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Author Archive: Dick Palm

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Open Kitchen for Nov. 13

| November 13, 2014

OPEN KITCHEN with NATHAN SCOTT       Lentil and Squash Salad   Ingredients       Serves 4     1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes     1 tablespoon olive oil       Kosher salt and freshly ground black pepper     ¼ pound thick-cut bacon, chopped […]

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Open Kitchen – Nov. 6

| November 6, 2014

OPEN KITCHEN with NATHAN SCOTT   Blueberry and Sausage Strata Ingredients   Serves 4 to 6     Unsalted butter, for greasing     ½ pound breakfast sausage, cut into bite-sized pieces     8 large eggs, lightly beaten     1 cup milk     ½ cup pure maple syrup, plus more for garnish […]

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Open Kitchen 10/30/14

| October 30, 2014

    OPEN KITCHEN with NATHAN SCOTT   Pumpkin Whoopie Pies Ingredients   Makes about 1 dozen   1 cup light brown sugar, firmly packed     ½ cup vegetable shortening     1 can (15-ounces) prepared pumpkin     1 large egg, lightly beaten     2 teaspoons pure vanilla extract     2 […]

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Open Kitchen

| October 23, 2014

OPEN KITCHEN with NATHAN SCOTT       Spaetzle with Mushroom Sauce   Ingredients       Serves 4     4 large eggs, lightly beaten     2 tablespoons milk     1¼ cups all-purpose flour       Kosher salt and freshly ground black pepper     Pinch ground nutmeg     ¼ […]

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Open Kitchen Oct. 2,2014

| October 2, 2014

OPEN KITCHEN with NATHAN SCOTT   Cinnamon-Raisin Bread Ingredients   Makes 1 loaf   1 packet (¼ ounce) active dry yeast     1 cup, plus 2 tablespoons, milk, warm (105°F – 110°F)     ¼ cup granulated sugar     3 cups all-purpose flour, plus more for dusting     3 tablespoons unsalted butter, […]

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