Thayer in the Kitchen

This was adapted from a recipe of Wolfgang Puck's that I found in the Chicago Tribune a number of years ago. Finding myself with a red cabbage from our CSA farm I decided to try the recipe.  Arthur really liked it a lot and said I should post it. He's probably hoping that I'll make it again next season with a red cabbage.  I divided the recipe in half and it still makes a lot.  2 tablespoons oil 1 small to medium red onion, thinly sliced 1/2 cup packed brown sugar 2 apples, preferably tart, peeled and thinly sliced 1/4 cup red wine vinegar 1 cup each red wine and orange juice 1 cinnamon stick 1 teaspoon ground ginger 1/2 teaspoon salt Freshly ground pepper 2 pounds red cabbage, quartered, cored and thinly sliced.  I found this easy to do in food processor. Heat the oil and add the onion. Cook until translucent.  Sprinkle in the brown sugar; cook until it is melted and starts to caramelize.  Add the apples and stir to combine with the onions and sugar.  Add the

This is a great soup that uses local seasonal ingredients (mostly) and is easy as well as delicious. 1 tablespoon oil 1 cup chopped onions 1/2 - 1 cup chopped celery 3 cups (about) sweet potatoes, peeled and cubed 2 cups (about) ripe pears, cored and cubed (no need to peel) I used pears from Future Fruit 3-4 cups chicken or vegetable broth (depending on how thick you like your soup) 1/4-1/2 cup dry sherry or vermouth (optional but tasty) 1 teaspoon finely grated orange zest 1 cinnamon stick 1/2 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper Plain yogurt or sour cream (optional) Thin slices of pear as a garnish for the soup Chopped fresh parsley if you have any Heat the oil and saute the onions and celery until tender but not brown (about 10 minutes). Add the sweet potatoes, pears, broth, sherry, cinnamon stick, orange zest, thyme and nutmeg. Bring to a boil, reduce heat and simmer covered for 30-35 minutes

I went to a tea party Sunday afternoon and brought these scones.  I think they may be some of the best that I've every made.  Naturally I tweaked the original recipe. 2 1/2 cups unbleached white flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter (has to be butter) 1 cup fresh or frozen cranberries 2/3 cup sugar 1/2 cup walnuts 1-2 teaspoons finely grated orange peel 3/4 cup buttermilk Preheat oven to 400 degrees. Combine the dry ingredients in your food processor, except for the sugar.  Add the butter.  Pulse on and off until butter is the size of peas.  Pour the mixture into a large bowl. Put the cranberries and sugar in the processor and pulse on and off until coarsely chopped. Add the chopped cranberries, walnuts and orange zest to the dry ingredients.  Add the buttermilk and stir until the dough comes together.  Gather into a ball and knead 6-8 times.  Add a bit of flour if it is too sticky.  Cut into 2 pieces.  Flatter ea