Soup. It's Love in a Bowl

11/03/2021

I could get really corny with this message if I let myself, but I’ll leave that to the Halloween advertisers. Enjoy the treats, but please leave room for some ‘good for you and delicious too’ food. This menu will take us almost to Thanksgiving and the chill in the air will sharpen all our appetites.

Starting with the soup in the approved manner, the potato cheddar is exceptionally good, and if you like a little kick, sprinkling in a few pickled (by us) jalapenos will add a nice punch, but they’re on the side so leave them out if you prefer. Since we started making this on a fairly regular basis for our own supper, I’ve been adding the pickled peppers to lots of things,( like grilled cheese sandwiches) and have become fairly addicted to them! Then the Hungarian bean & kielbasa soup is a wonderful winter warmer,

Little pinches of house made pasta are cooked in with this slightly spicy Hungarian, paprika laced concoction. White beans, some root vegetables and a tasty broth warms you from head to toe.

Tender, rare flank steak with green peppercorn sauce and roasted vegetables is on tap this week, along with Tinga Poblana, one of Morgan’s splendid Mexican contributions, Pork, beef and sausage are slow cooked and briefly shredded in a mild rich mole, dip your cornbread into this succulent mixture, vow to diet tomorrow, and enjoy the evening!

Next week, the cod (or whatever meaty white fish looks good at the market) is lightly cooked and smothered in a classic country French sauce of carrots, fennel, white wine artichokes and little onions. Just simple potatoes and minted peas compliment this dish perfectly. And the ever popular oldie but goodie Chicken cordon Bleu makes an encore appearance, how can you go wrong? Organic chicken breast with a crispy breaded exterior, inside oozing with melted cheese and a little French rosemary ham. I can’t wait.

And one of my very favorite pastas, Amatriciana is also on the menu. If you remember the little town in Italy was devastated a few years back, and we included this on the menu then, sending a portion of the cost of every portion we made to the relief fund. A tiny portion of a debt repaid for this flavorful, simple, delicious dish.

Whatever you choose to order, please let us know as early as possible, sometimes we get overwhelmed and can’t fill an order on a certain day, please bear with us, and enjoy it on a slight delay! Delight in the colors, mists, scents and pleasures of this wonderful season.

All good things
Jenny & Morgan

New Menu: October 31 - November 14, 2021

11/03/2021

Check out all our past menus!

10/18/2021

Hi all - Sorry we've been quiet on Facebook for a while. We've been hard at work, but maybe just not the best at keeping in touch on social media. You can always sign up for our emails so that you never miss a menu! [email protected] or [email protected]
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Upstate NY had some beautiful fall foliage and it was a joy to take a couple of days off to go and see it. We don’t seem to be getting much color here, too warm I guess, but it’s getting quite chilly now, so order up some warming food and enjoy the season!

Pumpkin mushroom soup seems to fit the bill, creamy and definitely of the season, the pumpkin grew just up the road from us, and the mushrooms from close by too,. Autumn Bisque has left some people groping for words to describe how much they loved it, one enthusiastic friend (vaccinated of course) gave me a huge hug of thanks! …it’s a big heartwarming bowl, if you haven’t tried it ,please do. Pork Schnitzel is up this week, with an old Flemish recipe for red cabbage, utterly delicious, slow roast with apples and a little vinegar and sugar, it’s a real treat, and compliments the pork perfectly. The halibut with salmoriglio sauce is a garlicky southern Italian drizzle of fresh herbs & lemon which doesn’t overpower the delicate flavors of the roast halibut fillet. Boeuf Bourguignon, with bacon lardons and little onions and mushrooms is always a perfect dinner at this time of the year, and if you are partial to seafood, the pie, a British classic, is absolutely delicious! Creamy seafood with a little fennel, topped with mashed potatoes gently browned in the oven, get one of our salads to start (or end) with and you’re set for a really memorable meal!

Whatever you choose, know it is always fresh, and made from good “real food” ingredients, mostly organic, as local as possible, nothing processed or frozen about it, we don’t cook any other way.

