tag:blogger.com,1999:blog-49059148196219018342012-01-24T23:37:16.216-05:00Sweet Baking - Savory Cooking - Bountiful PlanetSweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.comBlogger741100tag:blogger.com,1999:blog-4905914819621901834.post-5520033018809265412011-11-17T23:43:00.001-05:002011-11-19T10:23:37.421-05:00

Oh my, what a lovely holiday.  This is one day that is all about the food.  No gifts to buy, just the company of family and friends.  In my family, there are expectations for this day.  They expect the same bird recipe with stuffing or dressing and mushroom gravy and the meal has to end with chocolate pecan pie and classic pecan pie.  The sides are important but not as critical as the turkey,

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com2tag:blogger.com,1999:blog-4905914819621901834.post-55971006584662441552011-10-04T00:28:00.000-04:002011-10-04T23:42:23.700-04:00

Apple season has begun.  I love fresh, crisp apples.  At my farmer's market, the same orchard farmer who has the most delicious, juicy peaches every summer starts apple season with fabulous ginger gold apples in late summer.  This year he had lots of second apples because of hurricane Irene.  Did you know that the east coast had an earthquake (unheard of) and a hurricane in one week.  The area

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com15tag:blogger.com,1999:blog-4905914819621901834.post-48457731207968141032011-09-25T18:29:00.000-04:002011-09-25T18:29:46.713-04:00

 I got a bucket of hurricane Irene apple seconds.  They were all Honeycrisps. I felt like I hit a home run! Needless to say I pounced on these jewels.  They had dings and a couple of bumps but no bruises.  Even if they had bruises I still would have bought them to make applesauce.  Homemade applesauce is one of my favorite fall treats.  It is great for breakfast, a side dish for dinner,

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com5tag:blogger.com,1999:blog-4905914819621901834.post-45918298758235089332011-09-20T00:48:00.000-04:002011-09-20T00:49:58.484-04:00

 I love taking short breaks because you can't do everything, all the time.  This has always been my way no matter how much I love something.  Time to refresh.  Sometimes other stuff just needs to get done.  Dust bunnies aren't as cute as they sound. Cooking and photographing the food can be a challenge sometimes because aspects of the process does not work out - such as . . . the food

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com11tag:blogger.com,1999:blog-4905914819621901834.post-28105908159903292932011-09-08T10:37:00.003-04:002011-09-08T23:38:07.193-04:00

Here is an Italian cake that I ran across in my internet travels.  I was completely intrigued by using olive oil in a cake.  Olive oil is not usually used in for baking in American cakes and I was hesitant even though it is a staple in my kitchen and use it daily.  It is commonly used in Italian cakes and given the abundance of zucchini this summer and my quest to use it in as many new

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com14tag:blogger.com,1999:blog-4905914819621901834.post-4589467188402545032011-09-04T10:26:00.001-04:002011-09-16T00:07:53.411-04:00

Okra is a vegetable that falls into one of three categories of love it, hate it or what the heck is it?  People who don't like it mention its sliminess and people who love it usually grew up with it.  Those who don't know what it is probably did not grow up in the south.  I fall into the category of "I grew up with it" and love it. Okra is a vegetable that originated in Africa and grows in

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com12tag:blogger.com,1999:blog-4905914819621901834.post-13129277677986833062011-08-26T15:43:00.000-04:002011-08-26T15:43:33.688-04:00

Corn pancakes made with fresh corn. Doesn't that sound like the perfect summer breakfast dish?  Where I live people are poised and ready for that first plump, sweet ear of corn and if the weather permits, we have fresh corn through September.  I grew up preferring white corn and white cornmeal and felt yellow corn was inferior.  When I was younger I was told that white corn was for people and

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com12tag:blogger.com,1999:blog-4905914819621901834.post-53819659433688171132011-08-19T16:54:00.001-04:002011-08-19T16:54:39.534-04:00

 White corn was used for this dish, probably Silver King. Fresh corn is best grilled or boiled on the cob, seasoned with butter, salt and pepper.  Maybe some lime, pure chili powder and cumin might make an appearence!  There are other seasonings that enhance the simple deliciousness of corn but in my opinion, it is always best to keep it simple, quickly cooked and a few ingredients.  This

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com13tag:blogger.com,1999:blog-4905914819621901834.post-52248224187706512392011-08-15T10:38:00.002-04:002011-08-16T10:22:41.147-04:00

Summer yellow squash is perfect for this dish.  In fact, I can't think of another way to eat yellow squash that is anywhere near as good.  Yellow squash is not usually a first choice vegetable for me unless it is in this casserole.  Zucchini is a whole other story and blog post!  This recipe is one of the understated, humble classics of southern dishes. We went to a pot luck at a local

