Thirty years ago, I was introduced to the sport of ice fishing by a chef at the restaurant where I worked. Some of you may fondly remember Perry’s Fish House on Shelburne Road
Sweet Potato Casserole with Toasted Pecan Topping and Basic Cornbread
Charlotters share their favorite recipes.
Attention, Charlotte cooks! Do you have a favorite recipe you would like to share with our readers? The Charlotte News welcomes everyone to submit their favorites.
Mushrooms? It seems that I’ve cooked with the little button mushrooms found in most grocery stores forever and enjoyed them raw in tossed salads. About 12 years ago, I was introduced to the Portobello mushroom by my son-in-law, David, who cooked them on his charcoal grill. They were delicious!
We encourage children and youth to pick up a tasty and healthy lunch bag, available at the Charlotte Congregational Church, Spear’s Corner Store and the Charlotte Library. Kudos to the people preparing these bags. Clearly, they put a lot of research into the contents, finding things that will keep without refrigeration, things that are healthful, and things that kids will like. Here’s what a sample lunch bag contains: organic juice drink, Goldfish, Cup Noodles, Vermont Beef & Pork stick, packaged pear bits with juice, granola bar.
On Friday, July 12, campers will serve a pop-up lunch in the vestry at the Charlotte Congregational Church, welcoming community members with a meal featuring sandwiches, deviled eggs, potato salad, watermelon pops, and their special switchel recipe. Proceeds from the “pay what you wish” donation lunch will be used toward food and supply costs for the camp.
I went to the Architectural Digest Design Show in New York two weeks ago. It was a terrific concentration of furniture and arts and lighting, decorative stuff, electronics, appliances.
I took my college junior year in Aix-en-Provence, which meant I went quite literally from Velveeta, ever present in the refrigerator door, to Brie—and more.
I can still visit the Middlebury farmers market on a Saturday morning in early October and get nearly everything I need for an easy roast chicken dinner on Sunday. Truth is, I make this dinner throughout the year—but, in my opinion, it tastes best and is most satisfying in the fall and winter months.
It all started with my mom saying, “You should look on the Food Network website and see if there are any casting calls for cooking shows.” I thought about it for a little while then I decided to go for it. What harm could it do? The odds of me getting in were so slim I thought it would just be a fun experience. I thought wrong.
On a brisk morning recently I was able to experience what truly fresh fish tastes like.
The Charlotte Senior Center is happy to be collaborating again with one of our local chefs on an upcoming Monday Munch.
One of my earliest food memories is of eating fresh lobster at my home in Charlotte and also in West Chop on Martha’s Vineyard. I can still remember being a little bit scared of lobsters, with their weird-looking eyes and big claws, but after eating lobster for the first time, it was kind of life changing. It’s so delicious, I can still hear myself say. Not only did the lobster meat taste good, especially dipped in warm butter, but the memories of the times when I had lobster with my family stick with me.
When the April breeze becomes rich and earthy, I start thinking about one of my favorite hobbies: foraging for fiddleheads. There is something primitively satisfying and uniquely meditative about collecting these little wild gems.
The library, built 20 years ago and originally designed to hold about 8,000 volumes, now houses a collection of nearly 16,000 items. Space available for providing the increasing number of programs requested and supported by the community is inadequate.