This recipe makes a half-sheet (13 x 18 inches) cake which is about 1 inch thick, like a brownie. It will serve a large crowd. We served it the first night at the beach to 5 adults and 2 children, and even serving very large pieces, we still had about half of the cake left. Read More …
I spotted a recipe on epicurious.com which was celebrated because a special technique (sprinkling the top with sugar and then with hot water) created a crackly crust. I cut the recipe down for 2 people and made it using some of the peaches now in season. It did turn out very well. A 6-inch diameter Read More …
The pork tenderloin was brined before grilling, which helped keep it moist and flavorful. It was then accompanied by a peppercorn gravy, which I think should have been thicker. (Something to work on next time.) This is adapted from Pure Pork Awesomeness by Kevin Gillespie. ¼ cup packed brown sugar ¼ cup kosher salt 4 Read More …
Otis P. Boyd was a prominent black barbeque man in Kansas City. This mixture can be used formed into patties as a breakfast sausage or formed into links and smoked. Note that it does not contain any curing salt. I made a small batch based on 1 lb. of 73% lean ground beef and 1 Read More …
Last weekend, Carol went strawberry picking and suggested I turn most of the strawberries into preserves. I am still pretty inexperienced in making preserves, and this turned into more of a learning experience than I had expected. In any event, the final product was good, and I will incorporate in this post what I learned. Read More …
This cold soup is based on a recipe in a famous and eccentric old cookbook, M.F.K. Fisher’s How to Eat a Wolf. She wrote this book in 1942, during wartime rationing, and added extensive margin notes for a later addition about 1954. It consists of ideas on how to eat economically and with limited availability Read More …
During a recent stay in Savannah, Carol had an excellent veal chop at Garibaldi’s. She commented that she thought the secret behind it was that it was cooked sous-vide before being seared, and asked if I could try to reproduce the meal at home. This post is that successful attempt, substituting the inexpensive and easy Read More …
I spotted an article in a Southern magazine on Sam Talbot’s version of the Southern classic, Pimento Cheese, while staying in an historic B&B in Savannah. Here is my adaptation, which mainly consists of halving the quantities. It is an interesting sign of the internationalization of food in the US that Sam Talbot would prefer Read More …
Text to follow This beef stew is a classic breakfast or brunch dish in New Orleans. It is a slow-cooked dish of beef braised with onions, bell peppers, and celery, so as a breakfast dish it would be prepared in advance. We enjoyed it for dinner. This version will make about 6 servings and is Read More …
This version of the Italian-American classic is sized for 2 persons and is adapted from Alex Guarnaschelli’s book Cook with Me. It is a quick saute, rather like a more lemony version of Gambas al ajillo (shrimp in garlic sauce) . So the important thing is to have all the ingredients prepped and ready when Read More …