All good things
Jenny & Morgan

New Menu: October 17 - 30, 2021

06/24/2021

It may still be early summer, but hot weather is on the way, and our friends and loved ones out west are certainly catching some heat. When we return after July 4th, we’ll get some chilled soups on the menu, though so many people like hot soup even when the weather is hot , and although it sounds counterintuitive, it really does cool you down . As does a little chili heat, so we’ve added a Oaxacan chicken dish, which is mildly spiced and delicious, not too hot - which to my way of thinking is not the point of spices, its all about the flavor. Alongside the Oaxacan chicken are Tostones, crunchy round bites of fried plantain – and some spinach because there must be something green on the plate! It’s a worthy meal for a warm summer evening. Or if your taste is leaning in a different direction, those wonderful polpetti are back this week, miles away from the local pizza shop meatballs, these little gems are succulent and bathed in our house made tomato sauce should definitely be on your list.

Nest week fish tacos are one of my favorite things, with all the trimmings they’re fun to eat as well as extremely good, or perhaps the exotic Kofta with cucumber yoghurt sauce, and the rice pilaf studded with dried apricots, cherries and raisins is a treat in itself, (I might have both, on different days of course!) And of course the 2 week options are worth looking at. Elegant and indulgent Coquille St Jacques, always in perfect taste! and Sesame Glazed Salmon I find irresistible, light, fresh and packed with flavor, alongside Bok Choy now appearing at the lovely Red Dog Market, just around the corner from us on Rte 23 and Coventryville Rd - a big shout out for them, it’s wonderful to have a local market close by with fine local produce, and always a smile to share from the hard working farmers who run it.

Good salads and tarts to try too, that makes a favorite supper for me – cool, easy and no cooking! Let summer do its thing we’ll keep you away from the stove!

Lots of parties popping up all over, if you’re planning one, small or large, we’d love to help you with it.

We look forward to cooking for you soon.

All good things
Jenny & Morgan.

New Menu: June 20 - July 2, 2021

06/07/2021

We can’t agree on whether it is too early for Gazpacho yet. I think it belongs in July and August – not everyone agrees, but it’s only June (although it feels like August!) and I’m opting to wait until there are some local tomatoes worth eating before we make it, coming soon though…..watch this space! However, it’s Italian friend, summer minestrone with fresh basil, and several other delicious seasonal soups are on the list, making good use of the new season vegetables now starring in the farms and markets.


If you missed the Moquecca last time it was on the menu, don’t miss it this time! Read the comment from one very happy eater on the menu in the ‘what people are saying’ space - Tomatoes, onions and sweet peppers form the base for this creamy, rich marriage of cod and wild caught shrimp, with one small chili nestled in the coconut milk to bring just a touch of heat to this delightful dish. And meat lovers rejoice this week, Pot roast of beef the way they do it in Rome, with subtle savory spices and rich tomato sauce is on the menu, with soft , creamy polenta and garlicky greens to round it out nicely. And the always enjoyed pulled pork enchiladas need no introduction, Morgan can never make enough!

Next week a simple pan seared steak with a herb compound butter for you to melt on top of it, a classic bistro favorite, with a crisp, bright wedge salad with blue cheese and sweet cherry tomatoes, we cook it extra rare so when you heat it, it will still be cooked the way you like it. And, a great recipe for organic chicken atop meltingly soft shallots and sweet cherry tomatoes which came to us by way of a good friend and accomplished chef. It was created by Rishia Zemmern, Andrew Zimmerns wife as was, (perhaps all that interesting food finally changed her mind or perhaps it was the endless discussion of it), which reminds me it’s time to stop talking, and leave you to peruse this weeks’ lovely menu, and send us an order. Thank you for that.


Whatever you choose, know that it was prepared with care and the best ingredients available, and will be delivered right to your door in time for dinner.


