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May 25, 2011 Friends and Family A Spicy Round-up
Nutmeg would like to introduce some of her friends and family.  Without a doubt, they are a spicy bunch and that is what she loves most about them.  There are a few who have not quite defined themselves yet (more on them at a later date).
In no particular order…

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This entry was posted on Thursday, November 26th, 2009 at 11:44 am and is filed under Foodie Stories. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

 
May 21, 2011 Nutmeg’s Favorites

Just a quick note to say Nutmeg has many failures in the kitchen but those are never published.  She looks forward to your feedback!

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This entry was posted on Sunday, November 22nd, 2009 at 1:02 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

 
For the love of a Fennel Mustard Recipe

Nutmeg loves fennel, which is a bit strange because she hates anise, sambuca and black licorice.  In any case, this fennel mustard recipe caught her eye.

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This entry was posted on Sunday, November 22nd, 2009 at 1:00 pm and is filed under Condiment, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

 
May 18, 2011 Fall is Soup Time

Nutmeg has a bit of time on her hands this fall and this soup one of her new favorites:

Bosc Pears

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Pear, Fennel and Acorn Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is an easy soup to celebrate the best of fall produce.
Note: mild curry can be added as well (optional). Enjoy!
Ingredients
  • 1 Small Fennel bulb, diced
  • 3 Shallots or ½ onion, diced
  • 1.5 Tbsp. Olive oil
  • 2 Pears cored and cubed
  • 5 cups Vegetable or chicken stock
  • ½ Tsp. cinnamon
  • 1 Tsp. Fresh ginger, crushed
  • 2 Medium Acorn squash, peeled, seeded and cut into 1 inch cubes
  • ½ Cup Coconut milk
  • Salt and Pepper, to taste
Instructions
  1. Saute fennel and shallots in pan with 1 Tbsp oil until lightly brown.
  2. Add the remaining oil and the pears.
  3. Saute for another 1-2 minutes.
  4. In a large pot, combine the stock, ginger, cinnamon and squash.
  5. Bring to a boil, then reduce to a simmer.
  6. When the squash is almost cooked, add the pear mixture, coconut milk, salt and pepper.
  7. Remove from heat and puree in a blender until smooth.

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This entry was posted on Thursday, November 19th, 2009 at 7:44 pm and is filed under Recipes, Soup Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.