Welcome to Fare Exchange, as always. Today, I first want to invite you to share what’s cooking at your house. You will find an example below, and hopefully this will encourage you to join in the conversation.
Today’s requests are for Brunswick stew, apple-pear butter in a slow cooker, appetizer-style Chicken Cordon Bleu, homemade barbecue sauce and where to buy organic least expensively.
Donna Bell asked for a reprise of a Brunswick stew recipe, and Judy Bacastow wanted a reprinting of crock-pot apple-pear butter. AKH of Knoxville was part of a conversation about a popular dish served at Grandview on Lookout Mountain and wanted to know how to make appetizer-style Chicken Cordon Bleu without over cooking the outside and undercooking the inside. She also wanted a recipe for homemade barbecue sauce. Lou LaNieve just went to a doctor who recommended an all-organic diet, and she just doesn’t know where to begin in terms of purchasing organic.
*
Kay Fulton highly recommends the baked lemon-dill catfish from a recent Fare Exchange, so much so that she asked whether the cook was a professional cook locally. Alas, she is not; I called her a chef, but that referred to her main venue, at home. And another Exchanger recommended the recent Green Tomato Bake. So keep those commendations coming when you’ve tried something that was successful in your kitchen.