Cheryl Dishes

Lemon Chive Vinaigrette

Posted on May 18, 2016

One of my most favorite spring herbs is chives. An herbaceous perennial, the cheerful, slender green and hollow shoots of “grass” start to appear once the soil in the ground has warmed. Soon, the edges

Just for the Halibut

Posted on May 06, 2016

The halibut season opened on May 1, and several fishing vessels, including that of our friend Captain Joe, have rigged their boats with lines to fish for this delicious flatfish from the family of right-eyed

Perfect Popovers

Posted on May 04, 2016

My mother loves popovers; crisp, light and golden brown, with a delicate puffed center, hot from the oven, dripping with butter and jam.  A sublime combination of eggs, milk and flour that makes any dining

Beef satay over rice

Beef Satays with Peanut Sauce

Posted on April 27, 2016

Satays with a peanut dipping sauce are one of our favorite snacking and party foods. Originally from Indonesia, this dish is seasoned, skewered and grilled meat like beef, chicken, goat, mutton or pork. We also

chocolate pudding

MEXICAN CHOCOLATE PUDDING

Posted on April 20, 2016

Visions of warm, summer days relaxing at the beach have me counting calories these days. As a nutritionist, I understand that when input (food in my mouth) is more than the output (exercise), my highly

Black Bean Cakes

Black Bean Cakes & Taco Seasoning

Posted on April 15, 2016

I love cooking with black beans, particularly the variety Midnight Black Turtle Soup, grown by Horsepower Farm in Penobscot. The black bean is a native of South America, and is used in a wide variety

Order Eggs with Abandon

Posted on April 01, 2016

“Feel free to order eggs with abandon”, encourages the Quill’s End Farm weekly e-mail. “You need a dozen duck eggs”, declares my friend Captain Joe. “The girls at Undercliff Farm are laying now,” boasts Ruthie.

Cabbage with Cider and Mustard Cream Sauce

Posted on March 31, 2016

It’s time to enjoy the red cabbage in my root cellar that has survived the winter. The last few bright purple heads are starting to slime and turn black with mold around the edges. Not

Baked Goat Cheese Crackers

Goat Cheese Crackers

Posted on March 23, 2016

My latest culinary research project has been working with goat cheese. Also known as “chevre”, the French word for goat, this cheese is usually soft and spreadable, with a delightfully tart flavor. Although goat cheese

Beet Salad

Posted on March 16, 2016

We have a surplus of beets in the root cellar; beautiful, bright yellow flesh beets, round, red, smooth, deep red roots, and candy-caned striped Chioggia beets. Although there are small leaves starting to sprout on

Aroostook Pancake & Waffle Mix

Posted on March 09, 2016

I have a soft spot in my heart and on my palate for anything grown in the county; I eat Aroostook potatoes daily.  For baking, nothing beats the hearty flavors of Aroostook grains: wheat, oats

Cheryl Wixson's Corned Beef

Melt-in-Your Mouth, Corned Beef

Posted on March 02, 2016

While many of us here in New England associate corned beef and cabbage with Ireland, I was interested to learn that this popular St. Patrick’s Day meal actually has its roots in America. Traditionally prepared

Root Cellar French Onion Soup

Slow Cooker French Onion Soup

Posted on February 24, 2016

Onion Soup or in French, soupe l’oignon, has a storied history.  References for the soup date back to the Romans, and it was originally considered fare for the poor, as onions were plentiful; easy to

Thai Curr Rice with chicken

Snow Day Thai Curry Rice with Chicken

Posted on February 17, 2016

I love snow days, they are the perfect excuse to hibernate and cook. The simple process of coaxing fragrant aromas and delicious flavors from simple ingredients while the world around you is quietly transformed with

Chocolate Almond Brownies

Valentine’s Day Chocolate Almond Brownies

Posted on February 10, 2016

If chocolate is on your menu for Valentine’s Day, then the recipe for Chocolate Almond Brownies is a winner. This not-too-sweet, rich and dense treat is delicious as a bar by itself, and elegant when

My Culinary Downfall – Old Fashioned Doughnuts

Posted on January 27, 2016

I love doughnuts. They are my culinary downfall. Not available in pink and orange boxes, my doughnuts are warm and sugary on the outside with an interior texture that literally melts away in your mouth.

Winter comfort food

Comforting Fish Pie

Posted on January 20, 2016

The leeks in my root cellar are holding up remarkably, considering the fluctuations of outside temperatures this winter. As a root storage vegetable, leeks like it quite cold, 32 degrees F., up to 40 degrees

Enchilada Sauce For Dinner Is Served

Posted on January 20, 2016

  This recipe yields a moderately spicy batch. For less heat, omit the jalapeno peppers. To add more heat and flavor, use cumin and ancho chili powder. YIELD: 300 servings or more

Bread & Butter Coleslaw

Bread & Butter Coleslaw

Posted on January 13, 2016

Of all the root cellar vegetables, cabbage has a long and varied history. It was an important food during the Dark Ages, and by the Middle Ages, abundant in both peasant and wealthy cuisines. For

WILD BLUEBERRY FRUIT SAUCE

Posted on January 09, 2016

  A tasty jar of Wild Blueberry Fruit Sauce in your refrigerator is a dessert waiting to happen!

BREAD & BUTTER COLESLAW

Posted on January 08, 2016

  We Mainers love our pickles. This tasty slaw is sweet and tangy.

Herbed Chickpeas - on pizza

Crispy, Salty, creamy … Herbed Chickpeas

Posted on January 06, 2016

The glossy photo of a plate of herbed chickpeas topped with a crispy, golden-yolk fried egg in the January issue of Bon Appetit magazine caught my eye. My winter cooking always needs a jolt of

Food Trends for 2016

Posted on December 31, 2015

Every December, just for fun, I enjoy surfing the web, perusing food magazines and reading industry publications for the trends that food pundits predict that we consumers will be eating in the New Year.  Living

Maine Ingredients ~ Our Main Ingredients ™

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