Welcome to the Eclectic Kitchen
Thanks for stopping in at this eclectic kitchen, a place where I’ll post my adventures, observations and foodie fun for you to join in on virtually. Coming soon will be video and commentary. Check back soon.
Sept 18, 2009
On a recent trip, I picked up this fall bounty at a roadside stand. Check back
in November to see those gourds and pumpkins turned into soup tureens for you holiday table.
Local Harvest Menu; recipes to be posted soon!
Last night I served this menu at a dinner for community garden volunteers;
Sept 17, 2009
Broccoli Strata- fresh broccoli layered with Sarkozy’s oatmeal bread, swiss and pepper jack cheese, baked in an egg custard
Cabbage Roll Casserole- ground beef, peppers, onion and cabbage baked with a tomato sauce, served with sour cream
Badhinjin Bi-laban- Eggplant and yogurt dip with caraway and cumin served with Pita bread
Roasted Squash Soup- Acorn squash roasted and blended with caramelized onion, garlic with freshly ground spices in a cream base
Harvest Squash Cheesecake- Butternut squash are roasted then blended in a traditional cheesecake base, baked with fresh spices, a chocolate cardamom crust and finished with chocolate shavings and maple pecans
“Pasta et Aglia et Olio”- pasta with olive oil,garlic and Pesto by Shelley
Channon’s Slaw- a mix of onions, cabbages, root vegetables such as beets, parsnips and carrots with a simple dressing
Tabbouleh- traditional bulgur wheat salad made by Penny
Breads- Made by Penny and Shelly
Coffee with Hazelnut Syrup, Iced Tea, Mint Tea orLemonade
Thank you to the volunteers; Penny, Shelly, Lori, Julie