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 …
This recipe made 9 pancakes made out of ¼ cup each of batter. That is enough for 2-3 people. I used a third whole wheat flour to give the pancakes a fuller flavor. 2/3 cup all-purpose flour 1/3 cup whole wheat flour ½ tsp. baking soda Pinch of salt 1-1/4 cups whole fat buttermilk 1 Read More …
We had half of a Tres Leches Cake base in the freezer and I had a brainstorm about soaking the cake in Egg Nog instead of with the usual three milks which gives the cake its name. I put the cake on a sheet of aluminum foil inside a baking pan, and folded up the Read More …
This recipe makes enough egg nog to soak half a 9 x 13 inch cake. It is adapted from Texas Home Cooking. Egg Nog (with cooked eggs) is essentially a thin custard, and the key issue with all custards is not to get the mixture too hot since you do not want to create sweet Read More …
We accompanied Apple Smoked Duck with potatoes au gratin based on a recipe in the NYT by Mark Bittman. This dish requires a large skillet which can go in the oven. We used a carbon steel skillet. This made 4 large servings. Carol thought it was too liquidy when it started, but I thought it Read More …
An American classic is the version of bean soup which has been served at the US Senate cafeteria for more than a century. This version is based on a recipe in Cook’s Country Eats Local as adapted to one of the principles of peasant cooking – use what you have! Thus I used pinto vs. Read More …
Before there was Buttermilk-Brined Roast Turkey, there was the same idea with chicken, as introduced by Samin Nosrat in her book Salt Fat Acid Heat. This was easy to do, and like the turkey, was very good – moist and flavorful. A key point is always to avoid overcooking poultry. I used a temperature probe Read More …