Living and writing in a circa 1840 New England Farmhouse with three generations of my family
The other night I found myself with a craving for a Caesar salad but without any Caesar salad dressing. I have made the classic version of the dressing many times both with and without egg to emulsify it. Yet I was hungry and crunched for Read More
Béchamel is one of the five French mother sauces. It is a roux thickened sauce that can be very useful when making cream sauces, cheese sauces, or milk-based soups and chowders.
I can’t take credit for the recipe that inspired me to make these super fudgy brownies. I can be grateful that I did make them, incorporated a few of my own alterations, and that the result is even more delicious!
This French Toast is simple and so delicious. My secret to making it extra yummy is to cook it slowly which allows the custard time to puff up and make the bread light and airy.
I love the fresh acidity that a mustard vinaigrette adds to a bowl of tender salad greens. Toss steamed new potatoes in that mustardy concoction and you’re not far from the warm potato salad I make that was inspired by Julia Child. Don’t even get Read More
February is my birthday month and I have a fabulous birthday treat to share with you! In 2022, we have set out with the goal of creating more of the content you’ve come to love from 1840 Farm along with a new way to share Read More
I will readily admit to having a deep fondness for Jacques Pépin. I learned so much from watching him on my television when I was a teenager. I spent a lot of time watching him on PBS, taking notes on scraps of paper and marveling Read More
I don’t remember when I first came across this recipe. I only remember that I was taken by it immediately. The ingredients reminded me of a dish from my childhood in Kansas City where a bubbly dish called cheesy potato bake was often served with Read More
Velouté is one of the five French mother sauces. It is a roux thickened sauce that is extremely versatile. If you have made a homemade gravy thickened with starch of some sort, you have made your own version of a Velouté. Don’t let the fancy Read More
Before I explain how to make a roux, I should start off by describing what a roux is. Quite simply, it is the combination of culinary starch and fat. The starch and fat are combined, heated, and used to thicken a liquid. Once you understand Read More
Every year, I spend the weekend after we have shipped out the last basket from The 1840 Farm Mercantile Shop making cookies to send across the miles to our friends and family. It’s a tradition that started a few years ago. As a person who spends a lot of Read More
