By Jeanie Rose | Apple
I’m finding baked apples to be such a comfort food, delicious and healthy. They’re great with any meal and at all times in between. Yesterday I tried this recipe and the apples were fresh from the oven when two friends stopped by to help move some chickens. As they were climbing into their truck to […]
Continue readingBy Jeanie Rose | Winter Squash
Roasted pumpkin is the key ingredient in pumpkin pies, other custards, and as a base in soup. The pumpkin is roasted and then pureed. However, as roasted vegetables become increasingly popular, we have also begun to enjoy roasted pumpkin as a side dish. Learn each method to enjoy the great flavor of pumpkin. Roasted Pumpkin […]
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By Jeanie Rose | Berries
Asian pears have never tasted “finished” to me. Surely they would taste better if not grown here in the Central Valley of California — perhaps grown in volcanic soil like the Napa Valley or in the coastal air of See Canyon near San Louis Obispo where so many remarkable apples appear each fall. I don’t […]
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By Jeanie Rose | Winter Squash
Whenever I bake butternut squash or pumpkin for puree, I bake as much as I can fit on the roasting tray. If you are going to take the time and dirty the kitchen, get as much out of the effort as possible. What I like to do is keep four or five cups of that […]
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By Jeanie Rose | Winter Squash
Always looking for new ways to prepare pumpkin and winter squash, I’m game for almost anything. This roasted pumpkin soup recipe from Moro East looked on the surface to be much like other pumpkin soups I’ve made except for the condiments that get added at serving time. This cookbook is so exceptional I decided to […]
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By Jeanie Rose | Apple
If you are fortunate enough to have access to loads of cooking apples, you are probably always looking for new ways to use them. One can only eat so many apple pies! (At least that’s what I’m told.) Here’s a new tack: treat apples as a vegetable. In this lovely apple dish, good enough to […]
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