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Aug 2 / Kevin Piotrowski

Cavalcade of Food – Annual Vintage Stove Exchange

Here is the stove exchange for 2018! We said goodbye to the 1966 Montgomery Ward Signature Menu-Matic range (made by Tappan), which performed extremely well over the past year. It was a pleasure to cook and bake with and very easy to clean. We moved in a 1961 Westinghouse Aristocrat range, a beautifully designed stove. Looking forward to a season of cooking and baking with this “new” range!!

As some of you know, I collect vintage appliances. Why I couldn’t collect postage stamps or Matchbox cars, I don’t know! But the real reason behind my collection is that it all relates back to the pleasure of cooking and baking, and perhaps simpler times when things were engineered and manufactured to last, and provide years of dependable service. These are the stoves that my mom and grandma cooked on as they lovingly nourished our family, and I think that is something worth collecting and celebrating!

 

Jun 12 / Kevin Piotrowski

Cavalcade of Food – Lemon Pepper Asparagus Chicken

This is an easy slow-cooker recipe. If you like lemon chicken, this provides a no-fuss option for preparing moist, tender chicken, asparagus and a wonderful sauce. Serve over rice and you have a complete meal.

May 21 / Kevin Piotrowski

Cavalcade of Food – Mushroom Spinach Curry Soup

We opened the cottage up for another season this past weekend and celebrated by making this delicious vegetarian soup. The entire dish takes less than an hour and full of mushroom goodness! Great with crusty bread and butter!!

May 7 / Kevin Piotrowski

Cavalcade of Food – Easy Chicken Ziti

This is a fast and tasty weeknight dish that combines ready-made ingredients with fresh ones. Cooked chicken, fresh mushrooms, artichoke hearts, sauce, seasoning and ziti. With a little planning, this starts and finishes in under a half hour. Serve with salad and bread and you’ve got a great meal!

Apr 23 / Kevin Piotrowski

Cavalcade of Food – Cranberry Pie & Vintage Appliance Tour

A very different kind of berry pie, and a great way to use fresh cranberries. Sweet with a tart bite, the cranberry pie infuses flavors of orange and cinnamon along with the tart fruit for a unique pie. Great with whipped cream or vanilla ice cream, it is especially nice to serve during the holidays when everyone is feeling the cranberry love!

Apr 3 / Kevin Piotrowski

Cavalcade of Food – Easy Chicken Ziti

This is a fast and tasty weeknight dish that combines ready-made ingredients with fresh ones. Cooked chicken, fresh mushrooms, artichoke hearts, sauce, seasoning and ziti. With a little planning, this starts and finishes in under a half hour. Serve with salad and bread and you’ve got a great meal!

 

Feb 26 / Kevin Piotrowski

Cavalcade of Food – Butternut Squash Coconut Pie

For something different, we made a custard-based pie with butternut squash and coconut. The squash flavor came through in this silky textured pie and the sweet coconut added a little texture.

Jan 29 / Kevin Piotrowski

Cavalcade of Food – Chocolate Pumpkin Cake

This easy recipe starts with a box of devil’s food cake mix and includes a can of pumpkin puree, which makes for a wonderfully moist cake. An icing made with powdered sugar, cocoa and cinnamon compliments the rich flavors of the cake. Although it’s great anytime, this cake has become a holiday favorite at our house!

Jan 10 / Kevin Piotrowski

Cavalcade of Food – Compound Butter & Sweet Potatoes

During the fall and right through the holidays we enjoy the goodness of sweet potatoes. While some people like to cook them with lots of sugary syrup, nuts and marshmallows, I prefer to bake or roast them. You can bake them much like a traditional potato, and then use a wonderful compound butter that melts into the flesh of the warm baked sweet potato.

Recipe:

2 sticks salted butter (softened)
1/2 cup brown sugar (packed)
2 tsp. ground cinnamon

Put all ingredients in a large bowl. Combine with a large fork or spoon, a potato masher, or an electric mixer. Transfer to a covered container and refrigerate for a few hours. Let butter come to room temperature before using for easy melting and spreading.

Dec 18 / Kevin Piotrowski

Cavalcade of Food – Roasted Asparagus

One of the best ways to cook asparagus is the easiest – tossing the tender green spears in a little olive oil, salt and pepper and roasting them in a hot oven. If you don’t think you like asparagus because you’ve only experiences mushy, stringy vegetable that boiling produces, try it this way!