Living and writing in a circa 1840 New England Farmhouse with three generations of my family
If you’re looking for a little Easter recipe inspiration, we’ve got you covered. From brightly colored eggs to a breakfast or brunch worthy of a holiday celebration, you’ll find the recipes gathered together for you right here. Dessert? Well, I’ve got plenty of delicious ideas about Read More
I have long liked to write that, “Everyone is welcome at 1840 Farm.” I like the idea that you feel welcome here whether that means you have walked through the physical doors of the farmhouse in person or you are visiting our farmhouse online. Yet Read More
I love chocolate chip cookies. I like to bake them, I like to eat them, I especially like to share them with someone I love. I also must like to write about them given that there are already five recipes in our collection for chocolate Read More
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
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
Well, 2022 is officially underway even if I feel like I am still trying to tidy up the final pieces of 2021. It’s a footrace and I am focusing on putting one foot in front of the other as we wrap up last year’s projects Read More