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com12tag:blogger.com,1999:blog-4905914819621901834.post-18334214856665232682011-07-30T12:47:00.002-04:002011-07-30T12:47:34.816-04:00

Zucchini seems to be taking over our gardens,  CSA baskets, farmer's markets and consequently our kitchens.  Here is little info on zucchini and a simple and quick recipe that will help with all that zucchini! For thousands of years zucchini has been eaten in Central and South American countries but has only been a widely consumed vegetable in North America for about 30 years.  The variety

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com14tag:blogger.com,1999:blog-4905914819621901834.post-12873193998934585052011-07-26T00:26:00.003-04:002011-07-26T00:33:53.352-04:00

Pickling cucumbers are in the local farmers markets and you know what that means, don't you?  Time to make some dill pickles.  When I make pickles I have to hide them from my husband or he will eat every last one before anyone notices.  My family enjoys them and I like to use them in recipes and have them on hand for grilling and barbecues if there are any left. Here are a couple of

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com8tag:blogger.com,1999:blog-4905914819621901834.post-91504912297288758252011-07-25T12:16:00.002-04:002011-07-26T00:23:02.034-04:00

It was a spontaneous moment. It will be Sunday morning tomorrow and what better time to have something indulgent.  I had a few fresh blueberries leftover and about 3 to 4 ounces of Chevre goat cheese and I was standing in front of fresh bread at the farmers market.  The raisin studded Challah just called out to me.  It had been a while since I indulged in making French toast so it was time.

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com7tag:blogger.com,1999:blog-4905914819621901834.post-73365080654000689522011-07-12T10:51:00.001-04:002011-07-12T10:54:52.929-04:00

Here is an article that I wrote for HonestCooking.com concerning items and foods labeled Fair Trade Certified.  There are other labels such as Rainforest Alliance, organic and other international organizations.  Companies such as Ten Thousand Villages which is a favorite of my daughter's is a Fair Trade retailer and the town Media, PA claims to be the first Fair Trade Town.  I have always been

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4tag:blogger.com,1999:blog-4905914819621901834.post-91253532836592064972011-07-06T12:45:00.000-04:002011-07-06T12:45:41.259-04:00

Life is quiet at home.  Half of my family is going to be away for a week.  A dinner out with friends is in order but I can't do that every night.  After dropping my daughter and husband off at the airport, I went to the wine store and browsed.  It is one of those mega mart wine stores that you could wonder endlessly looking for what you want.  I got several bottles of wine and some of our

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-36274986573028421162011-06-27T12:17:00.002-04:002011-07-08T09:42:46.943-04:00

Buttermilk.  Buttermilk has always, always been around, like a trusty, reliable friend.  How can you cook without it?  Buying buttermilk in the south is a very different experience than in the northeast where I am.  Low fat and non fat buttermilk is the only types available in our local grocers.  I am good with low fat or 1% buttermilk but I am very lucky that I live in an area with small farms

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4tag:blogger.com,1999:blog-4905914819621901834.post-72781561750785450842011-06-23T10:19:00.002-04:002011-06-30T11:06:23.157-04:00

Sometimes if you want something, you just got to do it yourself.  Cracked wheat bread is one of my favorite types of whole grain bread and only on a rare occasion can I find it in my area.  So I either have to be satisfied with the occasional find or learn to make it yourself.  Then so be it, I'll make it myself.  Yeast breads can be time consuming and a bit intimidating, but not necessarily

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com3tag:blogger.com,1999:blog-4905914819621901834.post-30014380652434937432011-06-14T12:15:00.002-04:002011-06-23T23:36:40.271-04:00

Pies are big in the south whether it be the classic double or single crusted pie, cobbler, or fruit crisp.  A fruit crisp is a like a pie, but much easier.  When time is an issue this is my "go to" dessert.  No pie dough to make, instead a quick mixture of butter, flour, sugar and spices is combined and sprinkled over the fruit.  I also add oats and nuts which are optional but I never leave them

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com7tag:blogger.com,1999:blog-4905914819621901834.post-53579375428358043642011-06-12T10:24:00.002-04:002011-06-13T10:39:46.757-04:00

hThe Philadelphia Italian market began in the late 1880s and was organized in 1915.  They are the oldest and largest continuously working market in the US. It all started when Antonio Palumbo, an Italian immigrant, opened a boarding house for other Italians.  They came, they started businesses in the area and the rest is history, literally. At first look, you might think what is the big deal

