Monthly Archives: April 2013

Braised chicken with parsnip-carrot mash

The chicken is based on the “Whole chicken braised with pears and rosemary” in All About Braising by Molly Stevens. 1) Rinse, stuff, salt & pepper and bind the chicken. The recipe called for pears and rosemary. Instead, I quartered an … Continue reading

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Pumpkin potato gnocchi with sautéd ramps and collard greens

Last summer I roasted, puréed and froze several small pumpkins.  While I’ve often used it for ravioli filling, gnocchi came to mind as alternative.  Online recipes suggest various ingredients; I opted for just potato, the purée with some nutmeg, and … Continue reading

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