This is an example of Italian-American cooking, chicken and sausage in a sweet and sour sauce. I served it on a bed of orzo. This version is adapted from Serious Eats. 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) vegetable oil Read More …
These rolls can be made as a big batch at once, or the dough can be stored in the refrigerator for up to a week so that fresh rolls can be served with dinner multiple times. To make rolls for 2 people, I put 4 balls of the dough in a greased muffin tin. Read More …
On last week’s canoe trip to the Boundary Waters Canoe Area, we baked almost every night in a Svante Freden reflector oven. This photo is of the first thing we baked, an apple crisp. The reflector oven worked very well, although each thing we baked took longer than usual, probably proving that we did not Read More …
This is an American comfort food classic which I have often made camping. The first time I remember making it, I was at Pine Springs Campground in the Guadeloupe Mountains National Park in West Texas. I had the entire dish in the pan on the stove cooking away, and was sitting in a camping Read More …
These are crab cakes with just enough binder to hold them together, and just enough flavorings to enhance the crab meat, which is the star of the disch. There is no attempt here to reinvent, modernize, or freshen up a classic, nor is there any attempt to make the dish less expensive by stretching Read More …
This is one of the desserts I plan on serving during our Boundary Waters canoe trip next month. The basic adaptation from a home version is using 3 Tbs. of egg powder and 1/4 cup of water to replace the egg + egg yolk in the original recipe by Bakerella. It is important not to Read More …
This traditional American cake became part of our repertoire some thirty years ago, during the period when egg yolks were supposed to be very bad for one’s health, since it is a cake which only uses egg whites. (The matching Lord Baltimore cake uses egg yolks.) We most recently served it at the brunch fallowing Read More …
These easy and tasty quick pickles are a signature dish of Jestine’s Kitchen in Charleston, SC, where they are served on the table instead of bread at the beginning of the meal. This posting was adapted from Holly Herrick’s The Charleston Chef’s Table. Although the recipe calls for the pickles to be marinated overnight, they Read More …
I am always on the lookout for simple dishes (preferably in one pot) which would be popular with boys on a Boy Scout camping trip. This posting is based on a Serious Eats recipe with the unlikely name “American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)”. It is essentially a variation on pasta with Read More …
This is the cake which I usually request for my birthday. It is adapted from a classic Chicago cookbook, “Mary Meade’s Country Cookbook” which was given to me as a present about 40 years ago. It is a good source of standard American recipes and our copy has lots of food stains to show that Read More …