Author: Dave

image_pdfimage_print
07
Nov
2010

Wild Rice Stuffing

Tried this in a chicken last week. I’m usually against putting stuffing inside a chicken or a turkey, since it means longer cooking time, and increases the chances of bacteria, but I figured if I didn’t make the stuffing too…

21
Oct
2010

Roasted Delicata

In one way, I think my wife usually dreads the autumn, because that’s when I start doing things with winter squash. For the most part, she’s not into them. I think it has something to do with the way they…

20
Aug
2010

Coca Cola Barbeque Sauce

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…

16
Aug
2010

Rikers Island Carrot Cake

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…

16
Aug
2010

Honeycrisps are back!

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…

10
Aug
2010

Bolognese Ragu

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…

11
Jul
2010

Refrigerator Pickles

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,…

11
Jul
2010

Alabama Smoked Chicken

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…

29
Mar
2010

Jamie Gets a Surprise

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…

18
Mar
2010

BBQ Pork Chops

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…

03
Mar
2010

Strawberry Jam

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…

03
Mar
2010

Broccoli Supreme

This is my sister Lyn’s recipe, and I traditionally ask her for it every year at  Thanksgiving, because everyone loves it. I think I must’ve done it for at least 15 years — probably more. You’d think I’d remember it…

02
Mar
2010

Aaron’s Favorite Lasagna

My grandfather loved to cook, even back in the Eisenhower days, where the men went out to work, and the women stayed home and kept the house. He was a fabulous bread maker and started my mother on her endless…

26
Feb
2010

Sorry for the lack of updates…

I’ve been completely distracted with buying a new house. If any of you have had to deal with a short sale, especially with Bank of America, I feel for you. We put our offer in on a house in June…

10
Jan
2010

Recent Food Neologisms

A look at some of the new words and phrases about food. Foodoir n. A memoir that includes recipes or that is focused on food, meals, or cooking. [Blend of food and memoir.] Whole Foods Republicans n. “Independent-minded voters who…

27
Dec
2009

Better Roast Chicken

So it seems pretty straight-forward, but I never actually tried it until last week. A better way to roast a chicken. I’ve often lamented the fact that the thighs and drumsticks are rarely ever completely cooked to my liking, or…

23
Dec
2009

Mincemeat Tartlets, Update

So here’s what I ended up doing from my last entry, trying to come up with mincemeat pies that would better survive the shipping process, since the shortbread I used was really just too fragile. I next tried my standard…

17
Dec
2009

Mincemeat Tartlets

I saw a version of this recipe on Nigella Lawson’s Nigella’s Christmas Kitchen and thought I’d make them and send them off, far and wide, to distant relatives for the holidays. In the end, though, they’re really just too fragile…

13
Dec
2009

Braised Lamb Shanks with Barley and Winter Roots

2 or 3 lamb shanks salt 1 onion, chopped fine (or substitute the same quantity of leeks) 3 or 4 carrots, peeled and cut into 1 inch pieces 3 or 4 parsnips, ditto 2 or 3 turnips, ditto 1 can…

13
Dec
2009

Boston Baked Beans, take 2

You might find, in the Cooking Monster archives, an entry I wrote about my attempt to make a batch of homemade baked beans, and how I lamented that the results really weren’t worth the effort. Well, urged on my my…

03
Dec
2009

Beef & Barley Stew

Now that Gourmet Magazine is no more, I’m getting emails from their successor, Bon Appetit. The other day, they sent me an email that described a stew that sounded great, although their recipe was fully vegetarian and relied on mushrooms…

09
Nov
2009

“Quick” Meat Sauce

This is a quicker substitute for bolognese sauce, which normally takes a long afternoon of simmering. This only takes about an hour and 20 minutes, total, and has satisfying, rich, deep flavors. I use ground bison, but you could substitute…

04
Nov
2009

Talk about wretched excess.

Russian billionaire Roman Abramovich apparently dropped $47,221 to cover lunch for a party of six at a New York restaurant last week. Most of the cost came from seven bottles of wine, $5k each. Note the automatic 20% gratuity added…

02
Nov
2009

Roasted Turkey — An Old-Fashioned Method

So my tivo likes to record random episodes of Cook’s Illustrated‘s Cook’s Country for me, and one I happened to watch this weekend inspired me to give it a try… larded turkey. Larding is an old fashioned method of cooking…

image_pdfimage_print