Marica Cooks… Thursday? It is so. And it’s a Big Food Classic! “I’ve never found an explanation for its name. It’s a classic: ham, peas, cheesy potatoes. I’ve always liked the white color of the mixture when the milk gets added. This makes a lot—you might need two casserole dishes to fit it all comfortably.”
As I mentioned earlier, I set about to document the structure of The Big Food Manual and Survivalist Flourishing Guide in a document. This is the summary of that document down to the third level. The main folder is “Big Food.” The Roman Numeral folders are subfolders. Alphabet folders are sub-sub folders, and so on.
Everyone knows this. This is our latest highly important trivial project here on The Farm. As you may recall, for years and years Mr. Big Food has been collecting crappy old cookbooks and culling recipes from them. He types each out as an individual Word doc and then files them according to his organizational scheme.
Mr. Big Food out did himself yesterday. This was fabulous. Rice is a side to Chicken Breasts in Cream. “Great with barbecued steak or fish and ultra-easy to put together.”—The Best of Bon Appetit (1979) PAT BOUTONNET’S RICE AND ARTICHOKES 4 to 6 servings ¼ C (½ stick) butter¼ C onion, chopped1 clove garlic, minced10-oz
This is not the sort of cooking for which Mr. Big Food is famous. But when he wants to cook a special fancy dinner for me, he’s pretty darned good at it. It was delightful and I cannot wait for lunch to have leftovers. Served with Pat Boutonnet’s Rice and Artichokes, and a a nice
It’s Marica Cooks Monday and as I have made this many times, I thought I’d get a jump start on things. With a salad, it is a fabulous supper. Breakfast the next morning, too.
Mr. Big Food used cannellini beans and a combination of goose stock (frozen from the Christmas goose) and chicken stock. Man. They were good. Served with Ham Hocks and Greens. GERMAN LAGER BAKED BEANS Serves 6 1 ¼ C pinto beans, soaked overnight and drained1 medium onion, chopped fine1 ham hock5 ½ C chicken stock
Served with German Lager Baked Beans. HAM HOCKS AND GREENS Serves 4-6 2 lbs ham hocks, freshCold water (to cover hocks)¼ lb salt pork, rind removed, cut into ½ inch pieces1 C onion, chopped coarse1 fresh hot red chili pepper, about 3 inches long, stemmed, seeded, and chopped1 tsp sugar2 bunches greens: collards, turnip, mustard,
Garden–Music–Statistics Cookbooks Cookbooks History, British– History American History, American–History of Science, Biology History, American– Economics ~~ Lots of Rabbit Holes.
Sunday was an ugly day. Dreary, cold, windy, grey. Sunday Supper was fantastic! “The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don’t be timid. To enjoy this dish fully, pull out a hot, juicy garlic clove,
Perfect for this time of year! Originally published on January 30, 2020 We had lunch at a very pleasant soup & sandwich shop in downtown Pittsburgh the other day. Italian wedding soup was on the menu, and it was delicious. Filling. Just the right meld of late winter and hope for spring (it’s the spinach). So–
Side dish to Diner Old Fashioned Meatloaf. As with the meatloaf, I only made one half the recipe, thus only one layer. Delicious! “The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century—especially
Yesterday was Marica Cooks Monday. We had Diner Old Fashioned Meat Loaf with Diner Candied Yams. An excellent and hearty meal. This is one of our favorite meat loaf recipes. For just the two of us, I made half the recipe. “For the most tender, moist meat loaf, use meat with 20 percent fat. A
Originally published on January 29, 2019. Mr. Big Food tells me there are games coming up this weekend. Yippee. When is Jesus, I mean, Nick going to retire? As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be
Yesterday was Marica Cooks Monday. It was also the evening of the so-called ‘Championship Game’ which means I made football food: Spinach balls, Wings Piquant, and the best frozen pizza on offer at the local grocery. It was pretty good! These wings are good. I made half recipe and did them for 10-12 minutes in
Marinade for Wings Piquant “Bottled dressings are strong in flavor and high in price. The Frugal Gourmet suggests you prepare a basic dressing and leave it in your refrigerator. It keeps well.”—The Frugal Gourmet by Jeff Smith (1984) JEFF SMITH’S BASIC FENNEL dRESSING Makes 2 cups ½ C olive oil½ C peanut oil½ C red
The recipe itself is more of a side dish than a meal so I jazzed it up a bit. Lightly fried four links of kielbasa before adding the garlic. We have a pasta pot that also has a steamer basket, so while cooking the pasta, I steamed about 8oz. of mixed veggies, then added it
Originally published January 2019 Marica Cooks Monday! This was quite good. By necessity, I substituted sherry for the marsala. Beef Stew with Marsala Serves 8 or 9 Print Recipe INGREDIENTS 3 lbs lean stewing beef 2 tbsp olive oil 2 yellow onions, peeled & chopped 3 cloves garlic, chopped 1/2 cup dry white wine 1 cup Marsala wine 2 oz dried mushrooms, soaked in 1 1/2 cups warm water for
Originally posted January 2015 More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made
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