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4Washington Ave & S 9th St, Philadelphia, PA 19147, USA39.9363745 -75.158428239.928148 -75.1730192 39.944601 -75.14383720000001tag:blogger.com,1999:blog-4905914819621901834.post-14352866196421576882011-05-28T10:54:00.002-04:002011-07-04T14:39:38.255-04:00

 If you have ever witnessed conversations about barbeque preferences, you know it can get kinda heated like when people start talking politics or religion.  It is a subject that evokes a lot of passion.  Everyone has a favorite barbeque sauce or style. In one area of the Carolinas it is vinegar based with a bit of cayenne and black pepper and in another area it is mustard based and yellow.  In

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com5tag:blogger.com,1999:blog-4905914819621901834.post-83997731708055181082011-05-25T23:33:00.001-04:002011-05-25T23:35:57.681-04:00

 Ones of the benefits of blogging for me has been that I have to stop cooking like the Mad Matter.  Sounds a little crazy but let me explain.  Chili is something I have made for years.  Beef, chicken and vegetarian and every other version I or someone else was in the mood for.  I have not made the same pot of chili twice.  I might have come close but I never used a recipe and I never wrote one

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com5tag:blogger.com,1999:blog-4905914819621901834.post-57279112838421821922011-05-04T00:21:00.001-04:002011-05-25T23:38:36.179-04:00

Pancakes are a food that transcends cultures.  There are too many versions that vary from culture to culture to name them all.  In North America, it is a classic breakfast food.  Pancakes can grace special occasions or a cozy weekend breakfast.  It is comfort food at its best and for many there are memories associated with them.  My family has spent many a Sunday making our favorite pancake

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com12tag:blogger.com,1999:blog-4905914819621901834.post-253735401967725722011-04-30T15:45:00.002-04:002011-05-25T23:41:31.086-04:00

With this recipe, I can kill two birds with one stone.    The two birds are my children.  One loves ginger ale and the other loves ginger candy.  The stone is this lovely ginger syrup recipe for making ginger soda and candied ginger.  This ginger soda is similar to ginger ale but has a lovely warm heat that creeps up after you have taken a couple of sips.  A ginger syrup is made, poured into a

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com2tag:blogger.com,1999:blog-4905914819621901834.post-75778146779955318922011-04-20T23:49:00.003-04:002011-05-25T23:43:26.952-04:00

Strawberries are everywhere.  They hit the markets somewhere around February 14, Valentines Day, and continue to increase in volume and drop in price.  The first strawberries that are available sadly are usually flavorless.  So I wait.  Fruit in season is undeniably the best.  That can't be argued with.  In season on the northeastern coast is June and the season is short.  That is depressing. 

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com11tag:blogger.com,1999:blog-4905914819621901834.post-1895904241401349602011-04-08T16:44:00.001-04:002011-04-08T16:47:41.806-04:00

Muffins.  Most muffins are too much like cake for me.  They seem more like a treat than breakfast.  I like hearty for breakfast.  Nutritious helps.  Foods like homemade granola with plain yogurt, oatmeal made with steel cut oats,  hot cereals made with a multi-grain cereal or a whole grain slice of toast with some delicious jam or fruit spread on it.  These are the types of breakfast foods that

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com8tag:blogger.com,1999:blog-4905914819621901834.post-70544452129880324182011-03-31T10:49:00.004-04:002011-05-25T23:48:07.260-04:00

Fruit curds are versatile and a little goes a long way.  This sweet and tangy indulgence is easy to make, but can also be a bit troublesome.  Incorporating the eggs correctly, cooking at a medium heat and constant stirring leads to a smooth and creamy curd with very few egg bits or none at all. If you have ever rushed making a curd by heating it too quickly or slacked when you should have been

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com5tag:blogger.com,1999:blog-4905914819621901834.post-79320035327959929272011-03-16T14:53:00.002-04:002011-03-22T10:31:26.097-04:00

This post was my first post on HonestCooking.com March 15, 2011.  I am very proud and honored to be contributing to this food magazine site that is headed by Kalle Bergman.  It has a flavor I have not seen before.  Go see for yourself and check it out. On March 1, I was reading a New York Times article on coconut oils, Once a Villain, Coconut Oil Charms the Health Food World, which was stating

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-51845047191619156162011-03-14T14:47:00.007-04:002011-03-21T23:45:21.930-04:00

Before getting started on this post, I have an announcement that I am thrilled about. I have been asked to contribute to a new online magazine called Honest Cooking.  I gladly accepted and am very excited about this opportunity to be a part of this community headed by Kalle Bergman.  The site launched today.  I think the look and content is fabulous.  Go check it out and decide for yourself!

