This is how I used up the stock and odds and ends of duck meat after I separated out the breasts for duck prosciutto and the legs for confit. I was following a recipe from The Essential Pepin for Duck and Bean Casserole except that I had more stock to use up so the final Read More …
We just got home from a week in the Caribbean and were looking for an Ash Wednesday dinner which would be easy on our stomachs, which are a little worse for the traveling. This was a successful improvisation using “Char’s Maine Fish Chowder” in Cook’s Country: Best Lost Suppers as a starting point. Many fish Read More …
This recipe is courtesy of Carol, who likes potato soups and wanted to develop a recipe suitable for our annual trip to the Boundary Waters Canoe Area. The recipe below was sized for our 7 person crew, and can be scaled up or down. We kept the bacon separate since one member of the crew Read More …
Gazpacho, a chilled liquid salad, is a Spanish classic for high summer when tomatoes are at their best. This straight-forward version is adapted from one of my oldest and most well-worn cookbooks, The Time-Life International Cookbook. It will serve 6 to 8 and needs to be made a few hours before serving to meld and Read More …
This easy and tasty cold soup is adapted from South African Cooking in the USA. I chose to make it vs. some similar recipes since it did not call for any herbs which I did not have. (On the other hand, some dill would have been good in it.) I used a hothouse cucumber, but Read More …
For several years my first use of leftover turkey from Thanksgiving has been to make gumbo, based on a recipe in Justin Wilson’s Homegrown Louisiana Cookin’. Looking over my cookbook library using Eat Your Books, I have found that this is a common idea in Louisiana since there are recipes for it in several Louisiana Read More …
This traditional Armenian soup pushes a number of buttons for me. It is based on yogurt, which I like to make, and is full of cucumbers, which Carol likes. I thought it would be a good warm-weather dish which would be an alternative to a traditional salad, just like gazpacho is. Here is my Read More …
Yesterday turned cold with wet snow falling heavily, and Carol thought she would like French onion soup for dinner. This would be a warm bowl of comfort food and would use up some of the excess onions we bought for Thanksgiving. It took a while to actually start cooking since first we had to buy Read More …
This is the kind of warming flavorful dish which is the definition of comfort food, and which makes the whole house smell great while it cooks. A few years ago, the daughter of our choir director took a trip to Europe visiting Poland and Barcelona, and she commented when she returned s on how much Read More …