I love mushrooms. But I don't love most stuffed mushrooms. I have a problem with the consistency of the "classic version" (a paste), and if they aren't right out of the oven, the consistency is even more troubling on its way toward cold. So I made a "unclassic"--not to be confused with unclassy--version of stuffed mushrooms. Un-blended, … Continue reading “Not Your Classic” Stuffed Mushrooms
For those of you who aren't familiar, alcohol infusions versus mixing flavors into alcohol is like the difference between letting sliced fruit marinate in a jar of water and merely adding fruit juice to the water. Infusions don't dilute the original liquid or add volume to it. They leave behind pure flavor. I like … Continue reading Star Anise and Tangerine Infused Vodka
During the holidays, people get a hankering for sweet potato casserole. You know, that dish made up of sweet potatoes, marshmallows, and brown sugar? My problem with this traditional side is it's often made from canned sweet potatoes (full of corn syrup) and ends up being cloyingly sweet. But since it's one of my husband's … Continue reading Sweet Potato Casserole
If you've ever tried to peel and cut up hard winter squash, you'll appreciate how little effort this recipe requires. There are so many variations and adjustments you can make to suit your needs. I listed some ideas below to get you started. I tried the recipe as both sweet and savory versions, which were … Continue reading Butternut Squash Mash
This is a pear-fect holiday dish. The fragrance of vanilla, ginger, and cinnamon wafting through your kitchen will get you into the holiday mood. This is a lovely accompaniment to turkey, beef, or lamb. Try this dish instead of marshmallow or candied yams--you'll still get the sweetness you crave without all the crap sugar. Your … Continue reading Pear-fect Kale
Kristin Rath 