Entries by Meredith Lehman

Honey Glazed Parsnips and Carrots

Honey Glazed Parsnips and Carrots 1 pound carrots 1 pound parsnips 2–3 tbsp olive oil Few thyme sprigs 1 cinnamon stick, broken in two 3 star anise Sea salt and freshly ground black pepper 1–2 tbsp  honey Splash of water Few pats of butter Peel and halve or quarter the parsnips and carrots so that the pieces […]

Fresh Broccoli Salad

½ pound bacon (chopped into very small pieces (about ¾ cup cooked)) 2 heads fresh broccoli (cut into bite sized pieces with stems discarded (I had about 10 cups)) ½ red onion (sliced thin) ¾ cup raisins (I used half raisins, half dried cherries) ¾ cup pepitas or sliced almonds Dressing: ¾ cup mayonnaise ¼ […]

Brussels Sprouts with Pancetta

1 ½ cups fresh bread crumbs 2 teaspoons thyme leaves 6 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 2 pounds brussels sprouts, washed and trimmed (cut larger ones in two)  Salt and pepper 6 ounces pancetta in small dice (1 1/2 cups) 3 tablespoons minced shallots 1 tablespoon minced garlic ½ cup balsamic vinegar ½ cup veal stock or rich chicken broth, more […]

Bosc Pear Crumble

5-6 ripe Bosc Pears 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/8 tsp. ground cardamom 1 stick butter, 1/4 lb: 1/4 cup brown sugar 1/3 cup white sugar 1-1/2 cups of chopped pecans 1/2 cup rolled oats Instructions Preheat oven to 375F. Quarter and core and roughly chop them into a medium sized pot. Cook for 7-10 minutes, until some of the juices are released and the fruit is softened. Add cinnamon, […]