare the vegetable.

Servings: 6

Fresh    1 lb. broccoli bunch, usually 2 or 3 large stems

Pantry    2 qt. water    1 tsp. salt

Prepare broccoli Remove leaves and chop broccoli – the stem [...]

Split Pea Soup

This flavorful Split Pea Soup is well worth the time and effort, and it is another excuse to use my new food mill. The Glen-Mor Restaurant served Split Pea Soup with Cornbread baked in the shape of corncobs in a cast iron pan. After some deliberation we decided we didn’t need another pan, especially one shaped like corncobs, [...]

Mashed Potatoes

The chef in a cooking class I took a few years ago heated the milk and butter before adding to the potatoes, and I adapted this approach. This method doesn’t impact the taste, but does keep the potatoes warmer for longer.

Servings: 8

Fresh 6 white russet potatoes 1/2 cup (1 stick) butter 1 cup [...]

Glazed Carrots

What should be a simple recipe was not so easy to master. The Glen-Mor Restaurant method used a double-boiler to combine the butter and brown sugar. We tried the double-boiler approach but could not get the consistency correct. The instructions below are easy to follow and the result was very tasty.

Servings: 4

Fresh 1 lbs. [...]

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 [...]

Cucumber Salad

This easy side dish should be made at least one day in advance of serving in order to let the flavors develop.

Servings: 6 (1/2 cup each)

Fresh 1 small Spanish onion 2 large cucumbers

Pantry 1 Tbsp. granulated sugar 1 tsp. salt 1/4 tsp. ground black pepper 2 Tbsp. canola oil 1/3 cup [...]

Red Flannel Hash

Red Flannel Hash is best made with leftovers from New England Boiled Dinner. The quantities are flexible and can be adjusted based on the amounts leftover. We revamped this recipe in August 2011.

Servings: 6

Fresh 3 medium beets 1 head cabbage 2 large carrots 1 large turnip 3 boiling potatoes 1/2 lb. [...]