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 …
This is the rub I used on the Mexican Soda Marinated Grilled Chicken in a separate post. It is adapted from Robb Walsh’s “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. I used about a tablespoon per batch of chicken, which is less than Robb Walsh recommended. 2 Tbs. granulated garlic 1 Tbs. chili Read More …
Since kids love mac and cheese, I have been looking for a simple way to make mac and cheese on a Boy Scout camping trip, and here it is. There are two basic tricks to this version which was inspired by Serious Eats: First, cook the macaroni in just enough water to hydrate them and Read More …
This loaf looks very white because it is made of a mixture of 1/3 white whole wheat flour and 2/3 all purpose flour. It has made good sandwiches and toast. The trick with sandwich bread is to get a very even crumb, through multiple kneading and rising steps. This recipe is an adaptation of Read More …
This was a hit with the Boy Scouts on our latest campout. It was inspired by a recipe in Bon Appetit and will serve 6-8 as a side dish. (In yesterday’s case, it was a side dish to chili con carne.) I did not have an opportunity to take a picture, so I will have to Read More …
This version of baked beans is like a cross between plain chili beans, which can be rather austere, and Boston-style baked beans. It is adapted from Harley Dent’s The Feast of Santa Fe, where he says that this style “was clearly devised by a cook who knew how beans were baked in Boston and Read More …
As we were prepping at the Phillips’ cabin in northern Wisconsin for our latest trip to the Boundary Waters Canoe Area, I was introduced to the kringle, a member of the Danish pastry family formed into a ring which is the state pastry of Wisconsin. It was good, so of course I kept my eyes Read More …
This year we decided to have an English themed Christmas dinner, and popovers fit right into that theme. My ancestry is predominantly English, so this is as close to ancestral cooking as I usually come. Popovers are very similar to Yorkshire Pudding, which my mother sometimes made for holidays, but I think popovers are Read More …
These meatballs in a spicy sauce were tasty with good bread, in this case Lepinja with Preferment . The recipe below is how I prepared them following a recipe from The Homesick Texan. 2 chipotles makes for a sauce which is probably too spicy for most people, although not for us. Also 1 tsp. of Read More …
This classic was one of the two ways we used up the leftover turkey from this year’s Thanksgiving. This recipe is an adaptation from a recipe on Epicurious.com. 10 oz. mushrooms, sliced 5 Tbs. butter, divided ¼ cup all purpose flour 1-3/4 cups milk 2 cups chicken or turkey stock ¼ cup dry white Read More …