All good things
Jenny & Morgan

New Menu: June 6-20, 2021

05/25/2021

Hello Summer! As always its happens suddenly overnight, but what beautiful days, and cool enough to sleep nights, what a treat! Happy Memorial Day to everyone, we’re going to be closed on Memorial Day Monday, but here and ready to cook for you the rest of the week.

This week you might enjoy the Game Hens, pan seared and roast with roast with wild mushrooms, spinach with garlic and soft polenta to catch the juices. Delicious! Something simpler? Meat loaf with mashed and onion gravy never fails to please, green beans on the side. Or Perhaps the pasta with Tuscan sausage and broccoli rabe, it was our Saturday night dinner this week, and what was left over was my breakfast this morning! YUM! Next week, the Chile Rellenos are outstanding. Poblano chile (very mild) stuffed with a mixture of cheeses, and smothered, bathed and resting in the MOST delicious sauce, made laboriously long and slow with various roasted dried chilis, tomatoes and sweet peppers, everyone who has had it raves about the flavor, so give it a try. Summer shrimp scampi, tossed with fresh corn and tomatoes is light and perfect for a summer evening, and the halibut, (as long as we can get it, something else good if not) is always my favorite fish, and here we’re roasting it, and napping it with broccoli rabe sauce, the sweet freshness of the fish is gently defined by the slightly bitter flavor of the greens, a marvelous combination, and simple smashed crispy roast potatoes are perfect alongside.

Ever delicious moussaka on the menu this time, lamb is the classic, beef if you prefer…or a beef and Ale pie perhaps? We could make that a Guiness and Beef pie if you like, that has a touch of blue cheese in it, very more-ish! And though it might not seem like soup weather, it always really is you know, and there are some great choices here for you this week. Check out the vegetarian menu too because you never know what you might find that appeals to you there.

Summer get togethers coming up now that we are a little bit freer to mingle, we can help with those – as simple, informal and easy as you like, or fancy if you prefer…we’ve got a great team to bring it all to you, and some great recommendations from your neighbors if you need them.

Enjoy these wonderful days, enjoy our food, stay well and have fun.

All good things
Jenny & Morgan

New Menu: May 23 - June 6, 2021

05/13/2021

It’s cold. It’s grey. Happy Mother’s Day! I’m drinking hot chocolate, and have put my winter sweater back on!. What should we cook for you ?..that is the question. We’ve leaned upon two most favorite chef’s for two of our main dishes this time around. How can you not love Pepin and Lidia? These two are lessons in good common sense, humility in spite of fame and extreme talent, and most of all, two gentle people you just want to know and rely on. I love them both, and could watch them all day (although I never do….no time!), but we are bringing two great dishes from them to you on this menu.

Week one, turning to Lidia for the layered beef & cabbage Socca, a remarkably simple but enduringly good dish which comes from the Valle d’Aosta region of Italy. It’s actually hardly in Italy at all, hanging by fingertips to the edges of Switzerland, France and the northern edge of Italy. Nevertheless, Italy it is, and extremely beautiful apparently. As Lidia says of this recipe, “everything about it is good”, not the least of which is the irresistible crusty cheese topping, and that it holds extremely well, being as good reheated as it is cooked fresh. Good for us, as we always wish we could serve you straight from our kitchen, and are always mindful of what will still be good by the time you enjoy it.

The gnocchi (house-made of course) with sage brown butter and peas, is a classic. And our gnocchi is light and fluffy, not hard and heavy like some I have eaten, absolutely worth your time.

Week two brings Jacques Pepin’s delicious recipe (from his Mama) Poulet Créme. It is the best of simple French country food…organic chicken, local cream, white wine & chives. It begs to be simply served with spinach and roast potatoes beside it. My mouth waters at the thought. Then, because so many people have had it in mind and have asked when… welcome the return of the shrimp burger (trumpets please!) It’s not summer, but they’re pretty much irresistible any time, so please try one and enjoy!

Lots of other good things to consider, but no more room for chatter today….so peruse the menu, order early (please) and often, and thank you for enjoying our cooking, we enjoy making it for you.

All good things,
Jenny & Morgan

New Menu: May 9-21, 2021