Recipes

Lemon Balm Borani

a picture of lemons

This is a thick yogurt sauce that is teeming with herbs. You can serve it with cold roast chicken, as a dressing for potato salad, or as a dip for vegetables. I adapted this recipe from one given by Sam and Sam Clark in their book Casa Moro. You can substitute other herbs for the dill and lemon balm, such as chervil, lovage, parsley, or tarragon, in any combination—though if you use tarragon, use less, because it is potent.

Deer Meatballs

Deer meatballs

Growing up, my family always ate spaghetti on New Years Eve.  Once when I was young I made too quick a turn and the spaghetti landed on the dining room rug.  My sisters and I took the befallen spaghetti and hung it festively on the chandelier.  So one New Year’s at Eva’s, I invited my friends for dinner and thought this would be a fitting dinner, and it was. Serve with fresh tomato sauce and pasta with a bit of Parmesan on top.

Vegan Parsnip and Wild Mushroom Pie

Freshly harvested parsnips. (Photo: Flickr Creative Commons; wburris)

This recipe takes a little time but it’s a festive pie that’s perfect for friends who are vegan. If you want to save time, you could buy a pie shell. If you prefer butter, then go right ahead and use it in the pastry in place of the margarine and likewise, if you’d prefer cow’s milk instead of soy milk, feel free to use it. Serve with some home- made cranberry salsa (page 33) if the holidays are near.

Sunchoke Dumplings with Swiss Chard and Walnuts

Sunchokes, or Jerusalem Artichokes. (Photo: Flickr Creative Commons; avlxyz)

According to Living on Earth's Jessica IIyse Kum, "Eva says this dish oozes umami, a Japanese word for a taste sensation of meaty or savory, produced by several amino acids typically found in meats, cheeses, broths, stocks, and other protein-heavy foods. It is not always easy for a vegetarian dish to achieve this satisfying meaty quality." Jessica thinks "it is the earthy flavor of the chokes and chard, as well as the rich texture of dumplings, that does it."

Eva’s Sorbet

Eva's Sorbet

It takes Eva all of three minutes to whip up one of her outrageously delicious sorbets after dinner. How does she do it? 

Linguine with Kale, Lemon, and Brown Butter

This recipe is great when you don’t have a lot of time. Included is a secret recipe for quick-and-dirty preserved lemons. If you want, add a few spoonfuls of capers and a squeeze of lemon instead of the preserved lemon. This is equally good with broccoli or rapini instead of kale. You can also add a chopped tomato.

Lemon Cabbage Kimchi

This recipe won top prize for the most creative kimchi in the very first Greater Boston Kimchi Festival! Its refreshing flavor works well with curries and other food. 

Currant Scones with Anise Hyssop

Excited by the tantalizing taste of anise hyssop flowers, I tried baking them into a scone, but the flavor went poof. It was Eva’s idea to sprinkle the flower petals over a sticky lemon glaze that hardens on the scone. 

Chambrette’s Cabbage

This is my own rendition of a version prepared by Chambrette, head chef at the French cooking school were I once worked. Be forewarned: this cabbage has to cook for two hours. 

Dixie Pot Pie

Here's a simple pot pie that doesn't need a cream sauce. The topping is a buttery biscuit and the filling is jam-packed with juicy vegetables that form their own sauce, with a little help from sherry and butter.

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