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 …
This is a version of the classic Boston baked beans, which can be made in about 3 hours elapsed time vs. the much longer time of the traditional method. The key innovation is a quick boil/simmer of the dried beans with baking soda (for alkalinity) to speed up softening the beans. This version is an Read More …
Before Thanksgiving, the supermarkets had great deals on frozen turkey. We thawed a small turkey and cut it up and used the carcass to make gravy for Thanksgiving in advance. I saw an article in Food 52 regarding a Honey Lemon Chicken in recipetineats.com which I re-purposed for turkey breast cutlets I had made from Read More …
For several years my first use of leftover turkey from Thanksgiving has been to make gumbo, based on a recipe in Justin Wilson’s Homegrown Louisiana Cookin’. Looking over my cookbook library using Eat Your Books, I have found that this is a common idea in Louisiana since there are recipes for it in several Louisiana Read More …
I spotted this recipe in the 11/24/18 issue of the Wall St. Journal. It makes a tasty dessert with a stronger lemon flavor than is usual with apple desserts. The next time I make it I will probably use a cake pan rather than a pie pan so that there is less chance of boil Read More …