My Wood Salad Bowl is filled with a fresh from the garden salad made to showcase summer's bounty. Green and yellow beans, yellow squash, green and red pepper served on pearled couscous with lots of fresh herbs and a garlic mustard vinaigrette. This was made to showcase the pickings from this week's vegetable garden.View full article →
My Granola is inspired by some of my favorite cookbook authors, and of course, my best taste tester, The Bowl Man. Here's a simple to make recipe and an easy one to adapt to your own tastes. The inspiration is the Maple-Nut Granola from Claire's Corner Copia Cookbook. If you were walking the streets of New Haven, Connecticut back in the early 80's, you will remember the iconic restaurant of Claire Crisculolo on the corner of the green.
With New Hampshire roots like mine, I love using Maple Syrup as the sweetener in this granola, but honey would be delicious too!
Preheat oven to 250 degrees. In a medium bowl, mix the oats, nuts, cinnamon, and wheat germ, if using. Pour the canola oil into a one- or two-cup measuring cup and add the Maple Syrup (or honey). Mix well. Spread in a 9" x 12" baking pan or cookie sheet with a rim. Bake for about 1-1/2 hours, checking every 20 minutes and stirring well. When light toasted, remove from the oven and add the dried fruit. Let cool. Store in a covered container for 1 week.
Thanksgiving 1982 -- The house was full. 16 friends and family members were gathered for the feast, including our 7-year old German Shepherd named Captain. Each newly arrived guest was given strict instructions, “If food falls on the floor, best to not reach for it. Captain will fight you for it, and he always wins. Captain lurked behind the couch and under the table at all our holiday gatherings. No falling morsel, no matter how small, missed his patrol.
I had a ham baking in the oven and a turkey out in the garage, where my electric roaster was used for holiday cooking. When dinner was ready, I asked my new brother-in-law Gary to bring the turkey to the table to be carved. Not long after, we heard terrible noises, a high-pitched scream and loud barking.
Yes, Gary had lost control of the wooden carving board. Captain beat Gary to the garage floor and now was proudly guarding his prized Thanksgiving bird.
We stretched the Ham around the table, and as you may have guessed, there were no leftovers.
Here are 4 simple steps to carving your turkey this holiday season. A sharp knife will make the task much easier, and so will the right wooden carving board.
Dazzle your friends and family with a beautiful turkey presented on the table with great style.View full article →
Plump turkey. Savory ham. Juicy roast beef. Each of these traditional holiday meats may require different carving techniques but they all have one thing in common – the need for a good wooden carving board with deep juice rings and a large surface.
Choosing the proper wood carving board makes slicing meat easier, safer and more effective. Here are five things to consider when looking for your next carving board.View full article →