I’ve Moved!

pumpkin boy

I’m not hiding, just moved to a new address!

If you receive this message it’s because you have been following my blog — which has now moved to http:allgoodgifts.net

I hope you’ll like what you see and follow to this new site where you will find all the recipes and photos, plus new categories for celebrations and essays.  ~ Glyn

Pork Scallops in Brown Butter with Arugula


This has been one of those weeks when the only thing you can think of when you finally get home from work is “what’s quick and easy and reasonably healthy?” Here’s my answer for this past Thursday evening. It didn’t take long and pounding the chops into cutlets is fantastic after-work therapy! ~Glyn

Pork Scallops in Brown Butter with Capers and Arugula
2 boneless pork loin chops, sliced and pounded thin
1 tbs olive oil
1 tbs butter
1 clove garlic, minced
1 shallot, minced
1 tbs capers
1 tb lemon juice
4 very thin lemon slices
½ C grated Parmesan

Fettuncini noodles (Optional: I use the tofu variety. You only need to rinse and heat)
1 bunch Arugula, rinsed

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Melt the olive oil and butter together until foaming. Saute the pork scallops until lightly browned and cooked through. Add the garlic, shallot, and capers. Cook until the shallots are translucent. Add the lemon juice. Heat through.

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Place the arugula on the plates.

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Top with the noodles, then the pork scallops.

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Pour the sauce over, sprinkle on the cheese and top with the lemon slices.



Spaghetti with Shrimp and Pesto


It is nearly November and comfort food is the order of the day. But sometimes you want to enjoy a comforting meal with the bounty that you preserved from the summer harvest. So, if you have pesto in the freezer in cubes or in a jar from the Italian section of the market, this meal requires 5 ingredients. We made it tonight in under 15 minutes and it was fabulous! ~ Glyn

Spaghetti with Shrimp in Pesto

2 cubes pesto or 1/2 c prepared pesto
1 cayenne pepper, seeded and chopped or ½ tsp red pepper flakes
½ c grated parmesan
1 lb shrimp (any size)
4 oz pasta (gluten free)
1tbs oil for the pasta
1 tsp salt for the pasta

Shell, devein and cut the shrimp into 1/2” pieces. Thaw the pesto cube in a saucepan. Stir in the cayenne and saute until the pepper is tender.

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Meanwhile, cook the pasta. When the pasta is nearly done, add the shrimp and cook until the shrimp floats.


Drain. Toss with the pesto/pepper mix. Top with grated parmesan


Chicken Shitake Stir Fry with Tofu Noodles



It’s quick, it’s easy, and it’s gluten-free. And if you want it to be vegan, just omit the chicken. This is a wonderful one dish meal that tastes fabulous without being actually identifiable with any particular cuisine. It suggests Asian, but doesn’t demand that you agree. It also suggests something clean and bright and spicy. And is also quite satisfying! ~ Glyn

Chicken and Shitake Stir Fry with Tofu Noodles
2 tbs sesame oil (or vegetable oil)
1 8oz chicken breast, skinned, boned and sliced
¼ lb shitake mushrooms
1 c fresh broccoli florets
½ c sliced green onions
1 clove garlic, sliced
1 tbs freshly ginger root, thinly sliced
½ tsp 5 spice powder (available in the spice section)
½ c roasted cashews
½ c coarsely chopped cilantro leaves
1 tbs gluten-free soy sauce (optional)

1 8oz pkg tofu wide noodles (House Foods Shirataki Brand is good)* rinsed and prepared

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Saute the mushrooms in the oil. Add the chicken, broccoli, 5 spice powder, ginger and green onions. Stir fry.


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Add the cashews and cilantro. Adjust the seasoning. Add the soy sauce. Serve over the prepared noodles.


Couldn’t be simpler and it’s absolutely scrumptious.

*or you can use your favorite soba noodle or rice.

Sausage and Cranberry Stuffed Chicken Thighs with Baked Acorn Squash

Don’t you just hate it when reality collides with your plans? Like having an artistic temperament in the work-a-day world? Take for example the home chef who decides to do a cooking blog. Plan the dishes, do the shopping, take the photos and write the commentary while the meal is cooking. Then photograph the meal, serve it while it’s hot tender, and then publish the results. Sounds great, right? Not so much. The fact is that getting everything on the table in a edible state can be quite a challenge.  That is why it is so gratifying when someone likes or comments on a post.

