This is an adaptation of a recipe I saw on thekitchn.com which they called “French Onion Domino Potatoes”. The idea is to layer thin slices of potato with caramelized onion and Gruyere cheese so that it is a lot like the flavors of French onion soup on potatoes. I made this last night to accompany Read More …
Carol asked for some sweet cornbread to go with the Venison Chili with Beans , and this is what I made based on a recipe in King Arthur Flour’s Whole Grain Baking. The original recipe called for whole wheat pastry flour, which I did not have, so I instead used Irish-style whole wheat flour, which Read More …
I used 4 lbs. of meat from a venison haunch to make a version of Venison Ragout in which the carrots were replaced by a large container of mushrooms which were quartered and separately browned in olive oil before being added to the ragout. It turned out very well.
This is our second version of using part of a leg of venison by making chili, in this case with beans. My starting place was a recipe in StaffMeals from Chanterelle about how they would use up odds and ends of the venison served to the customers. The biggest changes are that I started with Read More …
I was asked to bring dinner rolls to Christmas dinner last night, and I adapted a recipe from “Bernard Clayton’s Complete Book of Small Breads. They turned out well, with one of my granddaughters particularly expressing how much she liked them. This recipe makes 12 rolls and takes about 3.5 hours. 2.25 tsp. (1 packet) Read More …
This is the cake of Carol’s childhood, which we most recently made for a memorial service for her brother Peter. Mayonnaise may sound like a strange ingredient for a cake until you realize that the two main ingredients of mayonnaise, oil and eggs, are standard cake ingredients. This cake tastes better the day after it Read More …
For Thanksgiving this year, I smoked a 16 lb. turkey in my Big Green Egg and it turned out very well. The day before Thanksgiving I spatchcocked it, and used the backbone and neck to make turkey stock for Easy Poultry Gravy. I then marinated the turkey in a 2.5 gallon ziplock baggie with 1.5 Read More …
This variation on pecan pie comes from Dorie Greenspan. The dough for the crust came from a half recipe of Flaky Pie Crust . It is less sweet than Cane Sugar Pecan Pie . 9 inch pie crust ¾ cup maple syrup ½ cup packed brown sugar 3 large eggs at room temperature 1.5 tsp. Read More …
A few weeks ago I spotted a recipe on America’s Test Kitchen for “Best Crab Cakes”. The key idea of this recipe was to use a shrimp mousse (ground shrimp and cream) to bind together the crab cakes instead of bread crumbs, mayonnaise or eggs. I thought this worked very well, but Carol objected to Read More …
Jambalaya is a Cajun rice dish. This version is adapted from Chef Paul Prudhomme’s Louisiana Kitchen and is made from ingredients which any Cajun household would have on hand. The one hard to find ingredient for non-Cajuns is Tasso which is a spiced ham. (The link is to my recipe for it. Ordinary ham can Read More …