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-12703294411113417162011-03-05T20:03:00.003-05:002011-05-25T23:45:28.600-04:00

 This is a bowl of homemade white beans and kale. I love sauteed greens so I am always interested in new ways to prepare them.  If garlic is involved, all the better.  Swiss chard and kale are definitely favorites of mine to cook with.  Turnip greens not so much. Growing up my Granny used to make turnip greens or collards.  She boiled the stink out of them, literally.  I never really cared for

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-1531046380429779672011-02-28T22:51:00.000-05:002011-02-28T22:51:18.703-05:00

 I love a good side dish and this is one of my favorites.  Although I will admit, I have many favorites. A favorite side dish of a lot of people is mashed potatoes.  I have never understood why this dish is included at the Thanksgiving or Christmas table.  It seems like an everyday kind of dish.  But if you add root vegetables such as parsnips and rutabegas, then you are taking standard mashed

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com1tag:blogger.com,1999:blog-4905914819621901834.post-79003195297610301092011-02-12T00:29:00.000-05:002011-02-12T00:29:06.382-05:00

Here is an interesting crowd that showed up in the neighborhood one day. And then a couple of days later these little ones joined them.  Maybe we have had a snow day or two in the neighborhood. Actually we have had several.  You know, snowflakes and school buses don't get along. Now there are actually teeny, tiny signs of spring.  I know I am being optimistic. The sky is blue and the

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com3tag:blogger.com,1999:blog-4905914819621901834.post-48088613969256842182011-02-04T15:10:00.001-05:002011-02-04T15:33:55.853-05:00

 If you don't like chocolate then you are probably tired of hearing people swoon over brownies and chocolate desserts.  I like brownies a lot and chocolate.  So I am not knocking them, absolutely not, but we have a family member that is not that crazy about chocolate and given a choice, doesn't eat it.  This pushes me to find other desserts.  Blondies are the yin to brownies yang.  Brownie's

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4tag:blogger.com,1999:blog-4905914819621901834.post-45125780779393632442011-02-04T00:33:00.001-05:002011-02-04T10:49:14.781-05:00

 Onion dip mix use to be one of the prepackaged guilty pleasures that my family indulged in once a year.  Add a pint of sour cream and you have heaven on a potato chip.  Having one dipped chip is not an option. This packaged dip has ingredients that I normally do not like to eat or serve.  Nomenclature of ingredients that defies pronunciation.  Ingredients that have chemical names that I once

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4tag:blogger.com,1999:blog-4905914819621901834.post-14614171972958777892011-01-29T00:46:00.001-05:002011-02-03T10:30:06.194-05:00

  This is the pure vanilla version of tapioca pudding, which in my opinion is quite fantastic. There is something about the new year and January that just say old fashioned desserts to me.  Tapioca pudding is one I like to make during the winter months.  It sure says simple comfort to me.   I never had tapioca as a kid but my husband did.  I don't even know why I started making it except that  my

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-5065419945802839962011-01-15T15:11:00.000-05:002011-01-15T15:11:17.984-05:00

Ruby red grapefruit Got Grapefruit? I thought so. Broil them.  Sound crazy.  Not to me.  This is one of the things that my Mom used to make when I was growing up.  I like grapefruits, but I am not crazy about them.  The tartness gets a little much after a couple of bites.  A little goes a long way.  I will say I love a grapefruit soda, grapefruit cake, grapefruit icing and ambrosia (a favorite

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com17tag:blogger.com,1999:blog-4905914819621901834.post-47767482034289128012011-01-05T23:04:00.001-05:002011-01-07T00:47:51.690-05:00

Aren't these beautiful?  The pomegranate seeds look like jewels. They were really, really good. The sad part was I did not make enough icing.  My New Years resolution is to make more icing next year. The icing was the most important part.  Tangy and sweet and pomegranatey.  The soft, slightly sweet, vanilla flavored bread is the foundation to the deliciousness of the tangy pomegranate icing. 

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com18tag:blogger.com,1999:blog-4905914819621901834.post-29830775367341090702011-01-01T11:52:00.000-05:002011-01-01T11:52:40.739-05:00

Roasted vegetable soup flavored with curry and cumin.  This is one of my all time favorite soups.  I love roasted anything, almost anything.  Butternut squash, parsnips, rutabaga, turnips, Brussels sprouts, broccoli, asparagus, potatoes and celery root.  This list is not definitive.  I am sure I have left something out or there is something out there I haven't roasted yet.  Don't worry, I'll get

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com13tag:blogger.com,1999:blog-4905914819621901834.post-27527470339818795632010-12-29T20:12:00.002-05:002010-12-30T00:16:41.328-05:00

