Enjoy our current and previous recipes of the month! We also have curry dip.

Beef Stew

It’s March, the brown month as far as I am concerned. So brown food is in order. Hopefully good brown food like stew, mushroom soup, chocolate cake and chocolate mousse!


2.5 lbs stew beef ( I use Tenderloin Chain for my stews)
1.5 cups sliced leeks, about 2
1 medium onion, diced
3 cloves of garlic, minced
1.25 lbs Kabocha Squash, peeled and cut into 1 inch pieces
.5 pomegranate, seeded and divided
3-4 tbsp pomegranite molasses
1 carrot, peeled and sliced
1 stalk celery, halved and sliced
6 T. olive oil, divided
1.5 cups pomegranate juice
1.5 cups bone broth or beef stock
.5 cup red wine

1.5 tsp ground cumin
3/4 tsp ground cinnamon
.3/8 tsp ground nutmeg
3/4 tsp smoked paprika
1 tsp coriander
salt and pepper to taste
Fresh mint or parsley, and half the pomegranate seeds for garnish

Beef StewLarge Dutch Oven with lid

Place 4 T. oil in dutch oven, heat until hot, sauté the onion and leeks in the oil, let it start to soften and brown around the edges, add the garlic, carrot and celery. Cook, stirring, for a few minutes. Remove from the pan to a bowl.

Add 2 T. oil to the pan, salt and pepper the beef pieces, sauté the meat in batches, til browned on all sides. Remove from the pan.

Add the spices to the pan, cumin, cinnamon, coriander, nutmeg and paprika, stir for 30 seconds. Return the meat and vegetables to the pan. Add the pomegranate juice, pomegranate molasses, broth and red wine. Add half the pomegranate seeds. Reserve the rest. Stir everything together. Bring to a boil.

Heat the oven to 350 degrees. Place the pan in the oven and bake 2 hours, or more depending on how soft you want the meat. Season with salt and pepper.

Serve in bowls garnished with pomegranate seeds and chopped mint or parsley and fresh rolls.

Serves 6

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Pear Tarte Tartin

This is a classic recipe usually made with apples. I love it with pears. Sometimes I also add raspberries to the dish.


Pear Tart Tartin BakedFILLING

3 or 4 ripe and flavorful pears. I used Bartletts
2 Tablespoons fresh lemon juice
3/4 cup of white sugar
4 Tablespoons of unsalted butter
Whipped cream, optional


1 cup of all purpose flour
.5 tsp salt
1 stick of cold unsalted butter
1 egg yolk
2 – 3 Tablespoons of ice water as needed

One Black Cast Iron Skillet, 10 inch

Prepare the crust: pulse the flour and salt in a Cuisinart with the metal blade. Add the butter and pulse until small pieces form. Add the egg yolk , pulse. Add the water 1 T. at a time until it pulls from the sides of the bowl. Form in to a flat disk and refrigerate for atleast an hour.

When ready to assemble roll the dough out a bit larger than the pan. Flip over the pears and tuck the sides down around the pears.


Preheat the oven to 375 degrees

Peal and quarter the pears. Sprinkle with the lemon juice to coat. Place the sugar in the pan over a low hear. When some of the sugar starts to melt begin stirring with a wooden spoon until it is all melted and begins to turn a light golden color.

Pear Tart Tartin UnbakedRemove the pan from the heat. Arrange the pears in the pan with the rounded side down. I have messed this up more than once so remember that the pan will be flipped and you want the rounded side up for the final presentation.

Fill the center with a piece of pear and fill in where needed with smaller pieces. Or fill in with fresh raspberries.

Cut the butter into small pieces and scatter over the pears. Place back on the stove top at medium heat. Cook until the sugar turns a deep caramel color and the juices released from the fruit has nearly evaporate. 15 – 20 minutes.

Roll out the dough and cover the pears, tucking the sides DOWN INTO the pan.

Bake for 25 – 30 minuted or until the crust is golden. Remove from oven and let rest for 10 minutes. Using a knife run it around the edges of the pan. CAREFULLY place a larger plate over the pan. Using two hands and two pot holders, carefully flip the pan over releasing the tarte on to the platter.

Serve with whipped cream

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Roasted Red Snapper, Mediterranean Style

There was a small Red Snapper at the Coop last week. Just the right size. And not often seen here in the north!!! So I had to have it. What, you think this photo looks funny. Well, I was so excited that I plated half and started eating before I remembered that I should have take the photograph first. Your picture will undoubtably look better. It was delish.


1 whole small red snapper, cleaned and gutted. Scales removed
8 pieces of garlic minced and mashed with a drop of kosher salt
1 tsp cumin
1 tsp coriander
.5 tsp black pepper
.5 tsp sumac
2 tablespoons chopped fresh thyme or oregano
1.5 bell peppers, orange and yellow, sliced
1 tomato, sliced
1 small red onion, sliced in rounds
Greek or Italian olive oil
1 lemon, quartered

Preheat oven to 425 degree F

Brush a baking dish with olive oil

Pat the Snapper dry and make a few slits in each side of the fish. Fill the slits with the garlic and some of the fresh herbs. Place in the prepared baking dish.

Mix the spices: cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of of the mix to coat the fish on both sides.

Stuff the cavity with the fresh herbs and some tomato, onions and peppers.

Place the remaining vegetables around the fish and sprinkle with a little salt and the rest of the spice mix.

Drizzle the fish and vegetables with a liberal amount of olive oil.

Bake in the the oven at 425 for about 25 minutes or until the fish flakes. Remove from oven and squeeze half of the lemon over the dish. Plate and serve with the other lemon wedges.

Serve with rice. I used Jasmine.

Serves two.

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