Recipes from Mead Meadow

I made this Pomegranate Sauce for Coeur à la Crème. It is really easy and the seeds look like little hearts as a garnish on the plate. Prep Time: 15 minutes Cook Time: N/A 1 pomegranate, cut in half (horizontally) 2 tablespoons of pomegranate seeds (reserved for garnish) 1 teaspoon of granulated sugar Carefully, cut the…

This salad has become a holiday favorite on the Meadow.  We love to decorate with seasonal flora and fauna and if a few pomegranates go missing from a mantle display or decorative bowl, no one will be the wiser. Kale has such a fibrous texture that we find it to be more agreeable to our…

The sheet pan is without a doubt our kitchen’s blue ribbon workhorse.  The ability to make a complete meal in one pan, all at the same time, with minimum preparation and very little cleanup is a WIN!  One of the distinctive features of Moroccan cuisine is the marrying of sweet and savory flavors.  This richly…

Split pea soup is open to a lot of interpretation. To blend or not to blend seems to be at the top of the list.  Some soups are best pureed and smooth, but we like our split pea with a bit of texture.  We split the difference and pureed a portion of the soup, leaving…

Panettone is a moist, light, Italian oven baked bread that only shows up in stores around the Christmas Holiday.  It comes lightly sweetened with delicate turkish raisins and orange peel, so no extra sugar is needed.  If you can’t find Panettone, you can use Brioche or Challah bread.  In this case, add 2 teaspoons of…

The first thing I remember learning how to make is pie dough. I love making pies, but, if you are pressed for time, the galette is a quick alternative to a pie. The galette tastes like a pie without the top crust, and I love the rustic look.  You can change the filling based on…

This is a chili that will surprise everyone. The list of ingredients seems long, but each one is worth it! The cocoa powder at the end adds an extra layer of flavor that you don’t expect in a beef chili. I’ve served this chili over a thick piece of cornbread in the center of the…

When we lived in Paris this was one of the first recipes I learned to make. It’s a simple and classic french dish that is the perfect compliment to a roasted chicken. When I was learning French, cooking was my favorite way to learn the language.  This method produces perfect rice every time. You will…

This is a great side for almost any main course and makes great leftovers.  This recipe is ideal because you can cook the green beans ahead of time and finish them minutes before your main course is done.  Cooling the beans under water will help them to keep their beautiful green color and stop them…

I think breakfast is my favorite meal – especially on the weekends.  I love the consistency and richness of ricotta cheese and putting in a pancake seems like a brilliant idea. The brightness of the lemon and ginger help to lighten it up.  These pancakes take a little more time to cook but they are…