Monday December 01, 2014
Here's what's cookin' this Holiday Season:
1. Check your local PBS listings to find when Heirloom Meals Christmas Special is airing.
2. Fun with onions! This month Heirloom Meals and the National Onion Association have teamed up. Think - onion sides. Stay tuned!!
3. There are a couple of spots in the December 7th Italian Christmas Cookie Workshop. Local Peeps joins us if you can!
4. Tune into Newschannel 13, Albany's NBC affiliate on Sunday, December 21st around 8:30-ish. Carole will be making an Umbrian Christmas Eve tradtion: Chocolate Spaghetti.
5. Here's my latest Zester Daily article: Rooted in Heritage.
Thursday November 13, 2014
Lots to report from the Heirloom Meals kitchen:
1. Check your local PBS listings to find when Heirloom Meals Thanksgiving Special is airing.
2. Potato and Turnip Gratin makes an excellent Thanksgiving side dish. Carole shares her recipe on Connecticut Style.
3. Pumpkin Cheesecake is on the menu at our house. Here's the demo and recipe.
4. There are a couple of spots left in Carole's Italian Christmas Cookie workshop on December 7th.
5. Tune into Newschannel 13, Albany's NBC affiliate on Saturday November 22nd around 8:30-ish for Carole's Red Cabbage Gratin recipe.
6. Keep your eyes open for new radio shows - we've been remiss about getting them on the site but we have some goodies to share!
Friday October 24, 2014
1. Tune into Newschannel 13, Albany's NBC affiliate on Sunday the 26th around 8:30-ish for Carole's Pumpkin Cheesecake Demo.
2. Gearing up to appear on Connecticut Style on November 7th - thinking Thanksgiving Traditions.
3. Sign up for an Italian Christmas Cookie Workshop - Sunday, December 7th - learn to make chocolate covered biscotti and pignoli cookies.
4. Read Carole's latest article in Zester Daily - Thriving on Love and Olive Oil
5. We are planning out first-ever Heirloom Meals Cooking and Storytelling Retreat - stay tuned for more details.
Friday October 24, 2014
Come spend the afternoon in the Heirloom Meals Kitchen in Stockbridge, MA, learning to make 2 traditional Italian Christmas Cookies:
- Chocolate Dipped Biscotti
Leave with a tin of pignolis and a beautiful plate of biscotti, ready to give away or share with your family.
We will have fun. We'll enjoy Christmas music in the background and we'll enjoy homemade eggnog and mulled cider while we work.
December 7th, 2014 - 1pm - 5pm $60 per person, limited to 12 participants.
Click here to pay, call 413-298-0173 to reserve your spot, or send check to Heirloom Meals, PO Box 1532, Stockbridge, MA 01262. Once you are signed up, we will send you the address and directions.
Friday September 19, 2014
Carole was in the other seat - as the interviewee, September 19th. She appeared on WAMC's Food Friday to talk about Crock Pot Cooking!
Carole has been writing away and has a few articles to share: Pick up the recent copy of Edible Berkshires to read about The Happy Diet, and a story about still-life artist and cook, Helga Orthofer. Or read online about Garden-to-table recipe creation on Zester Daily.
On October 26th, she'll be back on Newschannel 13 to cook up something very fall - thinking pumpkin something - ravioli perhaps?
And, listen in - as we are upon the Jewish Holidays - Dottie Weber shares some tips and traditions.
Friday September 12, 2014
It's funny how we take for granted the things we know how to do and just do them. It happens in all aspects of our lives - the things we do most naturally and happily are sometimes the things we need to think about and value more in ourselves. When it comes to cooking there are so many little things that I just do. I do them because I learned them by observation as a kid or in a cooking class along the way. Nevertheless, one of those things my mom and nana made all the time was a soffritto - as a base for soups, stews, sauces etc. Simply put it is the slow frying of onions, celery, carrots and garlic. Sometime, I add herbs like thyme, oregano or basil, salt and pepper. But the technique is always the same. Heat up some oil, add the chopped onions first, then the carrots and celery, saving the garlic and any herbs for last. Once it is slighly golden and aromatic, I add my soup stock, wine or more ingredients. I make lentil soup, beef stew and my latest concoction that I will be making on Newschannel13 on Sunday, Potato Leek Soup this way.
Perhaps you have a technique that you use that shows up in many of your dishes? I would love to hear all about it.
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