This one is proof that the potter (Tom) can be bought. Mary Ellen and Margaret Ann can have 'most anything for bringing this bread by all summer when they're at the cabin. ('course I tell Linda L. something similar). A good reason to buy a few more
Paula Wolfert’s Cassoulet
We have cassoles in stock, get yours today! This article originally appeared in Food and Wine Magazine in October 2005 Paula’s book “The Cooking of Southwest France” is available through her website at www.paula-wolfert.com. We heartily
Easy Cheesy Potato Casserole
This is a bit different for cheesy potatoes, but very easy since you don't have to cut up all those 'taters. 1 large package frozen hash browns, thawed 2 cans potato soup, undiluted 1 pint sour cream 8 oz. grated cheddar cheese ½ cup parmesan
Chicken Marsala with Pancetta & Cream
This recipe pairs perfectly with a spicy malbec and our Clay Coyote Flameware Large Skillet. You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you'll likely need to cook the chicken in
Chocolate-Espresso Mousse Torte
Be sure to wrap your springform pan with heavy-duty aluminum foil (or two layers of regular foil); even the best pans can let water in. This torte is delicious alone or with lightly sweetened whipped cream.Serves twelve. 1 Tbs. softened unsalted butter
Penne with Tomato Vodka Cream Sauce
Betsy generally sautes about 1/2 lb of andouille or spicy Italian sausage first to add some meat. This time Betsy did the stovetop work in two Flameware Tagine pots, and finished with a short oven baking in a cazuela. 2 Tbs. olive oil 1 small
Pork Chalupa Stew
Pork Chalupa Stew (Perfect for our Dutch Oven) 3 lb pork roast fat trimmed 10 oz pkg pinto beans soak overnight 4-5 cloves garlic minced 2 T. chili powder 1 tsp dried oregano 2 - 4 oz. cans chopped green chili pepper to taste 1tsp. Cumin 1 t
SAVORY FALL STEW
Our favorite farmers, Katy and Peter Hemberger (and little Waldo) publish their farm news everyweek for those who have memberships in their CSA farm. Last week they published SAVORY FALL STEW capitalizing on the fabulous fall veggies now in. This one
“No Knead” Bread
There is a recipe going around about "No Knead" Bread. A very simple recipe that just takes minutes to prepare. It apparently originally ran in the New York Times, and around here ran in the Minneapolis Tribune on Feb. 15. In the recipe the bread is
