Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of what’s growing in our region.
The Berkshire-based duo Silka and Jake, who write The Butcher & The Baker blog, make their RI debut with a meaty chili recipe that will put a fun and spicy spin on your usual holiday fare. Just grab a choice cut from your local market, and our guest chefs will show you how to prepare the perfect “down home” dish.
Fire on the Mountain Recipe by Brian Huebner 1 oz Fire Cider 2 oz Mount Gay Rum (or Ragged Mountain Rum from Berkshire Mountain Distillers) Lemon Shake with ice and pour into a rocks glass with fresh ice. Squeeze in a bit of lemon and garnish with a slice of lemon.
Silka and Jake take a spring drive to one of their favorite farms in Ghent to pick out the perfect leg of lamb with which to make a delicious, garlicky dish. It's a rather simple recipe: They allow the quality of the meat to come through by adding an aromatic paste of garlic, rosemary and olive oil.
Just in time for Passover (or an oncoming cold), we offer you a homemade, heartwarming classic straight from The Butcher & the Baker's home to yours. Jake shares the recipe for his family's seder soup that may put an end to the "hard versus soft" matzoh ball controversy.
Le Gamin Country is the brainchild of husband and wife team Patrick and Astrid Jehanno. Patrick was executive chef/partner of the original Le Gamin series of restaurants in New York City, and both he and Astrid are long-time veterans of the business. But this restaurant has a personality very different from the ones in the city, and it all starts with the food.