 One of the most enjoyable activities I do during the holidays is making cookies.  What other time of the year do we have the excuse to make a ton of cookies.  It is a lovely hostess gift, the neighbors love them and you keep some dough tucked away in the freezer or frig to have fresh cookies when guests show up.  There is nothing like homemade treats during the holidays (or any other time of the

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com5tag:blogger.com,1999:blog-4905914819621901834.post-48606900027661462802010-12-17T12:12:00.001-05:002010-12-17T12:37:24.786-05:00

You know how it is fun to find a pine cone or if you are really lucky a birds nest in your Christmas tree.  Maybe not, but I do.  We get a live tree every year and I love finding a pine cone or a birds nest left over from summer.  This year there was really going to be a surprise. I noticed one of our cats sitting next to the tree. Then I noticed he wasn't drinking the pine flavored water they

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-63564448033418171252010-12-10T13:35:00.002-05:002010-12-17T13:36:50.496-05:00

 I have a bottle of grade B and grade A dark amber maple syrups.  So what does that really mean?  Well, let's figure this out. All maple syrup in the U.S. is graded into 4 groups: Grade A - Light Amber has a delicate maple flavor and is made from the first sap run of the season Grade A - Medium Amber has a mild maple flavor and is the most popular for table use Grade A - Dark Amber has a

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com14tag:blogger.com,1999:blog-4905914819621901834.post-86030384295987996962010-12-08T15:44:00.000-05:002010-12-08T14:46:59.934-05:00

So the Thanksgiving smorgasbord is done.  The cooking, the eating, the cleaning. The tension and stress. Now what is left?  A turkey carcass.  This is really the only thing left over from our Thanksgiving meal.  We do not reinvent left overs into some other turkey recipe or fried dressing balls (although these guys sound worth a try!).  We have a least two more meals of exactly the same thing we

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com1tag:blogger.com,1999:blog-4905914819621901834.post-12286732700395878112010-11-30T10:50:00.002-05:002010-11-30T12:57:13.429-05:00

 Over the river and through the woods . . . actually it is Central Park! Why memoirs?  These are notes to remind me of my 2010 T-Day experience.  You know-What went right and what went wrong!  Organization is key to get everything done.  A few helping hands is really, really nice.  Cooking techniques and recipes are something I am always working on.  I am a chronic meddler so I always have to

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com5tag:blogger.com,1999:blog-4905914819621901834.post-46734214065315462232010-11-23T13:28:00.001-05:002010-12-05T10:55:53.711-05:00

Pumpkin Pie is a classic during the holiday season.  I like pecan pie.  Serious Yum.  I might have said that before.  Then mix some chocolate in that pie and that is more than just a serious yum.  We usually don't have these pies any other time of the year.  It is interesting that something we love so much yet we wait until Thanksgiving or Christmas to have them.  Maybe that is partly what makes

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com13tag:blogger.com,1999:blog-4905914819621901834.post-10922530716639775242010-11-19T16:57:00.001-05:002010-11-22T23:41:05.167-05:00

Cranberry sauce and Thanksgiving.  I don't think you can have one without the other.  Cranberry Chutney flavored with apple, orange and spices This year I wanted to shake things up a bit because that is just what I do.  I always change up something. I don't really follow recipes so I get to cook how I am feeling which is nice and luckily no one complains!   Most dishes that I fix at Thanksgiving

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com9tag:blogger.com,1999:blog-4905914819621901834.post-51085082696478343922010-11-18T22:58:00.001-05:002010-11-19T17:53:07.418-05:00

Applesauce is something that you buy in a jar (especially if you have kids) and would never think of making it yourself.  Some of the jarred stuff is actually OK.  Applesauce is just, well apple sauce.  There is not a lot of pizazz to it.  It is simple and humble, unless you make your own.  It is not that hard.  Once you do, you will realize what a treat it really is. Every Fall I make homemade

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com20tag:blogger.com,1999:blog-4905914819621901834.post-72279202326781206132010-11-14T17:02:00.001-05:002010-11-14T17:02:53.594-05:00

I have been experimenting with chutneys lately.  It is an interesting endeavor because there are so many kinds and variations.  The word "chutney" is borrowed from the Hindi "chatni" that means "pasty sauce" or "strong, sweet relish"(sources vary on the meaning and I narrowed it down to these two).  They can be sweet or sour, spicy or mild, or any combination of these.  What I like about chutneys

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4tag:blogger.com,1999:blog-4905914819621901834.post-24826070217669759162010-11-10T12:10:00.001-05:002011-09-28T16:10:32.867-04:00

It is that time of the year.  It is Autumn and it is pumpkin time.  My daughter and I roasted a pumpkin this year for soup my daughter made.  I thought I was going to break my knife trying to cut into it.  I have never had a pumpkin that was so hard that it was difficult to push a sharp knife into.  But I persevered.  It got roasted. I know everyone in the blog world has been making pumpkin

