A signature dish in Samin Nosrat’s cookbook Salt Fat Acid Heat is Buttermilk-Marinated Roast Chicken. In the run up to Thanksgiving, a variation of this recipe for turkey was everywhere, including the New York Times. We used this approach for our small turkey this year, and it turned out very well. Carol was particularly impressed Read More …
This cake from the Fannie Farmer Baking Book has become Carol’s go-to chocolate cake. It is rather complex with a separate pudding-like filling and a buttercream frosting. She most recently made it for Vivie’s birthday.
This is a rather unconventional pie with a filling of graham cracker crumbs, coconut, and pecans bound together with egg whites, and which looks rather like coarse sawdust. It is apparently of Amish origin. I spotted a recipe for it on Epicurious.com, and it looked intriguing. It was not until I was actually making it Read More …
This is half a batch of buttermilk biscuits encasing a browned and split 4 oz. smoked sausage, some grated cheddar, and pickled jalapenos. It was a fairly quick and tasty breakfast
I was looking for a way to use some Italian meatballs in the freezer and hit on the idea of eating them with a sauce based on roasted eggplant. It turned out well, so I am documenting it here. We ate it on top of hummus. Michael Solomonov’s cookbooks are filled with ideas for using Read More …
This recipe is an inspiration which turned out well. The same basic idea can be done with a variety of ingredients, but this was done with some ingredients we had on hand. Quantities are about right for 3 adult servings. Amanda thought this was like a fajita turned into a salad. 1 lb. steak, marinated Read More …
We recently bought a large quantity of peaches at a roadside stand in eastern North Carolina, and decided to turn many of them into jam. This version is an adaptation of a recipe in Southern Living’s Little Jars, Big Flavors, and it turned out very well. It made a little more than 9 half-pint jars. Read More …
When Carol first tasted this pudding, she thought it was delicious, but she wasn’t sure exactly what flavor it was. That was the result of a blend of several different flavors – a base of caramel, with ginger, and a little salt and black pepper to add complexity to the taste. This was adapted from Read More …
Pimento Cheese is a Southern classic. This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread. This was quite tasty, but more saucy than I expected. The next time I would start with less mayonnaise Read More …
These tasty pickles can be eaten within a day or so of making them. This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles. 1 lb. English or Persian cucumbers, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar 1 Tbs. Read More …