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Serve up a Farm Fresh Freaky Halloween

October 29, 2020 By Alison

With just a bit of imagination, kale chips become crispy pieces of lizard skins, beet chips become bat ears and roasted fingerling potatoes become witches fingers. This Halloween, go farm fresh for your party guests.

Featured Posts

Countdown to a Farm Fresh Freaky Halloween — Jack-o-Lantern Potatoes

October 22, 2020 By Alison

Use Halloween cookie cutters to transform sweet potatoes into crispy Jack-o-Lanterns, ghosts & goblins.

Restaurant Worthy Ravioli — Reminiscing with Lou

May 23, 2020 By Alison

When you’ve got a pro at the helm, cooking with friends shines in all its glory. And when it’s Lou Palma at the helm, the sunshine can be blinding it’s so glorious. Now, Debbie and I are no amateurs when it comes to making ravioli. We’re got it down pretty darn good when it’s just the two of us in a kitchen, cranking dough and filling those babies. But add Lou to the mix and it’s a whole new level of professionalism and good times.

More from Kitchen Chronicles

Vintage Inspiration

Thanksgiving Leftover Pie — Best Ever!

November 22, 2020 By Alison

What to do with Thanksgiving leftovers! That’s the buzz this week everywhere in the world of food. Forget about the meal itself, let’s fast forward to the day afterwards when we will create an array of tasty meals with the mounds of leftover turkey, mashed potatoes and stuffing!

Vintage Canning Cone Sieve Colander Strainer Wood Masher Rolling Pin Pestle

August 31, 2017 By Alison Leave a Comment

Sometimes something from the past deserves a reinvention for a new time. Take this vintage cone sieve with wood masher which finishes your tomato sauce better than any sieve with a hand crank. I used it this afternoon to get the most puree out of the remaining seeds and skins which were leftover from my blanched tomatoes which has been seeded and skinned.

More Vintage Inspiration

Little Bites

Cranberry Sauce Filled Muffins

Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.

Salmon Cakes with Chipotle Lime Mayo

These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.

Buttered Pecan Dulce de Leche Turtles

A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.

In Case You Missed Them

Pumpkin and More Pumpkin

You better like pumpkin or you’re in big trouble. Pumpkin is everywhere! Cereal, cookies, cakes, breads, muffins, breakfast treats, ice-cream, Oreos — It’s the flavor of the year! Maybe even the flavor of the century! It seems like there’s been a pumpkin explosion in the aisles of every grocery store, from Whole Foods to Stop & Shop to Shoprite to Acme.

Apple Upside Down Muffins

With a reprieve from the summer heat, I welcome the fall season with open arms. It’s apple picking season! For some reason, I never get tired of walking through the apple orchards with my kids, finding trees chock-full apples is like looking for the next clue in a scavenger hunt.

Blueberry Cake with Lemon Glaze

This blueberry cake recipe is for Debbie and of course all of you! During our massive cooking date last week, the grease was splattering, pots of water boiling and the mixer was whirling as Debbie and I made Maryland crab cakes (the real stuff), blueberry cake (with Jersey berries) and a large vat of farm fresh tomato sauce.

Farm Fresh Tomato Sauce

It’s that time of year when I’ve always got a pot of sauce simmering on the stove. This past week, I made farm fresh tomato sauce three times. One batch for a bunch of hungry teens, another to break in my friend Debbie’s new kitchen and another batch for the freezer. I’ve got the process down to a science and I’m going to share my tips with you now.

Creamy Corn Empanadas

Make these corn empanadas vegetarian or spike them with some bacon or lobster. Either way, you can’t go wrong with this ideal package for preserving farm fresh flavors.

Notes from Vacation: Fabulous Figs

Wild, verdant, growing through sand and wind swept hills, perched on rugged cliff ledges and gathered in fields; all bearing bell shaped fruit, plump and ripening amidst a saturating sun. Mature trees, with caterpillar green leaves larger than a grown man’s hands, offering fruit to a cloudless azure sky.

On My Bookshelf

As glaciers melt and storms intensify, our world is changing faster than anyone can truly comprehend. To prepare for the inevitable effects of climate change on our food system, individuals, organizations and entire societies and are innovating to ...

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Seven Spoons By, Tara O'Brady Maybe it was the cover of this delightful and delectable new book which lured me at first glance. Perhaps it was the freshly sliced figs which caught my attention and brought me back to lazy days filled with figs ...

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Flour + Water By, Thomas McNaughton Finally a book from San Franciso's very popular restaurant Flour + Water. And it comes just in time for some cool weather cooking and in my house that means lots of pasta! This new cookbook inspires home ...

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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