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com16tag:blogger.com,1999:blog-4905914819621901834.post-54685059868173713832010-11-04T15:48:00.002-04:002010-11-04T15:50:25.156-04:00

One cup cookies.  Sounds simple.  And it is.  Or rather they are.  Everyone loves chocolate chip cookies.  They were invented in America and are an undeniably American cookie.  They are not my favorite, not even in the top 5.  Shocking, I know.  I usually like a cookie with more bite and texture.  I like to add a little fiber and nutrition into the cookies when possible by adding a couple of

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com19tag:blogger.com,1999:blog-4905914819621901834.post-90388296302198708282010-11-03T12:22:00.002-04:002010-11-03T12:24:36.432-04:00

  Fall in Northeastern PA.  Forgive the drab day, but oh, do the colors stand out! We have had a bit of an Indian Summer and have had produce well into the Fall.  Warm or cool, Fall is here and what can you say about it that a picture can't say better. Really! For me, it is all about the colors and the transition period to the winter. The hardest part of the Fall is when the clocks are set

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com1tag:blogger.com,1999:blog-4905914819621901834.post-59896456403403332112010-10-28T16:01:00.004-04:002010-10-31T01:01:11.963-04:00

Let's face it wine is not an easy topic.  When I started educating myself on wines, everyone drank Chardonnay.  Now the big white is Pinot Grigio.  It is easy to latch onto a trend and drink what everyone else is drinking because in all honesty, it can be quite reliable. My philosophy is take a risk because you are missing out on some of the truly fabulous wines out there if you don't.  I was

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-66593432243665258942010-10-25T23:47:00.001-04:002010-10-30T12:20:08.094-04:00

I finally bought a bottle of Calvados.  I have always bypassed it because it was a bit expensive and I didn't think I had enough uses for it. That thinking has changed.  I am the type of person to have bought liquor in the dark ages and still have it.  It takes a while going through liquor when you use 1/4 cup or less a year.  Liquor has a tremendous shelf life so it is not a problem, or is it? 

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com11tag:blogger.com,1999:blog-4905914819621901834.post-81772136397865103662010-10-15T14:19:00.002-04:002010-10-31T01:03:13.862-04:00

It was time to start dinner and on the menu was meatloaf and only because I had one in the freezer.  So nice and easy, as long as you remember to unthaw it in time.  I am not much for defrosting in the microwave because that can just get weird.  I might use the microwave to defrost something to get whatever it is started thawing, but that is it.  The microwave can be wicked. I will always have a

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com12tag:blogger.com,1999:blog-4905914819621901834.post-85687475534727536992010-10-04T14:40:00.003-04:002010-12-19T00:56:56.838-05:00

This apple bread recipe is a spin off of the Fresh Peach Bread in a previous post with a few changes made.  Cinnamon was added, along with apple butter.  Brown sugar replaces some of the white sugar and I used apples instead of peaches.  We got lucky one day and ran across a basket of fabulous Honeycrisps that were seconds and half price.  They were almost perfect apples, except for a few natural

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com19tag:blogger.com,1999:blog-4905914819621901834.post-52319201854558520762010-09-30T15:46:00.003-04:002010-12-05T10:54:24.957-05:00

I went to a mushroom festival (maybe you heard) and they were selling their prize winning mushrooms and entries, I couldn't resist buying a bunch.  With luck, I secured five varieties and I only got a small container of shitakes because they were out. The positive side of being out of shitakes is that I tried other mushrooms I might not have if I had been able to buy more shitakes.  Criminis,

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com10tag:blogger.com,1999:blog-4905914819621901834.post-31004080929398109642010-09-22T12:33:00.002-04:002010-10-31T01:05:07.865-04:00

This is what we had for dinner the other night.  My daughter and I were the only ones home and something simple, tasty and vegetarian would do.  If the guys had been home, they would  have thought we were trying to starve them, especially my son.  He is all about protein. We were hungry, so we foraged.  There is just no better way to say it.  We foraged through the frig, the pantry, and the

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com3tag:blogger.com,1999:blog-4905914819621901834.post-60925278520220892612010-09-15T15:57:00.003-04:002010-10-31T01:05:29.491-04:00

Did you know that Kennett Square, Pennsylvania is the  mushrooms capital of the world?(Counter clockwise from top left: pink oyster, gray oyster, maitake or hen of the woods, yellow oyster) Kennett Square area of Chester county produces 65% of the mushrooms sold in the US.  When you buy mushrooms at the store, check the container to see where they came from and you will most likely see Kennett

