This is an easy recipe adapted from the WSJ and sized for 2 servings. It takes about an hour, but there is little active work. “Toad in the Hole” is a British classic in which sausages are cooked with a batter similar to what is used in Yorkshire Pudding and popovers. The chutney was similar Read More …
We roasted a leg of lamb and a ham for Christmas dinner and have been working our way through the leftovers. The last of the lamb will be used today for a variation on Cottage Pie with Guinness . A deviled ham spread seemed to be good way to use up some of the ham. Read More …
Carol made this salad from the NYTimes for a Christmas party, where it was well received. It could be a main course with the addition of some shrimp or chicken. This version makes 8 servings and takes about an hour. Carol thought the original (documented here) needed more vinegar and possibly less oil. 1.5 cups Read More …
Carol made this vegetarian quiche for our nephew Kevin at our family Christmas dinner yesterday. It is based on the recipe in Julia Child’s classic Mastering the Art of French Cooking, and it makes a 10-inch quiche. For the pastry 2 cups all-purpose flour ½ tsp. salt Large pinch of sugar 8 Tbs. (1 stick) Read More …
Angel biscuits are a cross between a conventional buttermilk biscuit and a yeast roll. Like a buttermilk biscuit they include baking soda and baking powder and are handled with a light touch to keep them tender. Like a yeast roll they include yeast and some resting time for the yeast to multiply and leaven the Read More …
Hucklebucks are what Carol calls a beloved cookie from her childhood. It consists of a pair of soft cookies with a filling containing marshmallow cream. Carol made them for Christmas and commented that she made them smaller than she remembered them. As I looked over the internet for the origin of this unusual name, I Read More …
I made this dressing to go with a wedge salad. It makes about 2 cups of dressing and takes only a few minutes. 1 cup full fat sour cream 4 oz. blue cheese, crumbled or shredded 1-1/2 tsp. lemon juice ¼ tsp. mustard powder ¼ tsp. freshly ground black pepper ¼ hot sauce (Tabasco, etc.) Read More …
I saw a viral video in which a young Australian woman named Anna Paul enthuses about the delicious pasta dish made by her Turkish mother, who demonstrates while measuring the quantities only with her eyes. The dish sounded worth trying, but I wanted to find recommended quantities, which I found on www.allrecipes.com, from which this Read More …
These cookie bars are adapted from a King Arthur Flour recipe. It makes one 8-inch pan and takes a total of about 1-1/2 hours including cooling time. For the gingerbread bars 150 g. (1-1/4 cups) all-purpose flour 1 tsp. ground ginger 1 tsp. ground cinnamon ½ tsp. ground allspice ¼ tsp. ground nutmeg ¼ tsp. Read More …
Holubtsi are the Ukrainian version of the stuffed cabbage rolls which are popular throughout eastern Europe. This version is adapted from the deconstructed holubtsi in Yevhen Klopotenko’s cookbook The Authentic Ukrainian Kitchen: Recipes from a Native Chef. Rather than making a filling and putting it inside rolled cabbage leaves, this version makes patties of the Read More …