So, to those of you who have been following this blog, thank you!!… you’re encouraging me to keep at it with the goal of one day being able to start my own cooking school, or hire a shopper, a sous chef, a photographer and a housekeeper…until then, you know the drill.  If you love to cook, you love to cook! This was Saturday night supper, and it really was done in under an hour!  Even though the automatic flash on the camera went off the rails, and the photos are less than appealing!

But try it, you’ll like it!~ Glyn

Braised Stuffed Chicken Thighs (serves 4)
4 chicken thighs, boned but with skin on
4 oz sage sausage (ours from Wyebrook Farms)
¼ c finely chopped onion
1 small clove garlic, finely minced
¼ c celery finely diced
1 medium apple, grated
2 tbs dried cranberries
1 healthy dash each of salt, pepper
¼ tsp poultry seasoning
1 tbs butter
¼ c dry white wine or apple juice

Saute the sausage onion, garlic, celery and apple together in the butter. Cool slightly. Spread over the meat side of the chicken thighs. Roll the chicken thighs together and tie with kitchen string. On medium high heat, in 1 tbs butter, brown the chicken rolls on all sides. Pour over the apple juice or wine. Cover reduce heat, and simmer for 30 minutes. Serve with baked acorn squash slices.

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Baked Acorn Squash

I acorn squash, halved seeded and sliced 1 inch thick
1-2 tbs maple syrup
Salt, pepper and cinnamon
2 tbs chopped walnuts

Place the sliced squash on an oiled cooking sheet. Season with salt, pepper and cinnamon. Drizzle the maple syrup on. Sprinkle on the walnuts. Bake at 425 for 30 minutes or until the squash is tender and the surface is caramelized.

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Poached Pears with Hazelnut Mascaropone Sauce


As the oak leaves turn orange and red and October evenings call for light jackets, our dinners with friends move from the tiki torch setting of the gazebo to our candle-lit dining room. The air is cool enough now to serve liqueurs with the after-dinner coffee, so I am thinking, why not incorporate those flavors into a light but elegant autumn fruit dessert? Here’s what’s cooking tomorrow. ~ Glyn

Poached Pears with Hazelnut Mascarpone Sauce

4 Bosc pears, peeled but with stem attached
1 c sweet Marsala wine
1 c Moscato wine
1 2” piece cinnamon stick

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Lay the peeled pears on their side in a medium saucepan. Add the wine and spices. Bring to a boil. Reduce the heat and poach for 30 minutes turning the fruit occasionally to cook and color evenly.
Discard the spices then refrigerate the pears in the poaching liquid. Note: Bring the pears to cool room temperature before serving.

For the Sauce:
1 c mascarpone cheese softened
1 oz hazelnut liqueur
½ c chopped, toasted hazelnuts
2 tbs grated espresso flavored semi-sweet chocolate

Combine the cheese and the liqueur to form a thick sauce.

To Serve:
Spoon 1-2 tbs of the poaching liquid into each of 4 shallow soup plates or dessert dishes
Stand the pears upright in the poaching liquid.
Pour the hazelnut sauce over the top of the pears
Sprinkle with the toasted hazelnuts and grated chocolate.

Baked Coho Salmon with Pepper Plum Sauce



Fast and easy recipe for entertaining!  Serve with roasted potatoes and steamed asparagus.  ~ Glyn

Baked Coho Salmon with Pepper Plum Sauce

4 wild caught Coco Salmon filets (5-6 oz each)
Place filets skin side down on a lightly oiled foil lined baking dish. Season generously with salt, pepper, brown mustard seed, yellow mustard seed, garlic powder and ginger. Cover loosely and refrigerate.

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For the Sauce

1 small shallot finely chopped
1 clove garlic, minced
1 medium jalapeno, seeded and chopped
1 cayenne pepper, seeded and chopped
2 red plums, peeled and chopped
I pinch each of ginger, brown and golden mustard seed
1 tbs (or more to taste) sushi or white balsamic vinegar.

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Roast the salmon at 425 for 12-15 minutes. Serve on a bed of arugula, and spoon the sauce on the side.

Swiss Chard and Cannelini Bean Soup (serves 4)


We have had such a bumper crop of swiss chard this year that we’ve been cooking and freezing it several time a week.  Here is a great way to use it by making a quick and hearty soup supper. This is an Italian inspired dish, but for a bit of Southern Flair, serve it with pickled okra, cornbread, and hot pepper sauce. ~ Glyn

1 recipe sautéed swiss chard (click for recipe)
1 can cannellini beans, drained
8 oz boneless pork loin,  cut into 1/2 inch cubes (optional)
1/4 c grated romano cheese

Thaw the greens and bring to a bubble.  Add the cubed pork (if using) and simmer 20 minutes.  Add the drained beans and simmer until heated through.

