Crab Imperial is a rather old-fashioned dish, which is now very expensive due to the very high price of crabmeat these days. This version is adapted from The Williamsburg Cookbook, and made 2 servings which we enjoyed on New Year’s Eve with Sourdough Baguettes with Keto Flour , salad, and champagne. It took about 45 Read More …
We served a rib roast for Christmas dinner and had a lot of beef and the bones left over. I used part of the leftovers to make this beef and barley soup adapted from a recipe in America’s Best Lost Recipes by Cook’s Country. This makes about 9 servings. Any soup like this involves using Read More …
From Carol’s childhood, we have a hard-to-read handwritten recipe for gum drop cookies. We made a batch today following the original instructions. One of these days, we will update them to weigh the flour, etc., but not today (Christmas Eve)! A batch makes 5-6 dozen cookies. 1 cup Crisco (vegetable shortening) 1 cup light brown Read More …
Pepperoni rolls were invented in West Virginia in the late 1920s as a food for coal miners to eat during their meal breaks in the mines, similar to the pasties eaten by Cornwall and Iron Range (MN) miners. Here is how I made 6 rolls using half a batch of Pizza for Many or for Read More …
Southern Living recently had an article on Cheese Dreams, which they described as a very popular appetizer in the 1950s. This version is adapted from that article. I made a half recipe, which was enough to make about 16 pieces. We enjoyed them with a bowl of hot tomato soup for lunch. As can be Read More …
A popular side dish at this year’s Thanksgiving was a batch of roast potatoes following a recipe developed by J. Kenji Lopez-Alt for SeriousEats.com. The recipe calls for some unusual steps which ultimately increase the contrast between a crispy and browned exterior and a creamy interior. A batch takes about 90 minutes and will serve Read More …
The Wall St. Journal had an effusive article about mushroom sugo, a signature mushroom sauce of the Finnbar restaurant in Frenchtown, NJ. I made the recipe with a modest substitution of 8 oz. of leftover Thanksgiving turkey for 8 oz. of mushrooms. I thought the turkey benefited the dish, but it could be eliminated (or Read More …
Amanda made these for breakfast the day before Thanksgiving and enjoyed them with some cream cheese. The muffins are adapted from The Quick Recipe by Cook’s Illustrated. It makes 12 muffins in about 45 minutes. 10 oz. (2 cups) all-purpose flour 7 oz. (1 cup) sugar 1 tsp. baking powder ½ tsp. baking soda ½ Read More …
Sally Lunn is a traditional bread from the American South. It is an enriched bread similar to brioche and is baked in a circular pan with a hole in the center. I baked it in an angel food cake pan. This version is adapted from The New York Times Heritage Cookbook by Jean Hewitt. This will Read More …
Anthony Bourdain’s cookbook Appetites mostly consists of his version of standard foods with advice on how to prepare them in home kitchens. This is an adaptation of his version of chicken salad. I started with a Costco rotisserie chicken, which we had most of in the refrigerator, instead of raw chicken breasts, and I added Read More …