You know, there has been a butternut squash siting in my fruit dish for a week now. It's to the left of the toaster. I have said it before. For the state I'm in, I may as well be wearing a robe, a hairnet, and smoking a cigarette.
But when the butternut squash starts talking to me, I ignore it.
"For your information, I have given up butternut squash."
"Could you please not look at me like that? Stop looking at... Read full post
I haven't really been cooking lately. My hands lie idle, folded open on my lap in front of late night cheap TV or one over my mouth and other beneath my elbow, as I tend to do when I am in deep waters. Ferdinand likes food that doesn't touch. I make a hamburger with a side of buttered potatoes and a side of string beans, or a breaded chicken cutlet w/sauced pasta and a side of broccoli. I have been serving cookies that come in a packages that I bought when I was in... Read full post
Adapted from BH&G Baking
Mix 1 cup of flour, 1/4 tsp salt, 2 tsp baking powder, and 1 T white sugar in a bowl. Make a dry ingredients volcano. In a separate bowl, whisk 1 cup milk, 1 large egg, 2 T veg oil (or melted butter, or La Macchia!!!), and a decent glug of vanilla extract. Gently mix wet ingredients into dry ingredients (overmixing makes tough pancakes). Add a handful of berries, nuts, dried fruit, chocolate chips, or nothing at all. Melt butter in a pan over medium heat. Griddle... Read full post
Make 4 burger sized crab cakes.
14 saltine crackers
1 pound lump crab meat
1/2 a green pepper, finely diced
2 tbl. melted butter
1 large egg yolk
1 tbl. dijon mustard
2 tsp. hot sauce
1 tsp. Old Bay
lemon to garnish
1. Process crackers into crumbs.
2. Mix everything together with your hands.
3. Form crab cakes.
4. Bake at 350 about 30 minutes on parchment.
*When I make a double batch I will mix 1 pound lump crab meat with 1 pound... Read full post
I found this recipe from my favorite Cook's Country magazine, but I made a couple modifications. Magazine says this makes about 4 dozen, but I ended up with about 80 of them.
1 1/2 oz. white chocolate (I like Baker's chocolate)
2 3/4 c. creamy peanut butter (don't use natural, I used Skippy)
4 tbl. softened butter (recipe calls for unsalted, but I used salted and it came out fine)
3 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
2 c. milk or semi-sweet chocolate for dipping... Read full post
I made lasagna last night, totally homemade and with only a few slight disasters. Yes, it did take 4+ hours, just like in Italy. I start with the chicken stock at 5pm, no fresh parsley, bay or thyme, so I use the dry stuff. That turns out just fine. I start the soffritto with just the vegetables, forgot to put the herbs in so I add that in after it's already golden brown. I add ground turkey and brown it. I add my hand squished tomatoes to that. Oh, I... Read full post
My mother used to start making slow cooked ribs at about 6pm every Halloween. Other kids were dancing down the street at the crack of dusk and we were sitting at the table sweating under lion and hobo suits, waiting for the ribs to be done.“Don’t worry Mom, we don’t need to eat.”“Yes you do.”“We don’t care if they’re cooked. We’ll just chew them really well. Please, Mom. We love chewy meat.”The bell at this point was ringing like... Read full post
Some things just can’t be improved on. This is the only chili for me; I posted it way back when:
December 16, 2006
The Best Chili I ever made (or how to make the people happy)
I ‘m going to give you a chili recipe for your Saturday night crowd to beat the band and make whomever happens to walk in your door tonight and ask for a beer or dinner happier than they have been with just any old chili for a long, long time. I know what I say about not worrying about what other people... Read full post
Recipe: lasagna, word for word
Filed under: Food — fayehess @ 4:20 am Edit This
Lasagna starts with a meat sauce, gently cooked for a few hours, and if you get this part right, it’s hard to go wrong. Layered with a white sauce, grated Parmesan (try to find Parmigiana Reggiano) and a good noodle, it is up there with the best of baked pastas. Lasagna can be refrigerated or frozen; follow the directions to the end, and bake the day of, or stick it in the freezer before baking it, and... Read full post
It,s always a question, how thin to roll out the pasta for the lasagna. I like it one setting away from the last option–but how can you not try to go for see through? We did both and had loads of noodles still hanging on the chairs after the lasagna went into the oven. Thing is, if you make your sauce with a Tuscan soffritto that takes half an hour, another twenty mintues to brown the beef, another twenty to ladle by ladle add the chicken stock u made that morning, and the Chianti from the... Read full post
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