20 August, 2010

12 oz / 355 mL Coca Cola 1½ c / 355 mL Heinz ketchup 1 medium onion, chopped fine ¼ c / 60mL cider vinegar ¼ c / 60 mL Worcestershire sauce 1 t chili powder 1 t salt hot sauce (Tabasco, Texas Pete) to taste Bring all of the ingredients just to boil, then
Read more

16 August, 2010

Each batch makes 25 nine-and-a-half-pound loaves of carrot cake. The kitchen crew at Rikers apparently make 2,500 loaves of this cake a year, which is served on holidays. Each loaf serves 20 inmates. As for the quantities, I don’t recommend down-sizing the quantities and hoping to get the same results. My grandmother-in-law, Edna Macnamer, used
Read more

16 August, 2010

The best apple in the whole world is back for the season… the HONEYCRISP. I spotted it at the Alexandria Farmer’s Market this past Saturday sold by a West Virginian farmer. I’ve already eaten all the ones I bought for myself, so I’m hoping that I can score some more at the Whole Foods. It
Read more

10 August, 2010

I ended up getting a bumper crop of red plum tomatoes from my garden this week, so I made this sauce. I prepared the tomatoes by peeling the skins off (dip into boiling water for 30 seconds), then cutting them in half, removing the seedy goo inside, and dousing them with a little balsamic vinegar
Read more

11 July, 2010

5-6 lbs pickling cucumbers 1 c pickling or kosher salt 3 quarts (12 c) water 1 quart (4 c) white vinegar crushed garlic fresh dill black peppercorns Cover the cucumbers in a large non-reactive bowl with water, and add ¼c salt, and let them soak for 8 to 12 hours. Sterilize 4 or more jars in
Read more

11 July, 2010

Caught a random episode of Cooks Country this weekend where they made an unusual barbecued chicken recipe. I tried to replicate it, though I didn’t follow the recipe exactly. The weird part about the recipe is that the barbecue sauce is mayonnaise based, as opposed to ketchup based, and it was quite tasty. The real
Read more

29 March, 2010

So, in this clip of Jamie Oliver’s new television show, he demonstrates to the kids how processed foods are supposed to be awful and terrible. He cuts up a chicken, removing all the normal chicken parts, and is left with a carcass. He tosses it into a food processor and turns the carcass into a
Read more

18 March, 2010

3 or 4 thick cut natural pork chops, rib cut, on the bone 1 onion whatever fresh herbs you have on hand (rosemary, thyme, sage) 3 tablespoons salt 1 tablespoon sugar water 2 tablespoons oil ground black pepper 2 ounces port wine ¼ cup of your favorite bbq sauce In a zip-top bag, combine the
Read more

3 March, 2010

This jam in midwinter tastes as fresh as the berries tasted the previous summer. The secret is to make small batches and to not overcook. The jam tends to be thinner (excellent for pancakes or ice-cream topping!) and less gummy than store-bought, but the fresh flavor cannot be beat. If you prefer thicker jam, you
Read more

3 March, 2010

These are a family tradition with my in-laws. Whenever two or more are gathered together, these sweet treats are made. (They’ve made them so often, there are metal cake pans that have scored cut marks in the bottoms.) They’re really delicious and pretty easy to make, and great for pot-luck suppers. Unless you try serving
Read more