Cheryl Dishes

Chocolate Pots de Crème

Posted on March 22, 2017

Planning a festive dinner party? Want to wow your guests with the ultimate piece de resistance? Try chocolate; delectable, smooth, creamy texture, light and sinful, individual chocolate pots of cream. We can thank the French

Colcannon – A traditional Irish dish

Posted on March 15, 2017

“Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Oh, wasn’t it the happy days when troubles we had not, and our

Smoked Shrimp & Squash Pizza

Posted on March 08, 2017

The Delicata squash stored in a wooden box under my bed are starting to soften.  Harvested last fall, and cured in the greenhouse, these cream colored fruits with green stripes are a favorite winter squash

Makrut Lime

Posted on March 01, 2017

My Makrut Lime “tree” is in full bloom with dozens of white blossoms and tiny, green limes. A bonus of these longer days and brighter light, this unexpected profusion of flowers heralding the anticipation of

Venison Chili

Venison Black Bean Chili

Posted on February 22, 2017

Shoveling, plowing and keeping the up with the recent gift of over four feet of snow sure works up one’s appetite. What meal can satisfy the hearty desire for hard working snow removers and rekindle

Provencal French Bread

Posted on February 15, 2017

For several years, I operated a small café and catering company in Bangor. Although about 20 years before the local food movement took hold in northern New England, my restaurant featured international cuisine prepared with

Lemon shortbread hearts

Posted on February 08, 2017

Although Valentine’s Day is associated with romance and love, the history behind the “holiday” is tied to both the Catholic Church and folk traditions. The first recorded association with romance was written by Geoffrey Chaucer

Braised Rabbit with Leeks and Mushrooms

Posted on February 01, 2017

Braising, a cooking process where food is first browned in a small amount of fat, and then cooked, tightly covered, in a small amount of liquid is one of my favorite culinary techniques. The long,

Mediterranean beet salad

Mediterranean Beet Salad

Posted on January 25, 2017

These days, the vegetables on our plate become fairly routine: carrots, turnips, rutabaga, celeriac, and beets. All workhorses of the root cellar, these hearty roots will sustain us until spring. Even as the outside temperatures

The Virtues of Stock

Posted on January 18, 2017

Before he retired to Florida, my husband’s father was a successful automobile dealer.  As an active member of the National Automobile Dealer’s Association, his travels took him both to Detroit and Washington, D.C.  Upon his

Scallops Wrapped in Bacon with Spicy Mayo

Posted on January 11, 2017

The Maine scallop season is here, and we are enjoying this luxury seafood. Scallops sautéed with butter, scallops baked with lemon crust, scallops marinated and grilled; all are delicious ways to savor these luscious bi-valves.

ROOT VEGETABLE GREEN CURRY

Root Vegetable Green Curry

Posted on January 04, 2017

My armchair travels this winter include a trip to Hong Kong and a study of Cantonese cuisine. In her book, “Chow Chop Suey: Food and the Chinese American Journey”, Anne Mendelson examines the curious racial

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