Panna Cotta
May 5, 2022

Week 103: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY I don’t usually offer recipes that suggest hard to find ingredients, but this one is just so good, I couldn’t resist. Lu Matrascia appeared on “Falmouth is Cooking” on FCTV last month, and she demonstrated how to make this dessert. Should you be interested, you can watch the show on YouTube.com, where I featured her cookbook, There Are Rules. I ordered gelatin sheets on line—they are a European form of our Knox Gelatin Powder. Some panna cotta recipes call for using the powdered gelatin, and if [...]

2022-05-09T17:55:01-04:00

Mahi Mahi with Lemon Garlic Butter Sauce
April 28, 2022

Week 102: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, KAY BENAROCH Mahi Mahi, otherwise known as Dorado, is deservedly a popular fish. When done right, mahi mahi is tender, flaky, and deliciously flavorful. This lemon garlic butter sauce in this recipe (from Chew Out Loud) is sensational. Email Gail

2022-05-02T16:23:51-04:00

Kerala Fish
April 14, 2022

Week 101:RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKERMy family loves Indian food and fish, but when it comes to cooking Indian fish recipes I tend to stick with one favorite, Bengali salmon. However, when I saw this recipe for Kerala style fish from Feasting at Home, I knew I wanted to try it and I am glad I did! This recipe is really easy and it’s good with most white fish. I used cod, and after making it, I can tell it would also be a great paste to use on grilled boneless chicken breast or [...]

2022-04-21T19:04:42-04:00

“Chick” Deviled Eggs
April 7, 2022

Week 100: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This is a rather silly recipe—one to make you smile. It’s an idea from the internet, so feel free to adapt it to your own taste(s). You can julienne the carrots by hand if you want, or purchase a package (already cut) in the supermarket. Don’t want to bother with cooking the eggs? You can now buy pre-cooked eggs in the market as well. I make my hard-boiled eggs by placing the raw eggs in a saucepan and covering them with cold water. Bring it to [...]

2022-04-21T19:05:29-04:00

Roasted Butternut Squash Soup
Mar. 31

Week 99: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE Soup season is not over yet! This soup is easy and quick for those weekday nights you have not planned dinner. I have adapted this recipe from Ina Garten yet omitted the Curry and it did not affect the flavor at all. You should definitely plan to garnish this soup with any nuts, croutons or sliced scallions you may have in stock. Email Gail

2022-04-04T08:09:15-04:00

Easy Shepherd’s Pie
Mar. 17

Week 97: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, KIM COURCHESNE I chose this Shepherd’s Pie recipe in honor of St. Patrick’s Day. Feel free to use beef or lamb with this one and add carrots, peas, and mushrooms if you desire. My family loves the simplistic beef, corn, and potatoes version. This serious comfort food is perfect for the cooler evenings as we head into Spring– a simply hearty meal that tastes great and warms the heart! Email Gail

2022-03-22T07:15:02-04:00

Red Lentil and Carrot Soup
Mar. 10, 2022

Week 96: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, CEDITH COPENHAVER This easy yet satisfying soup (from WW) is surprisingly light and tasty. It makes for a fast weekday dinner with cornbread and a salad. The soup reheats well too, so make extra and stash some in the freezer (before adding cilantro and lemon)! Email Gail

2022-03-16T09:41:47-04:00

Skillet-Roasted Lemon Chicken
Feb. 24, 2022

Week 94: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE This one-skillet dish is a breeze to make, and delicious comfort food on a rainy Cape Cod day! Since we are on a calorie-cutting mission, we skipped the carbs and served with broccoli, but if you are so inclined, you may want to serve with buttered egg noodles to round out this dish. I hope you enjoy it! Email Gail

2022-03-01T15:42:10-05:00

5 (or 6) Ingredient Creamy Miso Pasta
Feb. 14, 2022

Week 92: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER This easy dish is quick enough for a weeknight but it’s also has a complexity that makes it nice for a special weekend dinner too!  It’s a bit of a riff on the traditional Italian dish Cacio e Pepe pasta but with an added layer of umami thanks to the miso paste.  To achieve a silky-smooth pasta, vigorously toss the pasta, grated cheese, and pasta water together to achieve a properly emulsified sauce – I actually watched a YouTube video on how to master this [...]

2022-02-22T17:31:32-05:00

Mini Vegetable Pot Pies
Jan. 20, 2022

Week 90: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ These mini vegetable pot pies are a perfect entrée option for any time of year, especially the chilly ones. They are packed with vegetables, beans, and a creamy cashew sauce. Serve them with roasted Brussels sprouts, sautéed greens, or a kale salad. Adapted from a recipe by Cadry Nelson Email Gail

2022-02-08T14:48:15-05:00

Hetty McKinnon’s Flourless Soy Sauce Brownies
Jan. 13, 2022

Week 89: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY Soy sauce brownies? As someone used to say in politics, “You betcha!” You have to try these to believe them–dark and dense. Served chilled, they are positively delicious! Use the best chocolate and cocoa you can afford and a good brand of almond meal (such as King Arthur Baking or Bob’s Red Mill). I like tamari in these, but you could use low-sodium soy sauce if that’s what you have on hand. Enjoy! Email Gail

2022-01-18T07:23:40-05:00

Auntie D’s Date Nut Bread
Dec. 16, 2021

Week 87: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE When we think about the holidays, we often times look at our past traditions to create memories in the present. In our family, my sister's Date Nut Bread has been a staple whenever we gather for the holidays. The funny thing about tradition is, you never know what's going to "stick" with the next generation. So, as my adult children were preparing for their recent holiday away from home, the one recipe they called me for was Auntie D's Date Nut Bread! Naturally, [...]

2022-01-10T15:55:38-05:00

Grown Up Mac & Cheese
Dec. 9, 2021

Week 86: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, ALISON MARTIN Mac & cheese is always a good meal for cold winter nights, especially during the busy holiday season since it's easy to prep ahead and then reheat! This mac & cheese recipe is best prepared using a large lasagna pan to contain all of the delicious pasta, cheese and béchamel sauce. Email Gail

2021-12-21T07:39:38-05:00

Monsignor’s Decadence
Dec. 2, 2021

Week 85: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This is a decades old favorite recipe, updated for our new(ish) available ingredients. I used a package of Godiva instant dark chocolate pudding mix and 12 ounces of Guittard dark chocolate chips. The result was beyond my expectations…garnish with holiday “bling” or just serve plain, dusted with powdered sugar.  Fresh raspberries in the middle are optional. This cake was enjoyed by a “Cooking for Hanukkah” class as well as by the crew setting up our Holidays at Highfield. I wish we had a photo [...]

2021-12-08T12:17:36-05:00
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