Monthly Archives: November 2020


This classic Dutch snack is two thin dough waffles filled with decadent caramel. One is often served on top of a mug of steaming, hot coffee. For the dough: 1/4 cup (2.25 oz / 65 ml) warm milk (or water) 2 1/4 cups (10.50 oz / 300g) unbleached all-purpose flour  4 1/2 tablespoons (2.25 oz […]
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Roasted Persimmion – Rosemary Ice Cream

Since we are in the throes of persimmon season what better why to use this delicious yet fleeting autumn fruit than in ice cream. If rosemary is not to your liking by all means omit it, then you’ll have roasted persimmon ice cream. 1 1/2 pounds fuju persimmons, about 7 – 8 medium 1 tablespoon […]
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Halibut with Orzo

Serves 4 2 teaspoons extra-virgin olive oil 1 medium yellow onion, diced 1 carrot, diced 2 garlic cloves, minced 2 celery ribs, diced 1 teaspoon Fennel seeds, lightly crushed 14.5 oz canned crushed tomatoes 1 ¾ cups water 1 cup orzo, uncooked 12 medium olives, pitted, halved 1 tablespoon capers, rinsed and drained Kosher salt […]
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Layer Spice Cake

This cake is perfect way to end an autumn or winter meal. It’s flavor is bold with the spices of ginger bread and adding a bit of crème fraîche in the frosting takes the edge of the sweetness. It would easily serve 8, if not 12 or more as it is rich. Butter for pans […]
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Thai Fish and Pumpkin Soup

When one is gifted with a lot of winter squash one gets creative with different ways to enjoyt it. The recipe below is only one of many ways. Serves 4 1 tablespoon sunflower or canola oil 3 tablespoons Thai red curry paste 1 teaspoon grated fresh ginger, optional 2 cups light coconut milk 3 cups […]
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Persimmon, Pancetta, and Arugula Pasta

I often run across pasta recipes that include the addition of roasted winter squash. Recently, I was gifted with an abundance of Fuyu persimmons. I thought, since they are still firm, why not roast some and toss them into some rigatoni. What you don’t want to do is roast firm Hachiya (acorn shaped) ones. They […]
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Shrimp and Autumn Squash Salad

1 small butternut squash or other winter squash 1/3 cup extra virgin olive oil, divided Kosher salt to taste Freshly ground black pepper 1/2 lb. orzo 2 tablespoons fresh lemon juice (about 1 lemon) 2 teaspoons Dijon mustard 1 anchovy fillet, mince Fresh Thyme, minced – optional Red Pepper Flakes – optional 1 medium shallot, […]
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