A local harvest for culinary and real estate tips

On a crisp afternoon this past October, Laura seemingly gazed into the past as she recalled being told by family and friends that when she was a child, her cooking was simply outstanding.

“I always thought that people were just being nice to me. But it was true, that cooking felt as though it came naturally,” she noted. Following her gut and leaning into this newfound strength Laura discovered over the years that she actually was quite talented and felt particularly fulfilled when she was able to bring joy to others through her craft.

At one point in Laura’s continuous cycle of shaping and sharing plates, a neighbor (who happened to work as an editor for Cook’s Illustrated magazine) tried some of her home cooking. He was in need of a recipe-tester at the time, and immediately thought of Laura and her sharp, project-perfecting mind for the task.

It was then, fifteen years ago, that Laura received the email inviting her to sign on as a recipe tester for their publication—one of the most-trusted cooking magazines in the country—a product of the widely-renowned America’s Test Kitchen .

If you pick up an issue of this gorgeous magazine or visit the website, a tagline will read: Foolpoof Recipes. Unbiased Reviews. Become a better cook—guaranteed. It’s no wonder why Laura didn’t hesitate to affiliate with the company and brand, despite her busy schedule. The values, promise, and results organically translated to her career in real estate—which will certainly hold true when hearing testimonials from her clients.

The team at Cook’s would send over recipes intended for publication and influence. Laura’s role was to make sure the instructions were traceable, the ingredients source-able, and that the end results tastefully impactful. The diligence, attention to process, and radar for that something special—the secret sauce—has fueled her ability to assist her clients. And for Laura, her clients include Cook’s Illustrated Magazine as well as all those who are looking to find the right buyer or the right home.

Although Laura has to maintain confidentiality regarding the recipes she has tested, she did say that her favorite bundle of instructions lead to a savory dish of butternut squash with pasta.

“Thinking about my ‘favorite experience and dish’ that I tested for Cook’s reminds me of a personal recipe I wrote and prepared.” Also featuring a savory squash as the lead role, it notably captured the approval of her audience of friends and family. This dish is called the Southwestern-Stuffed Acorn Squash, and as Laura tells it, is the perfect entree to serve when the wind starts to chill, or you feel yourself coming down with a cold. (See below for recipe!)

Cooking for loved ones takes Laura’s mind to the heart of where it all happens—her kitchen—which just happens to be one of her favorite places to be. Between the marble counter tops and the pouring natural light, she describes an optimal level of functionality in her Chef’s kitchen in Cambridge. This personal sanctuary was a result of a renovation she had done a few years back—a product that reminds her of many conversations she has had with various clients as they browsed inventory on the market.

“Most people find the available kitchen space very important,” Laura explains. “When I think about all of the clients that I have helped and their personal needs for the ‘ideal’ kitchen, it really came down how they defined that end goal.” Laura explains the what allows for these goals to become reality is understanding “what the space itself can offer—what can be made possible.” With the right guidance, she says, planning a personalized kitchen can become part of the budget when shopping for the perfect home.

Laura will be spending this Autumn between her homes in Cambridge and Waterville Valley, where she will craft warm, heartfelt meals for friends and family. She remains dedicated to helping her clients find or market their kitchens—where the art of creating and serving truly begins.

Southwestern Stuffed Acorn Squash

• 3 Acorn Squash (3/4 -1 lb each)
• 1 lb Italian Chicken Sausage casing removed
• 1 medium Vidalia Onion chopped
• 1/2 Red Bell Pepper chopped
• 1 Clove Garlic minced or pressed
• 1 Tablespoon Chile Powder
• 1 teaspoon Ground Cumin
• 2 Cups Cherry Tomatoes chopped
• 1 15-once can Black Beans rinsed
• 1/2 teaspoon Salt
• Several Dashes Hot Red Pepper Sauce
• 1 Cup shredded Cheddar Cheese

1. Preheat oven to 375*. Lightly coat a large cookie sheet w/oil or cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Cut side down on cookie sheet. Bake until tender about 45 minutes.
3. Lightly coat a large skillet with oil or cooking spray heat to medium. Add sausage and cook stirring and breaking it up until browned 4-5 minutes. Add onion and red pepper, cook stirring often until softened 3-5 minutes. Stir in garlic, chili powder and cumin. Cook about 30 seconds. Stir in tomatoes, beans, salt and hot sauce scrapping any brown bits from the bottom of the pan. Cover and reduce heat to low, simmer until tomatoes start to break down, about 10 minutes.
4. When the squash is tender turn the oven down to 325*. Fill the squash halves with the sausage mixture top with cheese. Bake until heated through and cheese is melted 8-10 minutes.