A few months ago, a hunter gave me a large piece of frozen venison, which I have kept in my chest freezer while I tried to figure out what to do with it. I decided to adapt two recipes from Robb Walsh’s Texas Eats, since there are a lot of deer hunters in Texas trying Read More …
In recent years, I have gotten lazy (or have not planned ahead) and have generally microwaved my “baked” potato. It was ready in 7 minutes, vs. the 1 hour+ that it takes for the oven, and that seemed like a good deal. I recently read an article in www.thekitchn.com extolling the virtues of actually baking Read More …
I have made sauteed mushrooms a number of different ways. This simple version was quite a hit with the family at the beach last week. A double recipe quickly disappeared. 2 lbs. quartered mushrooms 4 cloves garlic, minced 1/2 onion chopped 1/4 cup olive oil 1 Tbs. brandy 1/4 cup chopped parsley 2-3 Tbs. fresh Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …
The NYT had a recipe in which chicken legs were roasted in the oven in olive oil with carrots, garlic and lemon. We had some turkey legs in the freezer, and so we adapted the idea to turkey legs. The oil in which the turkey cooked, now flavored with poultry, garlic, carrot, and lemon, can Read More …
These tasty bars are an adaptation of a recipe in Good Housekeeping Favorite Recipes: Cookies. For this batch, we sprinkled milk chocolate chips on the top vs. the coconut flakes in the original recipe. Mud Cake Layer ¾ cup butter (1-1/2 sticks) 1-3/4 cup sugar ¾ cup unsweetened cocoa 4 large eggs 2 tsp. vanilla Read More …
This Chinese-American dish is an excellent example of fusion cuisine. The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen. The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …
This colorful composed salad is especially good in the winter when salad vegetables are not at their best. This recipe is adapted from one of my favorite cookbooks, Anne Lindsay Greer’s Cuisine of the American Southwest. There are similar orange-based salads from southern Italy. The photograph shows an individual serving of the composed salad before Read More …
This is a warm potato salad turned into a one-pot meal consisting of potatoes, bratwurst, mustard greens, and a mustard vinaigrette. It was a tasty quick and easy dinner, suitable for mid-week. The basic idea could be adapted for non-meat eaters by substituting cooked salmon for the bratwurst (and possibly adding some fresh dill). The Read More …
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 …