Tagged With: Cooking

Mulligatawny Stew

PrintMulligatawny Stew Yield: 8 servings Ingredients2 medium onions, sliced 1/2 cup carrots, sliced 1/2 cup celery, sliced 3 tablespoons butter 1 3-1/2- to 4-pound chicken, cut up 1 cup yogurt 1 tablespoon curry powder (we prefer to double, or even triple, this) 1 clove garlic, minced (we increase this as well) 1 teaspoon turmeric 2 … Continue reading »

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TV Production

It’s well-known that we have a fondness for cooking shows.  New Orleans Cooking with Kevin Belton is a particular favourite; not only do we love his food (we have two of his cookbooks), his personality is as big as the former New Orleans Saints linebacker himself. We  also quite enjoy Steven Raichlen’s shows (Barbecue University, … Continue reading »

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As to Sourdough

…you all ought to have a proper starter; for them as are lacking, we recommend http://carlsfriends.net/ as a good source. It’ll cost you less than a buck; go do it. As a bit of history: why did the Jews not have time to let their bread rise before fleeing?  Because sourdough.  Modern yeasts weren’t isolated … Continue reading »

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Gingers

Up too late, we find that our evening Jeopardy episode has as a category “Famous Gingers.” We cleaned up. Looking forward to some good sleep, followed by a decent breakfast: a (lightly, so as not to damage the sourdough flavor) toasted English muffin, topped with kippers, sautéed in a touch of butter, and with a … Continue reading »

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Snacks

Homemade sourdough banana bread with homemade butter: Yum.  😁

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Cookies, Revisited

It being Teacher Appreciation Week at Joey’s school, we spent the evening making cookies.  We of course made molasses crinkles (“ginger cookies” to the uninitiated), trying both the Grandma’s Molasses recipe amount of ginger, and our modified version.  It was unanimously agreed that our version was superior (also, we use butter instead of shortening, because … Continue reading »

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Chocolate Chip Cookies

PrintChocolate Chip Cookies Ingredients2 cups Ghirardelli semi-sweet chocolate chips 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar, packed 2 large eggs 2 teaspoons good-quality vanilla extract (not imitation) 2 1/4 cups unsifted flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup pecans 1/3 to 1 tsp ground cayenne pepperInstructionsHeat … Continue reading »

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Creole Seasoning

Having used Tony Chachere’s for years, but always finding it too salty, we embarked upon a project to make our own creole seasoning (largely as a result of watching lots of Kevin Belton).  Here’s where we stand. PrintCreole Seasoning Ingredients 1 tablespoon Paprika 1 tablespoon Garlic Powder 1 tablespoon Onion Powder 1 tablespoon Cayenne Pepper … Continue reading »

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Reuben Sandwich, Improved

Several months ago, we embarked upon a project to perfect the Reuben sandwich.  We think we’re getting close with this: Rye bread.  Walk straight past the bread aisle to the deli.  Get something fresh from the bakery, ideally a small loaf (small loaves are great in that you’ll eat the whole thing before it has … Continue reading »

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Best. Muffins. EVER!

First, go here and get a sourdough starter (cost: two stamps, two envelopes.  That’s what, a buck?  Quit whining!) Second, care for the starter for at least two weeks.  After it’s grown up, pour off a cup, maybe a little bit more, and let it sit without feeding for a few days (to let the … Continue reading »

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