Adjust the seasoning, adding vinegar or hot sauce if desired and serve topped with the cheese.

Arugula and Caramelized Bosc Pear Salad



The main ingredients in this salad are from fresh and local vendors in SE Pennsylvania. The pears are from Frecon Farms in Boytertown (www.freconfarms.com) , and the arugula is from Down to Earth Harvest in Kennett Square (www.downtoearthharvest.com) . Caramelizing these crisp tender fall pears really brings out their natural sweetness without adding any sugar to the dish, and the peppery arugula brightens the tone of the salad. The contrasting flavors, textures and colors of arugula, pecans, pears and Roquefort, along with a sprinkling of warming spices and a light, simple dressing brings everything together in an autumn harvest dance. ~ Glyn

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Arugula and Caramelized Bosc Pear Salad (serves 2)
1 Bosc Pear
8-10 pecan halves
1 tbs butter
1 healthy dash each cardamom, cinnamon and ginger
2 c arugula
2 tbs crumbled blue cheese (I prefer Roquefort)
1 tbs extra virgin olive oil
1 tbs white balsamic vinegar
¼ tsp dried ginger
1 dash each of salt and white pepper

With a small, sharp paring knife, peel, core and slice the pear. Cook in the butter on medium low heat in a single layer until the pears are caramelized – about 5-7 minutes total. Remove the sliced pear and drain on paper towels. Sprinkle with the cardamom, cinnamon and ginger. In the same butter, saute the pecans. Cover the pears and pecans and set aside until needed.

Arrange the arugula on salad plates. Top with the pears and pecans. Sprinkle on the cheese.

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Combine the oil, vinegar, salt, pepper and ginger. Drizzle over the salads.

Now or Later Oyster Mushrooms


I adore mushrooms and often end up buying more than I can actually use in a week. I decided upon this method as a way of preserving them until I could use them – Just simmer them in a rich stock until cooked, and refrigerate for a few days or freeze until the opportunity to use them comes up. They will be very tasty, having been infused with the flavors and aroma of the stock.

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These lovely mushrooms come from Oley Valley Mushrooms in Oley, PA. Angela Evans is the wonderful who brings them to the Malvern Farmer’s Market in Burke Park each Saturday.

Separate the mushrooms, cutting the larger petals into strips. Bring the stock to a boil and add the mushrooms. Reduce the heat and cook at a low bubble for 20 minutes. Drain, reserving the liquid for another use. (It’s wonderful for cooking rice, quinoa or other grains.) Refrigerate if you will be using them in the next few days or freeze for later.


I made a batch a few days ago and tonight will be using them as part of a quick supper. I have had a head cold and want comfort food, so dinner will be creamed mushrooms with pasta and asparagus. ~ Glyn

Creamed Oyster Mushrooms

8 oz previously cooked oyster mushrooms thawed (preferably cooked in rich Chicken Stock**)
½ c sour cream or homemade or greek yogurt
¼ tsp dried dill

Heat the mushrooms gently. There will be moisture as they thaw. Stir in the cream or yogurt and the dill and continue heating but do not boil. Serve at once as a side dish, or use as below:

Variation: Quick Creamed Mushrooms with Pasta and Asparagus (serves 2)
1 recipe creamed oyster mushrooms
4 oz gluten-free pasta (cooked al dente)
½ c grated parmesan or romano cheese
2 tbs toasted pine nuts
4 oz asparagus, cut into two inch lengths and steamed
I tsp olive oil

Combine the cooked asparagus and pasta. Toss with the olive oil and keep warm. Add the cheese to the creamed mushrooms and stir gently over warm heat to melt the cheese. Pour the sauce over the pasta mix and top with the toasted pine nuts.

**Rich Chicken Stock

2-3 lbs chicken pieces (back, wings and necks)
1 large onion, quartered but unpeeled
2 carrots, cut in half but not pared
2 clove garlic, whole, not peeled
4 stalks celery (including any leaves)
1 tsp salt
¼ tsp pepper
½ tsp poultry seasoning
6 whole cloves
8 c water

Place all the ingredients, including the skins and peels into a stock pot. Bring to a boil, skim, reduce the heat and cook for 2-3 hours. Pour through a strainer. Discard the solids. Makes about 2 quarts and freezes very well for up to a year. Using the cloves is an idea I read in a 19th century American cookbook. It really perks up the flavor without being obvious.

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