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Food & Wine

  • Raspberry Buttermilk Pie

    Raspberry Buttermilk Pie

    By: Rachel

    When you make this recipe, make sure you bring it to a bbq or summer gathering. This pie will make you friends. Lots of them. The pie crust, the raspberry swirl and the buttermilk base can all be made the night before and then assembled and baked the next day...Read more.

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  • Tips for Farmers Market Shopping

    Tips for Farmers Market Shopping

    By: Rachel

    There are farmers markets located up and down the Pioneer Valley, providing fresh, locally grown food to customers. Not only are they full of delicious goods but they are also great for local communities, as they embrace farm-to-table practices and create an opportunity for shoppers to learn more about what is harvested in our area. Read More.

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  • Debi's Pie Crust Dough

    Debi's Pie Crust Dough

    By: Rachel
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  • Holy Smokes Cole Slaw

    Holy Smokes Cole Slaw

    By: Rachel
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  • Onion Soup en Croute

    Onion Soup en Croute

    By: Rachel

    CHEF JOE BALESTRI

    Caffeine's, West Springfield, MA

    Ingredients:

    • 1 Tbsp. oil
    • 2 large Spanish onions, ½inch diced
    • 1 Tbsp. minced garlic
    • ½ cup red wine
    • 24 oz. chicken or beef stock
    • salt and pepper to taste

    Method:

    In a pan heat the oil and saute onions until brown; add the garlic and cook for one minute. Add the red wine and cook for 5 minutes, and then add the chicken or beef stock and bring to a boil. Salt and pepper to taste.

    Place the soup in 4 bowls, about 2/3 full. Top each with 4 oz. grated Swiss cheese. Wet the rim of each bowl and place puff pastry over the bowl. Press the edges firmly and cut off excess puff pastry and use for decoration on top, if desired.

    Preheat oven to 375 degrees, and bake soup for 20 minutes or until the pastry is puffy and brown.

    Makes 4 servings.

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