This is adapted from Ray’s Meatloaf in Jeff Phillips’ Smoking Meat. Carol really liked it, I think in part because this is a meatloaf without any sweet sauce on the top. (Thus she could enjoy it plain and I could enjoy it with ketchup.) I have modified this a bit since I think it would Read More …
This fish stew goes very well with some crusty bread. The sauce can be made in advance and refrigerated or frozen. I made enough sauce for 4 servings, and froze half and made the stew for 2 servings. This is adapted from a recipe in SFGate which originally appeared in the Washington Post. Amounts shown Read More …
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 …