Notice how I managed in one swoop to obliterate both agreement and tense. These are some leaks. These are the leaks in cream sauce topped with a breadcrumb-butter mixture about to go in the oven. There was some discussion about how many breadcrumbs this dish needed. I lost. It happens. This is Poulet Marengo. Mr.
this is a pot roast in the making– among just the few of us. We can make it on our own, just the few of us… . 🙂 (Visited 7 times, 1 visits today)
We walked to the Machane Yehuda Market our last day in Jerusalem. Assorted dried fruits Fruits and nuts Soft cheeses Beans and peas. Yes. Those are blackeyed peas! Spices Fish (Visited 7 times, 1 visits today)
Me: Fillet of Sea Brim, and rice with black lentils Mr. Big Food: St. Peter fish from The Sea of Galilee. (Visited 10 times, 1 visits today)
Mr. Big Food and I shared one “entree” (appetizer) and one “main”, [note comma placement & discuss]. We returned to our room with assorted breads, hummus, and wine. We both liked how the hummus was presented. A “yolk” of hummus in the center surrounded by the “white” of olive oil. Note to self– remember this!
From that infallible source: An Israeli breakfast is a distinctive style of breakfast that originated on the Israeli collective farm called a kibbutz, and is now served at most hotels in Israel and many restaurants. It has been called “the Jewish state’s contribution to world cuisine”. During the early days of the state of Israel,
It’s been like this for over a week– maybe two. Pictured above are Creative Cooking Orange Rice (thanks for the new rice cooker Daughter C & The J-Man), Red Cabbage and Chestnut Casserole (thanks for the chestnuts, Amazon), and Oven Fried Fish I (thanks for catching the red fish Mr. Big Food’s Uncle). It was
Read the story of this most delicious soup here. And enjoy the “blurb” to this recipe from Saveur magazine: As a nation, we didn’t know we loved tomato soup until someone condensed it and put it in a can. That’s when it became a steady presence on our tables, a fixture in our pantries and
My apologies for not making clear that this is not a photograph of Campbell’s Cream of Tomato Soup. (There was a college football game on last night folks. I cannot be two places at one time any more than you can be!) Here’s the rest of the story. As you know, Kat is visiting the
A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALAD serves 6 3 cups diced cooked chicken 1 1/2 cup thinly sliced celery 1 cup green grapes 2 Tbsp. lemon juice 1 1/4 tsp. salt 1/4 tsp. black pepper 1 1/2 tsp. curry powder (use the best sweet curry you can
As you’ll see, I changed the recipe just a bit. We still have a lot of cherry tomatoes so I halved those, and added some cucumber. And I adjusted the quantities. It is absolutely delicious. The recipe says, “This goes great with curried dishes.” And indeed it does! TOMATO SAMBAL serves 12 6 ripe tomatoes,
We are quite sure that when the Romans invaded Greece they had their eating habits changed drastically. The Greeks were better bakers, for one thing, and the Greek slaves who were taken back to Rome taught the Romans to use several different flours in a single loaf instead of the one common flour that was
As I mentioned earlier, I cobbled together this recipe from several sources, though the basis is from the little cookbook that accompanied our countertop electric ice cream maker. WATERMELON SORBET 3/4 C water 3/4 C sugar 3+ sprigs of fresh mint 1 Tbsp grenadine 2 1/2 lbs cubed watermelon 1 Tbsp lemon juice mint or
If your goal, as mine, is to keep the kitchen from heating up too much, this is another of those recipes that can be made in stages throughout the day. Just save making the dressing of vinegar and sugar until the very last minute. Served with beer brats and watermelon sorbet. HEISSER KARTOFFEL SALAT Serves
In addition to the watermelon sorbet, we had a German potato salad and beer brats for supper. Culture is built from the ground up. If the foundation of your culture rests on sand, well, I predict things are not going to go all that well for you & your culture. If, however, your culture is
Big Life (Visited 6 times, 1 visits today)
Today is set to be another August day in Mississippi. Therefore, we will be having something easy, breezy and on the cool side for supper tonight. More on this coming. Let’s start with the watermelon sorbet. What with the niece’s wedding and Miss M’s Baby Bunny and whatnot I did not plant watermelon this year.
From last night. A Big Food Favorite! ‘Borracho’ means ‘drunk’ in Mexican. LENTIL SOUP BORRACHO Serves 10-12 1 lb lentils, rinsed 4 C beer 3 C chicken stock (preferably homemade—see recipes in Basics section) 1 lb lean ground beef 1 C cooked ham pieces 1 lb smoked sausage or kielbasa, sliced thin (preferably homemade—see recipes
This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked ham, like a Jeno turkey ham but real ham. It had
The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe did instruct to do something I’d never done with a potato salad.