THE VILLAGE VOICE

“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.”  ―  Vera Nazarian,  The Perpetual Calendar of Inspiration        (AUGUST SUNSET - HUBBARD LAKE, MI)  ROASTED PEACHES with HONEY, LEMON & THYME 4  large ripe peaches, halved and pitted 2  Tbsp. melted unsalted butter finely grates zest of l lemon 2  Tbsp. honey 2 Tbsp. fresh thyme leaves Kosher salt & freshly ground pepper rich vanilla ice cream Thyme flowers for garnish Preheat oven to 400º. Melt butter in small pan. Add honey, lemon zest and thyme leaves.  Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.) Remove from oven and cool. Serve warm or room temperature with ric...

"There shall be eternal summer in the grateful heart." — Celia Thaxter PAN SEARED SCALLOPS with LEMON CAPER SAUCE   1  lb large wild scallops sea salt 3  Tbsp. extra-virgin olive oil 1  Tbsp. unsalted butter 1  Tbsp. minced garlic 1/2  cup white wine or vermouth 1  cup chicken broth zest and juice of large lemon 2  Tbsp. rinsed capers 1  Tbsp. Dijon mustard freshly ground black pepper  freshly chopped parsley for garnish  Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking. Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan. Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-...

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."  ~ Mario Batali ASPARAGUS LEEK SOUP (a simple taste of spring) ~ Slightly adapted from The Silver Palate Cookbook 2 pounds sliced asparagus (reserve tips)  1 large bunch of leeks 1 large sweet onion 2 quarts organic chicken broth 1 stick sweet butter (love Kerrygold Butter) coarse salt  freshly ground black pepper sour cream chives Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often. Add chicken stock, and sliced  aspargus . Bring to boil. Reduce heat and simmer 30 minutes or until asparagus is very soft. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Seaso...

" ... January, in ermine cloak, With crystal spangles dight, He gave the queen an Ivy crown, And her fair shoulders white He happ'd with tender ferny Moss From many a cosy nook, Or from the rounded boulders warm Beside the frozen brook." ~James Rigg, "The Progress of Queen Flora, Adorned by a Hundred Wild Flowers,"  Wild Flower Lyrics and Other Poems , 1897 ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD ~ the smell of roasting beets in winter is divine as is the taste of this yummy salad. (Adapted compliments of Allrecipes.com) 3  large red beets 3  large yellow beets extra-virgin olive oil 5  oz. Baby Arugula 2/3  cup toasted walnuts 1/2  cup balsamic vinegar 3  Tbsp. extra-virgin olive oil Pink Himalayan Salt & Freshly Ground Pepper to taste Preheat oven to 4OOº . Scrub beets well and rub with olive oil. Place each beet in piece of aluminum foil and place on roasting pan. R...

"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour." ~ Vita Sackville-West (January Sunset - Hubbard Lake, MI) ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS ( adapted from Wegans ) 4  medium spiraled sweet potatoes 3-4  Red diced pears 8  oz. baby spinach 1  cup pecans or walnuts  1/4  cup extra virgin olive oil or more if needed to lightly coat 2-3  Tbsp. unsalted butter 2  Tbsp. chopped chives or dried to ta...

For the French, New Year Means Good Oysters (and this was the tradition in my home growing up) "We are having oysters for Christmas and for New Year's Eve. The tradition is that you have to eat oysters for feast. So if there are no oysters for New Year's Eve, for instance, something is missing." (Jean Goese) "Oysters accompanied by white wine or champagne are eaten raw in France, scrapped out of their shells with tiny forks while still alive ..." (Eleanor Beardsley) OYSTER STEW (Christmas or New Year's Eve Favorite) 2  pints oysters in their liquid 10  Tbsp. unsalted butter 1/2  cup flour 4-6  stalks minced celery and leaves 2-3  minced large shallots 4 - 6  cups 1/2 and 1/2 or mix of heavy cream and milk Tabasco splashes to taste 1 cup minced fresh parsley freshly ground black pepper and sea salt to taste Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard...

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors."  ~Henry Ward Beecher (1813–1887) ( October Glory ~ Hubbard Lake, MI) PARMESAN GARLIC SPINACH SPAGHETTI SQUASH ~  Slightly adapted from Peas And Crayons  1  Medium spaghetti squash 2  1/2  Tbsp. minced garlic 1  Tbsp. organic olive oil (or avocado oil) 5 - 8  oz.  chopped fresh spinach 1/2  cup cream or sour cream 1  Tbsp. cream cheese 1/2  cup freshly grated parmesan cheese, plus more for topping coarse salt & freshly ground pepper to taste grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan) Pre-heat oven to 400º. Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash ...

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES ~ An ever pleasing  favorite compliments of Baker by Nature 12  oz.  soba noodles 1/4  cup sesame oil 2  Tbsp. low-sodium soy sauce 1  large thinly sliced shallot (I like more) 2  tsp. peeled and grated fresh ginger 8  coarsely chopped garlic cloves 1  lb. large shelled and deveined shrimp zest and juice of one large lime coarse salt to taste 3  finely chopped scallions 1/2  cup chopped cilantro 1/2  tsp. crushed red pepper Lime wedges for garnish Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl. In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss. In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over med...

"May the road rise to meet you, May the wind be always at your back. May the sun shine warm upon your face, The rains fall soft upon your fields. And until we meet again, May God hold you in the palm of his hand." ~ Irish Blessing CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM Simple 'One Plate' Supper compliments of Once Upon a Chef  https://www.onceuponachef.com For Corned Beef and Vegetables 1  4-lb flat cut corned beef with seasonings packet (do not trim fat) 4  Tbsp. melted unsalted butter 2  Tbsp. prepared horseradish 1  1/2  tsp salt 1/4  tsp. freshly ground black pepper 6  diagonally sliced carrots 1  1/4  lb. halved small gold potatoes 1 very small head of green cabbage, sliced into slabs Italian Parsley for garnish  For Horseradish Cream Sauce 1  cup sour cream 2  Tbsp. prepare...

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home." - Edith Sitwell Hubbard Lake Cottage Fireplace SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS   ~ sometimes the simplest things are the best  (slightly adapted from Cooking Light ) 1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon) Salmon Marinade: 1  1/2  Tbsp. low sodium soy or tamari 1  Tbsp. virgin olive oil 1  Tbsp. honey 1  Tbsp. fresh lime juice plus zest 1  minced garlic clove 1  tsp. freshly grated ginger Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray. Combine ingredients for Salmon Marinade and pour over salmon. Set aside. 2  Tbsp. virgin olive oil 1  minced garlic clove 12  oz.  trimmed and halv...