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

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