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 This is another dish that we made over the holidays; and it was so yummy that there were several requests that it be posted to Better Hens and Gardens - so here it is. The fennel and Gruyère cheese really elevate au gratin potatoes to a special dish. It’s can go from the oven to the table, or can be cooked ahead and [...] Continue reading Potato Fennel Gratin  This is a rich bread pudding that everyone seems to enjoy (and coworkers requested be posted here), and it really doesn’t need the whiskey sauce to be delicious. The bread pudding recipe is adapted from Best Recipes by Cooks Illustrated while the whiskey sauce is from Penzeys spice catalog. Bread Pudding 2 tablespoons sugar 1/2 teaspoon ground cinnamon 4 large eggs, [...] Continue reading Best Bread Pudding with Whiskey Sauce  This is a favorite lasagna that’s a little lighter and easier – because it uses turkey and the noodles don’t get precooked. The recipe can be made ahead, refrigerated, and then baked just before dinner; so it makes a nice dish to bring along. It’s adapted from Barefoot Contessa Family Style by Ina Garten. 1 yellow onion (chopped) 1 1/2 pounds sweet Italian turkey sausage (casings [...] Continue reading Turkey Lasagna  I like to make most things from scratch; but this is a quick, throw-together dish that’s great for so many potluck situations. Everyone always seems to love it. I’m sure it can be varied infinitely and there are many versions out there - we use Stephanie’s version. Anyway, this batch will be going to work tomorrow for Christmas lunch with the [...] Continue reading Hillbilly Beans  This is the time of year for making meaningful gifts; and these cherries are great if you have friends or family that like to drink Manhattans. Typically, maraschino cherries are added to a Manhattan – but these are ten times better than any maraschino cherry from the store! They’re pretty good spooned over vanilla ice cream too. 1 1/2 cups bourbon 3 tablespoons [...] Continue reading Bourbon Cherries  We had a great potato season in the garden this year; so we get to try lots of new recipes using potatoes. I wasn’t very familiar with the taste of tarragon; but like dill in potato salads so tried this recipe from Ina Garten’s “Barefoot Contessa How Easy Is That” and loved it – it’s a potato salad [...] Continue reading Dill & Tarragon Potato Salad  Our growing season is drawing to a close, so it’s a good time to preserve some of the summertime flavor by making herbal vinegar. It’s simple to make and can add a wonderful shot of freshness to wintertime salad dressings, marinades, gravies, and sauces. Herbs that make good vinegar include basil, bay, dill, fennel, garlic, lemon balm, marjoram, mint, [...] Continue reading Making Herbal Vinegar  This is the final post in the series on baking great 100% whole wheat bread. Part 1 covered getting great whole wheat bread flour (see 100% Whole Wheat Bread Baking (Part 1)), Part 2 introduced the basic recipe and the other ingredients needed (see 100% Whole Wheat Bread Baking (Part 2)), Part 3 covered mixing and kneading the [...] Continue reading 100% Whole Wheat Bread Baking (Part 4) – Rising, Shaping, & Baking  I love making this omelet after we’ve dug potatoes in the fall, and have little ones to be used - they’re so fresh and earthy tasting. You can vary the meat, herbs, or vegetables being used in this omelet; and make wonderful variations on the basic recipe, which comes from the Barefoot Contessa Back to Basics Cookbook by Ina Garten. Serves 2. 1 tablespoon olive oil 3 [...] Continue reading Country Omelet  In this series on baking great 100% whole wheat bread, Part 1 covered getting great whole wheat bread flour (see 100% Whole Wheat Bread Baking (Part 1)), Part 2 covered the basic recipe and the other ingredients needed (see 100% Whole Wheat Bread Baking (Part 2)), and this post covers mixing and kneading the bread. The final [...] Continue reading 100% Whole Wheat Bread Baking (Part 3) – Mixing & Kneading The recipe we use for everyday 100% whole wheat bread is pretty basic; and comes from The Laurel’s Kitchen Bread Book, by Laurel Robertson. Part 1 of bread baking covered getting good wheat flour (see 100% Whole Wheat Bread Baking (Part 1)); this post continues with the basic recipe and the other ingredients needed for [...] Continue reading 100% Whole Wheat Bread Baking (Part 2) – Basic Recipe & Ingredients The fact that “whole” foods are beneficial and that “white” refined products can lead to increased levels of diabetes, heart disease, stroke, and cancers have been well documented; so we switched to baking 100% whole wheat breads a few years ago. We found that dense, heavy, unappealing 100% whole wheat breads are not the norm [...] Continue reading 100% Whole Wheat Bread Baking (Part 1) – Wheat & Milling  This chili is really more like a stew – just full of chicken and lots of red and yellow peppers. It can be made with chicken breasts from the grocery store, but is really tastiest when roasted heritage* chicken is used. It’s a favorite at our house - delicious and healthy too! *Heritage chickens are traditional chicken breeds that are [...] Continue reading Heritage Chicken Chili  This pot pie is terrific made with homegrown heritage* chicken, but it’s also delicious made using store-bought chicken breasts. It’s really a thick chicken stew covered with a puff pastry, so it’s very easy to do too. It’s quickly become one of our favorite ways to eat heritage chicken because it’s got so much real chicken flavor. *Heritage chickens are traditional [...] Continue reading Heritage Chicken Pot Pie  We’ve got a bumper crop of sugar snap peas this year (see Growing Sugar Snap Peas), so we’re actually beginning to tire of eating them straight from the garden. This is an easy, flexible, and delicious variation that everyone seems to love. 1 lb. raw sugar snap peas* Dark sesame oil Black sesame seeds (white or toasted white may [...] Continue reading Sesame Sugar Snaps |
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