 A few weeks ago, I was at the Chequamegon Co-op and saw a package of Champagne grapes in the produce section — I placed them in my basket, not knowing what I’d do with them when I got home. They seemed too special to just eat raw or throw into a chicken salad, they are Champagne grapes after all, but I was at a loss for ideas….until I remembered David Lebovitz’s blog post about roasting grapes and chicken. Click here to read more...
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 Well, summer is making on last stand this weekend and while I’m ready to roll into root vegetable season, the harvest is still running at full-steam and our CSA boxes are packed to the top with beautiful vegetables. Click here to read more.....
 I'm not the biggest fan of large crowds but when we lived in the Twin Cities, I looked forward to the Minnesota State Fair for two reasons -- the animal barns and the food. And in particular, I always beelined to the grilled corn on the cob booth (and the fried pickles but that's another blog post). There's nothing quite like sweet corn, hot off the grill, and dripping with butter....until I encountered Elote, or Mexican street corn. That was a game-changer. Click here to read more......
 The peaches from my latest Lake Superior CSA's fruit share were at their peak of ripeness -- sweet with a nice firm texture. They were perfect for grilling because they wouldn't turn to mush and, while I've never grilled a peach before, I figured the non-mushy factor was key. Click here to read more....
 It's no secret that I'm not the biggest fan of summer but there are a couple of things that keep me coming back for more: my flower garden is a cacophony of color, it's still light out for our usual 8:30 dinner time, and my all-time favorite -- fresh from the farm tomatoes and garlic. I like tomatoes in all their incarnations -- sliced with Maldon sea salt on top, in a sandwich with bacon and avocado, in a quiche with corn, and on a tart with gorgonzola and pancetta. Click here to read more.....
 Blueberry pizza?? Sounds pretty strange but it's good, trust me. Blueberries, because they aren't terribly sweet, are well-suited to more savory applications and this pizza was inspired by a blueberry-balsamic chutney (recipe here) I made in 2012 (and make every year because it's really good on brie or sharp cheddar). Click here to read more....
 August has always been an incredibly busy month -- sports practices starts, friends and families come to visit, and there are all sorts of fun things to do nearly every night. And that means dinner needs to be quick and easy. Click here to read more....
 Looking back, there are two distinct events that ignited my love of cooking when I was 18 -- I made fajitas (complete with McCormicks seasoning) for Ted and I bought Susan Branch's Heart of the Home cookbook. Her cookbook introduced me to pesto, eggs in tomatoes, pasta with smoked salmon and peas (recipe here), and this recipe for a green bean salad. Click here to read more....
 About 3 years ago, I went though a major meatball phase -- everything from good old Italian with pasta to Rueben with sauerkraut to Swedish and lefse. It was a good run and spanned quite a few countries but for some reason, I never stuffed one. Until last week. Click here to read more.....
 I'm a big believer in having a stash of frozen puff pastry at the ready at all times. What's not love about a flaky, buttery pastry dough that can wear savory or sweet toppings with ease? When I saw the tart cherries in last week's CSA box, I wanted to avoid the obvious (pie) and strike out on a different path but wasn't sure what direction to go. Click here to read more....
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The Cookery MavenMary Dougherty lives in Bayfield and is the creator of The Cookery Maven blog and Words for Water, a photography project giving voice to people about the importance of freshwater. Founder of the nonprofit, Farms not Factories, she now serves on the board and is a rabble rouser for the Socially Responsible Agricultural Project. You can find her most mornings at the beach with her dogs and most nights in her kitchen cooking for family and friends. She is as Edible Magazine reported in 2012 “the quintessential perfect host.” Archives
February 2019
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