Autumn Macaron Trio: Pumpkin Pie with Maple Creme, Maple Sugar with Pumpkin Ganache, Cumin with Citrus and Anise Let’s face it, macarons are chic little buggers.  How can we even think of calories when something is this adorable and well dressed?  With a few basic tools and a little finesse, macarons are simple to execute.  Below is the my Basic Macaron Recipe.  The recipe provides a solid base structure to customize anyway you wish.  As foliage is near peak in Boston, I play

Pan Roasted Monkfish with Siena Farms Summer Veggies. Want Some? Monkfish, or  “poor man’s lobster”, came in our Cape Ann Fresh Catch CSF this week!  Monkfish are opportunistic feeders and have a sweet tooth for shrimp, shellfish and sand eels.  The flavor  is rich, sweet and succulent reminiscent of lobster, without the hassle of a shell.  The texture of the meat is more firm than flaky.  *Personally, I am amazed that such a prehistoric looking fish contains such a sweet and

When I was 16, I lived in Denmark for 6 months.  Some of my nearest and dearest friends are Danish and I grew up with special Scandinavian traditions and specialities mixed into my life back on Bainbridge.  I think “rød grød med fløde” or Red Porridge with Cream is the prize of Denmark…well, at least during strawberry season, anyway.  It is a simple dessert, consisting of stewed red berries (traditionally strawberries), a little sugar, cornstarch and touch of lemon with a spl

Thyme Ginger Sole with Sorrel Yogurt Fisherman Nick brought us 4 gorgeous whole grey sole this week from our Cape Ann Fresh Catch CSF.  If you are lucky enough to get your hands on a whole fish, here is a great fillet demo from their website.  Flat fish have a different bone structure than cod or salmon so the technique is slightly different.  With all the tasty veggies coming through our farm share and the heat wave in Boston, this dish has an Indian twist.  The sole marinad

5 Minute Pie Crust This spring, I took an amazing pastry class out in LA from Pastry Chef, Clemence Gossett.  So while Pillsbury may have a place in my Thyme Lattice INGREDIENTS: yields 1 pie crust, top and bottom 355g all purpose flour, (I like King Arthur’s) 14g sugar 6g salt 325g butter, cold and diced into 3/4″cubes, (I like Land O’Lakes) 104g ice cold water PREPARATION: Combine the flour, sugar and salt in Cuisinart and pulse 10 times in 1 second intervals to incorporate

With just one bite… I can smell the dark roast coffee brewing and hear Harry Belafonte’s voice carrying through my grandparents beloved home in Carmel, California.  My “Oma” is famous for her heart-filled cooking and breakfasts from “scratch.” This recipe is like Oma- fantastic and adaptable.  She never lets a recipe or her pantry slow her down.  So, I would encourage you to play with your favorite fillings – either use what you have on hand or purchase what you love most!  T