Monthly Archives: January 2013

Chowder for a Cold Saturday Night

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Clam chowder, fish chowder, corn chowder. . . New England chowder, Manhattan chowder, closer to Virginia it’s Hatteras chowder. . . Every once in a while this New Englander craves a good hot bowl of chowder.  With snow on the … Continue reading

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Stuffed Loin of Pork

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Like the song says, “Baby, it’s COLD outside”!   Why not heat up the kitchen with the warm winter time aromatics of a sage stuffed pork loin?  This is a typical winter dish in Scandinavia especially in Denmark where they are famous for their … Continue reading

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New Year’s Sherry Parfait

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PARFAIT:  French, literally, something perfect, from parfait perfect, from Latin perfectus. We think of parfaits as that multi layered dessert of ice cream, fruit, and syrup topped with whipped cream, nuts and a maraschino cherry à la DQ. There’s another, more sophisticated … Continue reading

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