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 …
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 …