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Category: Recipe
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Virtual Recipe Box: Tabbouleh
Sometimes, I use the blog as a readily searchable recipe card catalog. Which is why you’ll get posts like this, where I note down what I had scribbled in my kitchen lab notebook. Why don’t I just use the notebook? Well, firstly I’ve lost said notebook(s) over the years. Second, you can’t spill on the…
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Cheesy Breakfast Skulls
Some mornings, when it’s a lazy day and the kitchen is clean, I’ll get on a creative baking kick. This was one of those mornings. I didn’t want something sweet, I wanted savory, and relatively fast to whip up, and to use up some random refrigerator odds and ends. Cheezy Breakfast Skulls 2 c baking…
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Baked Beans
I smoked a brisket for the group dinner, something I don’t do often, and as I like to do when I do manage this sort of thing, I made a pan of baked beans to soak up the yummy drippings. You could, certainly, make up these beans without the smoker involved. Most of the cooking…
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Fried Cabbage and Apples
This is so simple, a recipe hardly seems necessary, but on the other hand, perhaps this will remind you of this side dish, estimably suited for fall and winter when the cabbage and apples are the best sorts of things to store from harvest until wanted for the table. Even if you aren’t a farmwife…
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Sourdough Pretzels
First, about a week or two before you want the pretzels, you begin with a starter. This is easy. All you need is flour, water, and to catch some invisible little friends to do the heavy lifting for you. There are two ways – no, three – to begin a sourdough starter. One is to…
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Eat This While You Read That: Joelle Presby
It’s rare I can time a ETWYRT post with a book launch, but The Debare Snake Launcher came out this week, and thanks to a timely author reminder, I have the recipe for you to enjoy while you read your fresh new book! The book opens with food, but not the stuff you’d willingly eat.…
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Composing a Stew
Playing with flavors in the kitchen is a happy place for me. I’d come home after the Blanket Fort livestream yesterday, and was standing in the kitchen happily pulling odd containers out of the fridge, and possibly humming to myself, when the First Reader walked in. I looked up at him, giggling. “I’m composing!” He…
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Revolutionary War Chicken
The First Reader and I were driving home Sunday Evening after a lovely visit with friends, and keeping each other awake on the long dark roads. One of the topics was food, naturally. We talked about planning the coming week’s menu (we rarely stick to it, but it’s helpful anyway). I suggested that when we…
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A Mole in my Kitchen
No, not a spying underground creature, although I got jokes as I was posting process photos when I forgot to put the accent over that e. I mean the very special Mexican sauce, from toasted dried chilies, seeds, and chocolate. When I hear the term ‘slow food’ molé is what comes immediately to my mind.…
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Eat This While You Read That: MCA Hogarth
Ove the years of doing this series, I like to think I’ve gotten much-improved at food photography. However… this was a challenge! It’s delicious, but making it look as lovely as it tasted took some thought and more than one attempt. Ask me if I minded sipping variations… go on! Try it yourself! When I…
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Cherry Rum Rice Pudding
As I’m working my way through the Egg List, moving in random motion rather than top to bottom, I’m finding myself revisiting old favorites as well as making new things. Rice puddings come in a couple of forms. One is a stove-top pudding, light and fluffy. This one is the other sort, a one-bowl baked…
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Eat This While You Read That: Dorothy Grant
As I was gearing back up into the series, I realized I hadn’t yet featured Dorothy’s books. Since we swap recipes fairly often, I wasn’t sure what I’d get when I asked her for a dish to go along with her latest book, Between Two Graves. She neatly tied the recipe to the theme of…