After Thanksgiving, a common task is to find good uses for the leftovers. One of our standards is Leftover Thanksgiving Turkey Gumbo which I am making later today for dinner. I recently spotted an article in www.thekitchn.com about using leftover bread stuffing in Italian meatballs. This made good sense since what is stuffing but seasoned Read More …
I was assigned to bake two piece for this year’s Thanksgiving dinner. For one I made Cane Sugar Pecan Pie . For the other, I decided to make a cherry pie and to follow a recipe in Bernard Clayton’s The Complete Book of Pastry: Sweet & Savory. It turned out well. Pie dough for a Read More …
A signature dish in Samin Nosrat’s cookbook Salt Fat Acid Heat is Buttermilk-Marinated Roast Chicken. In the run up to Thanksgiving, a variation of this recipe for turkey was everywhere, including the New York Times. We used this approach for our small turkey this year, and it turned out very well. Carol was particularly impressed Read More …
This is a quick and easy fish stew which gets its special character from preserved lemons (or as an alternative 24 Hour Salted Lemon Spread ) and green olives. This is an adaptation of a recipe in Cook’s Illustrated. It will serve 4 people with rice, and will take about 40 minutes. 1.5 lb. cod Read More …
This was my first recipe based on Cookish, from Milk Street, which is a book of ideas for quick meals suitable for weekdays. This turned out well, although Carol thought it may be a little too salty, so I may cut that back next time. (The recipe calls for kosher salt. I used Krogers, which Read More …
This is an adaptation of a recipe from Milk Street. I served it with bok choi sautéed with onion, garlic, ginger, and oyster sauce. I also served it with soft-boiled eggs (steamed 7 minutes and then chilled in ice water to stop them from cooking further, and warmed for serving). This made 6 servings and Read More …
This cake from the Fannie Farmer Baking Book has become Carol’s go-to chocolate cake. It is rather complex with a separate pudding-like filling and a buttercream frosting. She most recently made it for Vivie’s birthday.
Very good cinnamon rolls can be made for breakfast in about 40 minutes if they are based on biscuit dough rather than yeast dough. Here is how I made them this morning for two people, combining Buttermilk Biscuits for Two with some ideas in Cooks Illustrated’s The Quick Recipe. These could easily be scaled up Read More …
This is a rather unconventional pie with a filling of graham cracker crumbs, coconut, and pecans bound together with egg whites, and which looks rather like coarse sawdust. It is apparently of Amish origin. I spotted a recipe for it on Epicurious.com, and it looked intriguing. It was not until I was actually making it Read More …
Thekitchn.com recently had an article in which they raved about allrecipies.com’s “World’s Best” lasagna. That was intriguing, so I had to make it. My adaptation turned out very well. Note that the amount of sauce made for the lasagna is more than is actually needed, so you will have a few cups to use as Read More …