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com12tag:blogger.com,1999:blog-4905914819621901834.post-29090688011155165372010-09-11T00:46:00.004-04:002011-08-04T14:46:01.000-04:00

What can you really say about peaches?  They are delicious.  They are going to be gone soon. :( For breakfast, I eat peaches with plain yogurt and homemade granola.  Such a fabulous breakfast to start the day.  I will miss them in October, but I will probably be onto other fruits like maybe, apples. I have not made many peach desserts or really any desserts this year, the family is working

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-12196184954199028462010-09-08T00:36:00.001-04:002010-10-31T01:06:09.364-04:00

So that time of the year is here.  The start of the school year.  The kids are excited.  Summer seems to have ended even though September weather is usually quite promising.  Still warm, sunny and cooler nights (at least on the Eastern seaboard) and fall doesn't truly start until the Autumnal Equinox which is September 22 at 11:09 pm.  I have always enjoyed beach trips in September.  More nature,

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com1tag:blogger.com,1999:blog-4905914819621901834.post-48648022597053507472010-09-02T11:48:00.003-04:002010-12-19T00:56:07.587-05:00

I am a farm stand junkie.  I have said it before and I am sure I will say it again. Once I get there I buy produce that looks perfectly fresh and potentially delicious. I know that I am not alone.  I don't necessarily have plans for all that I buy so I have to get creative or compost.  This time, I have some fresh zucchini and Japanese eggplant that I haven't used up. I also have some tomatoes

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com3tag:blogger.com,1999:blog-4905914819621901834.post-34477574590592198382010-08-26T14:58:00.005-04:002010-10-31T01:07:19.374-04:00

A good margarita is a favorite of mine and I hesitate to mess with the lime version as is.  Peaches are also a favorite and I have a ton of them.  And I have a nice little bottle of silver Patron tequila.  The stars are aligned and the deck is waiting, so who am I to argue. Margaritas have always been my mixed drink of choice, on the rocks with salt and I want to be able to taste the tequila. 

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-7943931524834348492010-08-23T12:21:00.001-04:002010-10-31T01:07:51.220-04:00

 This recipe is adapted from Patricia Wells, cookbook Vegetable Harvest.  I am a recipe meddler from way back and have a hard time following any recipe to the letter.  I think this recipe is perfect just the way it is. The only adjustment I would recommend is the amount of tomatoes you would use.  For example,  if you love raw tomatoes then use full amount but if you want a little less tomato

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com1tag:blogger.com,1999:blog-4905914819621901834.post-39306626388212267652010-08-19T12:26:00.010-04:002010-10-31T01:08:13.592-04:00

If you are a farm stand junkie like me,  you need a few quick recipes to utilize all the produce that you end up with.  Not to mention the tomatoes, herbs and peppers in my own garden. This year I planted my one and only gold tomato plant with great anticipation and then it surprisingly produced some sort of red tomato.  I was so disappointed.  I even went out and checked the tag.  Mistakes

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-60536895184900373042010-08-16T22:59:00.001-04:002010-10-31T01:08:40.749-04:00

On a visit home to Alabama several years ago, my brother had made this bowl of salsa (I don't remember what he called it) that consisted mainly of canned green chiles, white shoepeg corn, onions, beans, tomatoes and some other flavorings.  We ate it on salad with grilled chicken thighs and with chips.  It was really good. Of course, I thought that it would really make it special if it was made

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-1829560106681340272010-08-10T16:36:00.001-04:002010-08-18T11:09:44.095-04:00

That's right.  A sandwich made from farm stand produce for an evening picnic at a local music festival.  Minimal refrigeration needed and local brews are available at the festival.  Sounds like a good plan to me. I love going to music Festivals.  Most take place in the summer expecially up here on the east coast.  Who wants to go to a music festival in the snow?  Well, I am sure there are a few

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-23630145826879072932010-08-02T15:38:00.015-04:002010-08-05T09:40:41.209-04:00

Got tomatoes?  I do. When I was a kid my mom could not have gotten a fresh tomato past my lips without a fight.  Tomato sauce on a pizza was just about it for my tomato adventures at that time.  I am still not a tomato-off-the-vine girl unless it is a little sun gold.  Now that I am an adult, I love a caprese salad or fresh chopped tomatoes on pasta with a cream base sauce or a raw

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com4tag:blogger.com,1999:blog-4905914819621901834.post-12819367554929328892010-07-27T10:54:00.000-04:002010-07-27T10:54:23.242-04:00

Patience.  These days, patience is rare.  Unless, of course, if you have kids. A hard trait to find these days when our immediate whims are at our disposal.  My sister gave me a 12-inch portion of an Orchid Cactus about 6 or 7 years ago.  I was told the fifth year it would bloom.  I waited.  It grew.  I waited some more.  It grew a lot.  I waited not so patiently. I forgot.  I wondered why I had

