Kat requested stuffed cabbage rolls. Which led to Mr. Big Food’s de-glutenization of the tomato soup. … STUFFED CABBAGE ROLLS I Big head of cabbage, tough outer leaves removed 1 lb bulk pork sausage, any variety (maple makes a really interesting taste) 1 C cooked rice ¼ C white onion, chopped fine 1 egg 1 tsp
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
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
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.
Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of Delicious Cold Dishes one of several (cough cough) cookbooks I’ve picked up this month. I made some changes
From Clifton’s Silver Spoon Restaurant, a long-time downtown L.A. eatery. ZUCCHINI MONTEREY Serves 5 1 ½ lbs zucchini, cubed Boiling salted water (for cooking zucchini) 4 eggs, beaten lightly ½ C milk ½ tsp Accent 1 tsp salt Dash cayenne pepper 2 tsp baking powder 3 Tbsp flour ¼ C fresh parsley, chopped 4 oz
Awful photo. Sorry. But… damn fine ribs! Mr. Big Food says to tell you he used “regular beef ribs.” And once again, a blurb from the cookbook from which this recipe came: Beef short ribs are a highly flavorful cut, and slow cooking makes the meat so tender it almost falls off the bone. Parboiling
Apparently, I did not take a photograph of the finished burgoo. I am sorry. The finished burgoo is a stew. Mr. Big Food cooked it over the course of two days– well worth the effort. We had it for supper on Derby Day! The recipe is from Craig Claiborne’s Southern Cooking (1987). Here’s part of
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
Marica Cooks Monday! Rustic Pizza Serves 4-6 as a main dish Crust Use Focaccia dough pressed into a 10-inch round cake pan or ovenproof skillet Filling 1/2 cup chopped ham 1/2 cup freshly grated Parmesan cheese 1/2 cup cream cheese 2 hard-boiled eggs, chopped 2 cups Basic White Sauce, enriched with 2 egg yolks Salt
The crust for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). … an interesting bit of history. When chestnuts were near free, the locals in the Old World used them to make flour. The flour was not suitable for what we call bread but it did make a flavorful baked pulse, of
This white sauce is part of the filling for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989) The Frug claims that Béchamel sauce is was being used in Greece 150 years before the French were using it. Basic White Sauce 2 cups milk 3 Tbsp. peeled and chopped yellow onion 1 bay