All posts in Recipes and Food

Tomatoes have a special place in my heart, as well as my kitchen garden. As far back as I can remember, my family’s kitchen garden on Melville Avenue was always robust with tomatoes (next to
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What does everyone have coming out of their ears in later August? Corn and tomatoes, of course! With that in mind, this recipe uses what’s at hand, while utilizing the grill to impart some really
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Bruschetta. One of my favorite summertime nibbles. I call this delicious bite (or 2) bro-shet-tah (the English-Connecticut version!). In Italian, it’s pronounced bruce-key-tah, with the emphasis on key (I googled this, and next time I
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And the raspberries keep coming at Connecticut Country House! Our shrubs are so prolific this year that we’ve continued to try and widen our repertoire of recipes that use them. And thanks to the Country
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Blueberry season is something we always look forward to at Connecticut Country House. But, what can you do with some of your freshly picked blueberries? Kara Sundlun from WFSB’s Better Connecticut stops by and makes
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Grilling tonight? You’ve just got to try this amazing chimichurri recipe that came from Murph morphing many different online found recipes to concoct his own Connecticut Country House version. Did you know that the Argentinean
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Summer Anniversary Issue Is Here (Again!)


Decorating

I started the Nora Murphy Country House emagazine for 1 simple reason…my “blog shoes” were too tight. I loved my little blog, Connecticut Country House, but in the state it was in, it was limiting
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Just like every household, at Connecticut Country House, by the end of the week we’re often faced with a fridge stocked with lidded containers of various dribs ‘n drabs. Murph, my culinary genius husband, frequently
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My husband Murph’s brother, Jack – yes, that Jack, of the pickle recipe fame, recently sent us a picture of a divine looking chicken pot pie that he’d baked in a giant cast iron skillet.
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When faced with a hankering for crab cakes, my husband Murph stepped up to the plate and created this wonderful rendition. Based upon a Food Network recipe from the grande dame of southern cooking, Paula
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Last weekend, Murph came home from the market with a bag of beautiful, plump Stonington scallops. Their proper name: Stonington “Bomber” Sea Scallops. Wow! What wowed me even more was his idea to cook them
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I’m thrilled to announce that Nora Murphy Country House Style, Winter 2017 is here! Within its pages, take a tour of my dear friend’s, Valerie and Tim’s, wonderful, woodsy Adirondack-style country house. Shot over two
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Happy New Year!


Connecticut Country House

New year, new Nora Murphy Country House desktop calendars! They’re free! Click here to download. If you like the dreamy frothy goodness featured for January’s calendar (and you’re in the mood for something a little
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Build A Beautiful Party Cheeseboard


Connecticut Country House

I can’t think of a soul who doesn’t like to see and help themselves to a beautifully presented cheeseboard. A collection of delicious nibbles – cheeses, crackers, fruit, nuts and wafer thin slices of cured
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Bernadette’s Toffee Bars


Connecticut Country House

Thanks to my beautiful French friend, Bernadette, we had the great pleasure of indulging in her freshly baked New York Times version of classic (and decadent) Toffee Bars! While these bars have nothing to do
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Two fabulous Cranberry Sauce recipes from two different regions of the country: The first is a quintessential New England Cranberry Sauce I make every year that’s inspired by a beautiful restaurant on Nantucket, 21 Federal.
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Some traditions are hard to improve upon, and our Thanksgiving Day turkey with dressing happens to be one of those things. Why mess with a really good thing? Connecticut Country House Roasted Turkey One turkey;
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Autumn leaves still clinging to their branches, offer a golden cast to the trees as the sun dips down earlier and earlier each night. The kitchen garden, after giving us her blessed all, is a work
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As I sat with my seed catalogs in the bitter cold of January, my thoughts were of warm late summer days and reaping the rewards of my carefully crafted orders. Now that it’s mid-September, my
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From ear to ear I grin. Daily. I love this time of year. Each trip to the kitchen garden reveals something ripe and ready to be picked. The tomato crop in particular, has been satisfyingly
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My arugula crop is a kitchen garden success! Planted in early spring, the seeds have sprouted and the dandelion-like leaves have provided a peppery bite to our sandwiches and salads for weeks. Like lettuces, the
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At Connecticut Country House, we welcome tomato season every year with open arms and mouths. Freshly picked tomatoes from the kitchen garden are quickly incorporated into all manner of deliciousness. Whether tossed into a crisp
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