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Archives for January 2012

Lentil Soup

by Michele Pesula Kuegler January 30th, 2012| Recipes, Soups & Stews, Vegetarian
Having one person that is vegetarian in our house doesn't make meal planning difficult, usually.  When there are four or more of us for dinner, I simply substitute the meat item with a non-meat protein, and everyone is happy.  In fact, quite often I make two of the non-meat

36 deLux Restaurant, Manchester, NH

by Michele Pesula Kuegler January 26th, 2012| Restaurant Reviews
When a perennial favorite ceases to exist, it is often difficult to fill the void.  For 36 deLux, that has not held true.  Located in the home of the former Richard's Bistro, 36 deLux has done a terrific job of providing the same excellent quality of food, service,

Romantic Valentine Desserts- Part 3

by Michele Pesula Kuegler January 25th, 2012| Desserts, Recipes
There are still three weeks until Valentine's Day, which still may be a little bit early to begin planning.  However, what says love like a well-prepared menu?  Over the past two weeks we have highlighted delicious chocolate desserts.  Today we are sharing a completely different recipe, Soy Milk Panna

Cake Flour

by Elizabeth Skipper January 24th, 2012| Ask the Chef
I've been using cake flour for pasta dough lately, but it always seems to come out too sticky. Is it something to do with the wet weather we've been having, or should I go back to all-purpose flour?

Wet weather will somewhat influence how much moisture flour will absorb, but

China Blossom, North Andover, MA

by Michele Pesula Kuegler January 19th, 2012| Restaurant Reviews
This past Sunday I was invited to dine at China Blossom with a guest.  Thus, I asked my husband to join me for an evening of what I hoped would be good dining.

We arrived shortly before our reservation time of 7:00.  The restaurant was busy, with most of
flourless chocolate cake

Romantic Valentine Desserts- Part 2

by Michele Pesula Kuegler January 18th, 2012| Desserts, Recipes
If I asked you what food you think of when I say Valentine's Day, I would be willing to guess that most people would respond, "Chocolate."  Although I am not an adoring fan of that addictive treat, I appreciate that most people, such as my children, are.  So, what

Goat Sausage

by Michele Pesula Kuegler January 16th, 2012| Breakfast Dishes, Recipes
My husband and I went to a fabulous winter farmer's market this past Saturday.  Both the quantity and quality of products available were amazing.  In addition to typical items, such as chicken eggs and root vegetables, there were veal, lamb, goat, ducks, pâté, lobsters, mushrooms, and greens.  Being a bigger

Seafood Soup

by Michele Pesula Kuegler January 12th, 2012| Recipes, Soups & Stews
This soup that I made on a cold winter afternoon actually started on a hot August night.  I had bought several lobsters to be made into lobster rolls.  After dinner I saw the piles of lobster shells and thought that rather than just discarding them, they could have a

Romantic Valentine Desserts- Part 1

by Michele Pesula Kuegler January 11th, 2012| Desserts, Recipes

Eliminating Butter?

by Elizabeth Skipper January 10th, 2012| Ask the Chef
With the start of a new year I am trying to eat healthier foods.  I would like to reduce the amount of butter I use in cooking, but I am worried that I will lose lots of flavor.  How can I make food taste great, like a baked sweet

Cranberry-Pear Chutney

by Michele Pesula Kuegler January 9th, 2012| Recipes, Spreads & Sauces
Moving backward through our Christmas Eve dinner, we finally have arrived at the first course I made, the appetizer.  With five courses following this, I wanted it to be light.  The appetizer consisted of lavash crackers topped with goat cheese and cranberry-pear chutney.  The chutney has a hint of

Brussel Sprouts & Sausage

by Michele Pesula Kuegler January 5th, 2012| Main Dishes, Recipes, Side Dishes
It may be the first week of January, but I still have recipes from our Christmas Eve feast to share.  As I was considering what recipe to share next, I decided that since I started with dessert I should continue to work backward through the meal.  Thus, the next