Carol and I learned how to make bagels at King Arthur Flour’s baking school in Norwich, VT about 5 years ago, and this post is adapted from their recipe. Authentic bagels are not hard to make, but they do use some specialized techniques and specialized ingredients. The dough is very stiff, and if I had Read More …
This posting is more about technique than recipe, and is a way to get crispy chicken wings without frying them, and is adapted from an article in bonappetit.com 3 lbs. of chicken wings will make about 4 entrée servings. The resultant wings can be eaten plain (Carol’s preference) or with Buffalo chicken sauce (or some Read More …
This is adapted from Ray’s Meatloaf in Jeff Phillips’ Smoking Meat. Carol really liked it, I think in part because this is a meatloaf without any sweet sauce on the top. (Thus she could enjoy it plain and I could enjoy it with ketchup.) I have modified this a bit since I think it would Read More …
This fish stew goes very well with some crusty bread. The sauce can be made in advance and refrigerated or frozen. I made enough sauce for 4 servings, and froze half and made the stew for 2 servings. This is adapted from a recipe in SFGate which originally appeared in the Washington Post. Amounts shown Read More …
Carol challenged me to make a scalloped potato dish which has enough ham to be a main course vs. a side dish. This version was adapted from a recipe in Maria Luisa Scott & Jack Denton Scott’s The Meat and Potatoes Cookbook, with twice as much ham and less salt to compensate. This made 6 Read More …
This recipe originated in the long defunct Houston Home and Garden magazine in 1982. We have served it for Christmas several times over the years. This recipe makes a large cheesecake which can generously serve 12 people. Most recently I actually made it with pecans vs. walnuts because that is what I had on hand. Read More …
We clipped this recipe out of some cooking magazine 30 or 40 years ago. It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette. In other words, it is all of the flavors of an antipasto platter, mixed together. We served it with a home-made sourdough baguette as part of Read More …
Steak Diane is a pan-fried steak served with a pan sauce, which was very popular in the 1960s and 1970s. Why it went out of fashion is mysterious, since it is fairly easy to make and is extremely tasty. It is a great Friday night dinner – a bit special but not time-consuming, other than Read More …
Years ago, one of our standard Christmas desserts was a walnut pumpkin cheesecake from a recipe in the long gone Houston Home &Gardens magazine. It was a bit of a production, but very good, and someday I will make a post on it. In the meantime, we had left over pumpkin puree from roasting two Read More …
We had some pie pumpkins on hand, which were used for decoration at Thanksgiving, so I decided to make pumpkin pie out of them. This could have been made with canned pumpkin. The recipe is adapted from The King Arthur Flour Baker’s Companion. The first step using pie pumpkins was preheating the oven to 350 degrees, Read More …