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 …
This is how we made the gravy in advance for the clan at Thanksgiving. Since I was going to be roasting turkeys in La Caja China, there would not be any drippings for use in the gravy, so we made it all in advance to reduce the stress of the big day. This was easy Read More …
When I was young, onion dip from a package was very popular. In fact, it was pretty tasty, but making onion dip from scratch is a lot tastier and not much work. This recipe is adapted from Serious Eats, and includes a couple of tricks to get the onions really browned relatively quickly. Those Read More …
Popular in the colonial era, making hams from a leg of lamb fell out of favor, so much that I had never heard of such a thing. An article in NPR discussed a revival of lamb ham, and mentioned that the well-known Edwards Smokehouse in Surrey has started making country hams from lamb. This Read More …
This lightly sweet cornbread will be served to hungry Scouts and Scouters at the annual lunch to feed the Scouting for Food volunteers. It uses honey instead of sugar and is adopted from Marion Cunningham’s The Fanny Farmer Baking Book. This is enough for a 9 inch round or 8 inch square pan 1 Read More …
This is an adaptation of recipe in Robb Walsh’s Legends of Texas Barbecue Cookbook. It is hard to get more authentic than that! This is very straight-forward and takes only about 3-1/2 hours total time. It uses only a simple dry rub, and then can sauced when eaten if desired (me) or not (Carol). Read More …
This San Francisco Italian-American classic was our contribution to dinner at family beach week on the Outer Banks this year. This will provide 4 ample servings. See the bottom of the posting for notes about quantities for large groups. Scoma’s Cioppino Serves 4 Cioppino Sauce Base ¼ cup olive oil 1 medium onion, diced 2 Read More …
This favorite from Robb Walsh’s Texas Cowboy Cookbook has been adapted to be suitable for backpacking and canoeing trips. It illustrates a basic point, which is that a very wide range of dishes can be eaten on backpacking trips as long as they are at least partially prepared and dehydrated first at home. (6 servings) Read More …
Tasty and very easy, although it does benefit from being made the night before so that the salt and herbs can work their magic. At its simplest, American breakfast sausage is just ground pork with salt, herbs, and pepper of some sort. This batch was made from the following: 1 lb. ground pork (in this Read More …
Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …