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The Woman Behind Tribeca's Beloved Neighborhood Bakery, Duane Park Patisserie

The Woman Behind Tribeca's Beloved Neighborhood Bakery, Duane Park Patisserie


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The Daily Meal recently had the fantastic opportunity to chat with one of the most accomplished pastry chefs (and chef de cuisines) in New York City.

For those of you that haven’t seen Madeline Lanciani on Food Network’s Chopped (which is how I first found out about her), she is the owner and executive pastry chef at Duane Park Patisserie in TriBeCa. Lanciani began her career as the first female chef ever hired at the renown Plaza Hotel in New York City. After getting kitchen experience in many top-notch restaurants in the city, she decided to open Patisserie Lanciani in Greenwich Village.

Since 1992, Duane Park Patisserie, and more specifically Lanciani’s beautiful cakes and other glorious sweets, has been featured in countless publications including The New York Times, Modern Bride, and Martha Stewart Living. As mentioned earlier, Lanciani competed on Chopped and fought her way to becoming the Chopped Champion, winning the “Sweet Surprises” episode of the Food Network show.

The Daily Meal: After you got hired as the first female chef ever at the Plaza Hotel, did you have a plan as to where you wanted to be 10, 15, or 20 years? Or did you trust your gut, continue to work hard, and roll with the punches?
Chef Lanciani: I have always set goals for myself, whether it be hourly, daily, short term, or long term. My original goal was to open a restaurant when I felt ready to undertake the task. During my stay at the Plaza Hotel, I married the then pastry chef Joe Lanciani.

I thought we would open a restaurant and I would be responsible for savory and he would do desserts. I began research on launching a new restaurant and discovered that “mortality rate” of new restaurants in New York City was about 90%, but that the mortality rate of bakeries and patisseries was about 10%.

Since we were planning to use our own very limited resources (we were each children of immigrants) I decided that I would become a pastry chef and that we would open a pastry shop. We did just that in October 1977: Patisserie Lanciani. People lined up down the street to buy our handmade croissant, which we still to this day make. We were the “Domonique Anselm” of our generation! Goals are so important but so is adaptability.

What's something people would be surprised to know about wedding cake baking and decorating? Looks like it would be quite an arduous process.
Exactly that! For me, each specialty cake, wedding cake, tiered cake, or sculpted cake are all “commission pieces.” Each one a unique work of art. Like “performance art,” each piece is a once only experience, both visually and gastronomically.

It sounds like a cliché, but I still put my heart and soul into every special order. I make each as if it was for my own family (very tough audience). But, because it’s food, I think many people lose sight of the fact that custom-made or custom-designed cakes and pastries involve the same process as custom made clothes, shoes, and other works of art.

At what point of your career did you feel like you had “made it?”
I keep striving— there is always another goal in my sights.

I'm a big Chopped fan, can you tell me about a few things you liked and didn't like about being on the show?
I liked winning! I’m still very competitive. That said, I didn’t like the push to create “tension” amongst the competitors— even though I understand that makes for great viewing.

What's your advice for young kids who aspire to be someone like you, a renowned pastry chef?
Be prepared to work really, really, really hard. As you are learning and perfecting your craft, keep your eyes open, your brain engaged, and your mouth shut. The learning process is not about you.

Search for your “niche,” what do you do best, and where the best market is for that/ those product(s).

You can be wonderfully successful without having a reality TV show!


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Autumn Stew in a Pumpkin, Pumpkin it up! by Eliza Cross

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1&frasl2&ndash2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.

Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.


Sausage, Kale and Chickpea Soup
, Best of Bridge Family Slow Cooker

This hot and hearty soup makes for a cozy weeknight supper &mdash serve it with crusty bread.

INGREDIENTS
Vegetable oil

1 lb mild or hot Italian sausages

1can (28 oz) whole tomatoes, with juice

1can (19 oz) chickpeas, rinsed and drained (2 cups)

6 cups ready-to-use chicken broth

Salt and black pepper to taste

1 bunch kale, trimmed and chopped (about 1 lb)

DIRECTIONS
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes. Add garlic and onion cook, stirring, until sausage is browned and onion is soft. Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn&rsquot fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened. Stir in kale, cover and cook for 10 minutes, until wilted.

Tip: Change the taste of the soup by varying the type of sausages you use. Sweet Italian sausages or bratwurst will give the soup a mild taste, whereas spicy Italian sausages or chorizo will completely transform the flavor. If you&rsquod like something lighter, try turkey or chicken sausages.

Variation: For an even more substantial meal, cook up about 8 oz of dried penne or other short pasta and add it to the soup before serving.

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold.

2 teaspoons shredded Parmesan cheese, optional

wilted but still bright green. Sprinkle with Parmesan.

Photographs by Susan Barnson Hayward from How d&rsquoya like them Apples by Madge Baird, reprinted by permission of Gibbs Smith.

LOBSTER ROLL KIT , Fresh Fish Overnight

SUMMER IS NOT OFFICIALLY OVER YET! And I am LOVING this Lobster Roll Kit - Who doesn't love a lobster roll? For only $89.95 you get the fixins for EIGHT lobster rolls - a serious deal! My mouth is already watering! I would definately serve some Cape Cod chips with this! I think this is a perfeect tailgate treat. Lets not say goodbye to summer just yet.

A friend shared this recipe for me for family-friendly fish and it disappers each time I make it! Im sure your famiy will love it as much as mine does!

Baked Salmon with Pecan Coating

Combine breadcrumbs, pecans and parsley set aside.Mix mustard, melted butter, and honey and set aside. Season filets with salt and pepper. Place filets in baking pan (covered with foil or sprayed with cooking spray). Brush filets with mustard mixture. Sprinkle top with breadcrumb mixture and lightly press into filet. Bake at 450 degrees for 10 minutes per inch or until fish flakes with fork.

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.

Preheat barbecue grill to medium heat

4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3 peaches, peeled and thinly sliced

2 tbsp freshly squeezed lemon juice

1&frasl4 cup large-flake (old-fashioned) rolled oats

1 tbsp packed brown sugar

2 tbsp cold unsalted butter, cut into small pieces

1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Watch the video: Duane Park Patisserie