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com3tag:blogger.com,1999:blog-4905914819621901834.post-84049556117490742562010-07-21T11:31:00.062-04:002010-07-21T13:49:53.781-04:00

Tinga de Pollo or Chicken Tinga is a recipe for stewed chicken that is primarily used for chalupas, but is also delicious in tacos, salads, enchiladas or stuffing chiles.  All I can say is that however you choose to use it, it makes for a wonderfully tasty dish.  Like I have said before, I like versatility and this simple recipe has it - especially if you like Mexican food and I do.  Don't be

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com2tag:blogger.com,1999:blog-4905914819621901834.post-35809359083651459422010-07-19T00:18:00.008-04:002011-05-02T13:24:21.861-04:00

What's not to love about salsa?  This time of the year it is fresh, cool and spicy.  My favorite salsa is a green salsa or salsa made from tomatillos.  I really love this classic Mexican salsa made from raw tomatillas.  This salsa works well as a dip, a sauce for simple grilled chicken or fish and is especially perfect on tacos or chalupas. I really, really love it in my chanchito bowl from

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com6tag:blogger.com,1999:blog-4905914819621901834.post-7163047606851162422010-07-16T11:58:00.000-04:002010-07-16T11:58:08.551-04:00

Isn't he cute?  In an ugly baby, cute sort of way, but still quite adorable.  I think he is charming. This little three legged pig or chanchito originated in a village in Chile called Pomaire.  Pomaire is know for their pottery.  They have a custom in this Latin American country to offer a chanchito as a gift to family or friends and it will bring good luck and good will to them.  The little

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-29873493693274168352010-06-25T11:17:00.053-04:002011-05-04T16:52:54.081-04:00

I always enjoyed banana pudding.  It was a part of my upbringing.   The "classic" I grew up with was made with Jello pudding mix, vanilla wafers and bananas.  Southerners are known for shortcut cooking (using mixes and pre-made ingredients).  I am not sure why.  Maybe because it can be kinda warm (OK, it can be really hot . . . and humid) in the summer and reducing time in the kitchen is a

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-50959210894948111442010-06-15T16:01:00.007-04:002010-06-28T23:19:09.582-04:00

Sometimes nothing else will do.  I have been thinking about making a chocolate cake for months, probably years, and it is time.  I can feel it. I don't ever make chocolate cake except when requested, say for a birthday or other occasion.  It is such an indulgence.  But the weather went from 90 degrees and humid to rainy and 65 degrees, and it consumed me.  I had to do it. Comfort food was in

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-862491802707978392010-06-02T13:47:00.006-04:002010-12-19T00:58:04.497-05:00

I know brussels sprouts invoke shivers and revulsion for some.  I do not have a history with them.  In fact, I have no history with them at all, but I trusted the stories and stayed away anyway. It is a sad story but true.  When I was growing up, my family just did not go there. On one beautiful morning there they were, fresh at the farmers market and they looked so darn cool. I could not resist

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-6498000102742259802010-05-25T13:42:00.002-04:002010-05-25T13:45:38.385-04:00

This is an awesome site:   Alice Waters Green Kitchen Alice Waters has put together all these short videos by prominent chefs making simple recipes that showcase techniques that anyone can do with fresh produce.  For example, a chef named Cal Peternell showed how to roast peppers and talked about roasting techniques which I used when roasting peppers for my Red Pepper Pesto.  Alice Waters shows

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-68739051029925000692010-05-19T23:48:00.009-04:002010-09-01T13:36:05.506-04:00

I just love Pesto. Pesto seems to love just about everything. Today, Red Pepper Pesto is my greatest ambition.  It is so easy to make.  Not as easy as a basil pesto, buy hey, roasting and peeling a couple or so red peppers is worth the tiny bit of trouble for the great flavor it provides.  It goes well with anything:  raw veggies, baguette toasts, sandwiches, burgers, pasta, pizza, grilled steak

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0tag:blogger.com,1999:blog-4905914819621901834.post-15711897203543729002010-05-05T23:07:00.059-04:002010-06-03T12:36:45.658-04:00

This is the time of the year we plant tomatoes. I plant these religiously every year because there is no better tomato that one from your own garden. Only the freshest farmers market can compare and they sometimes can be pricey, especially for heirlooms. I usually don't even bother with "fresh" tomatoes in the winter because they don't seem to have any taste at all. I like waiting for fresh

SweetSavoryPlanethttp://www.blogger.com/profile/12214074435088680705noreply@blogger.com0