Home2008 (Page 2)

Things to Add to Omelets

Posted in : breakfast, dinner, lunch, recipes on by : Dave
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Brown eggs taste no different from white eggs. Rhode Island Red hens give you brown eggs … the older the hen, the darker the egg. Creamed or plain chipped beef; Crumbled, crisp bacon bits; Strips of thinly sliced ham or bologna (fried); Fried minced onions, scallions, green peppers, pimentos; Creamed or sauteed mushrooms; Minced leftover
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What’s a “Heritage” Turkey?

Posted in : musings, news, trivia on by : Dave
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You’ve probably seen this phrase tossed about a lot lately, what with the holidays approaching. Your choices of what kind of turkey to put on the table seems to be widening, and the confusion mounts. Heritage turkeys are heirloom varieties, the ancestor breeds of the much more common but freak-of-nature, broad-breasted white turkey. Heritage does
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Unstuffed Cabbage

Posted in : recipes on by : Dave

Here’s an original recipe for Unstuffed Cabbage. I made it the other night with a few changes (listed below), and it turned out really well. I used a pound of ground lamb instead of the mix of ground pork and beef called for in the original recipe, mostly because it was what I had on
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Sixty Years of Christmas Cookies

Posted in : dessert, sites on by : Dave
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(image courtesy Gourmet Magazine) Gourmet Magazine offers up a great site detailing 60 years worth of recipes for cookies. The recipes are presented just as they appeared on the pages of the magazine, so the recipes for the cookies from the 40’s don’t presume you’ll be using modern conveniences like a food processor, so you
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Shells and Coins

Posted in : recipes, sites on by : Dave

6 italian sausage links (hot or sweet) 2 tablespoons butter (or olive oil) 1 small onion, chopped fine 1 clove garlic, minced 2 tablespoons chopped parsley, plus a little more for garnish 2 fresh tomatoes, seeded and chopped 1 pound small shell pasta (conchiglie, maruzze, or lumache) grated Parmesan Prick the sausage with a fork,
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Fast Food, My Way

Posted in : dinner, recipes on by : Dave
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A friend of mine sent me an email specifically asking about what I make when I don’t have a lot of time to spend in the kitchen — when we’re hungry, and I need to make something quickly, and don’t have time to marinate, macerate, or equivocate. Oddly enough, my mind usually turns to breakfast,
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Recent Food Words

Posted in : musings, trivia on by : Dave
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biscuit belt n. “Well the area of the country that I practice in Gastonia North Carolina is what some physicians refer to euphemistically is the biscuit belt. We have a problem with patients being overweight.” strolling supper n. I “get” the fact that a “strolling supper” is another term for “buffet,” but I have a
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Belgian Beef Stew

Posted in : dinner, recipes on by : Dave
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On a cool autumn night, nothing tastes better than a hearty bowl of beef stew. I made an awesome stew the other night. Not a lot of ingredients. You can cut your prep time by buying stew meat, but the pieces they give you are usually leftovers and trimmings from other cuts, and come in
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“Spatchcocking”

Posted in : dinner, recipes on by : Dave
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What I called butterflying in this recipe I posted in July is apparently really called spatchcocking. It’s basically cutting a whole bird down its back, removing the backbone (which I reserve for stock) and flattening it to a relatively even thickness for even, fast cooking. Whether you use a grill, or your oven, you can
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