Rockycoast Crisps, our version of Lesley Stowe’s Raincoast Crisps were so successful that we’ve tweaked the recipe for October: more pumpkin seeds, cranberries instead of raisins, and just enough Pumpkin Pie Spice to suggest a cracker inspired by fall. The recipe has four steps: mixing, baking, freezing, and baking, but each is so easy and the results are … Continue reading
We went to Green Spark Farm in Cape Elizabeth on the hunt for organic pumpkins to continue our gastronomic celebration of fall in general and October in particular. They had beautiful examples of a variety of squashes. One of the tastiest is their Golden Acorns: sweet, smooth flesh, perfect for roasting. Even though pumpkin is … Continue reading
The base for this dish is a “tortilla” in that it’s made without egg or a leavening agent, but similar to a pancake because of the ratio of cornmeal to liquid. We wanted something with enough body to support the ragout, goat cheese and pesto, but simple enough to suggest a rustic Mexican meal. Swap the … Continue reading
This is one of the easiest and most satisfying preparations for fall pumpkins, or butternut or acorn squash. It’s richness satisfies any urge for mashed potatoes or risotto. A little heavy cream is what makes it seductive, but alternately one can use hearty chicken broth, milk, or dairy substitute. Roasting the pumpkin in the oven … Continue reading
“What did the butcher say to the customer on Halloween?” (See below.) It’s been almost a year since we began writing it down for Gus and anyone else interested our gluten-free path and recipes. The first post was a shot from the hip, a beloved recipe I’d sent Gus in response to his request for … Continue reading
Gluten Free Gus 