I made the best soup yesterday, completely winging it. Started with a pot of cold water to which I added a good sized onion, quartered, rinsed but not peeled–the way the Frugal Gourmet does it–about four bay leaves, at least a tablespoon of white pepper corns, another of dried rosemary leaves, and about a half
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Another repeat! This one first posted in 2015. From Old El Paso Sun Country Mexican Cookbook (1978). MEXICAN LASAGNAServes 4 to 5 1 lb ground beef½ C chopped celery½ C chopped onion1 can Ro*tel1 ¼ C (10 oz) enchilada sauce ¼ C sliced ripe olive¾ tsp saltDash pepper1/3 C cooking oil8 tortillas1 C shredded yellow cheese1
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Originally posted August 2016 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 water3/4 C sugar3+ sprigs of fresh mint1 Tbsp grenadine2 1/2 lbs cubed watermelon1 Tbsp lemon juicemint or other garnish Make a
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It’s not unusual for us to go to Tupelo, but we always go for a reason, and do pretty much the same things while we’re there. In all of these years, we’ve never taken a regulation day-trip to Tupelo. So yesterday we did. Just before we took off, Mr. Big Food got some leftover turkey
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Absolutely delicious. Served with BLTs on homemade oatmeal bread. The recipe is here. I changed it up ever so slightly. It instructs to combine the flour and stock separately (I suppose shake it up in a jar). I prefer the roux-ish approach, so added flour to the cooked veggies and then slowly added the stock.
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This is a bread machine recipe. I would be hard pressed to rank order our small kitchen appliances, but I’m sure the bread maker would come in the top 10. So convenient. The beer, brown sugar, raisins and spices give this bread a very distinctive and quite delicious flavor. I used a Yuengling Black &
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Yesterday was Marica Cooks Thursday! After having had my sufficiency and fanciful in Finland, I finally got a hankering for cold smoked salmon again. (Did not think it was possible to tire of salmon but I worked hard at it.) I served it with the potato salad and Norwegian Raisin-Beer Bread. Mighty delicious. For just
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This is a good one, folks. Looks as if I even put the pewter serving platter in the fridge to keep things cold. Enjoy! Originally posted June 2016, updated May 2019; Serve with Cold Gazed Ham and French Potato Salad Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has
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Turkey Week Day Two! This is one of those recipes that you look at and think, “That looks good.” I liked the idea of infusing the cream with the onion, bay leaf, parsley, and clove. It’s also the sort of recipe I like to putter around with. Scald the milk. Sauté the mushrooms…take my time
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I think one of these was Marja Puuro. “Cranberry Whip” FINNISH MARJA PUURO 2 C cranberries3 C water1 ½ C sugar½ C farina or cream of wheatSweetened whipped cream Boil cranberries in water until tender, and drain, reserving juice. Force cranberries through a sieve and add enough reserved juice to make 3 C liquid. Add
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Image stolen from the internet; see water mark FINNISH CARDAMON BREAD (PULLA) Makes 1 large loaf 3 packages dry yeast½ C warm water½ C milk, scalded5 Tbsp butter1 ½ tsp salt½ C sugar, plus an additional 2 Tbsp2 tsp finely ground cardamom3 large eggs, plus an additional 1 egg white4 ½ to 5 C sifted
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Pan Fried Pompano recipe coming up shortly. There’s garden work to do before it gets too warm. It was outstanding, by the way!
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As I said, it was wonderful! Served with homemade tartar sauce and Baked Southern Grits. Pompano fresh from The Gulf via The Asian Market in Starkvegas.
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We are back on Farther Along Farm! It was a once in a lifetime trip, but it’s good to be home. Thank you, Dear Readers, for putting up with all of the repeats I scheduled to post while we traveled. Below are the links to the eight posts I managed to put up while we
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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
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This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN
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Lapin puikula is a Laplandian potato, only grown in the very northern regions of Finland and Sweden. It is a delicacy. I can testify to this. It’s a small, almond shaped spud with a very high starch content. The preferred method of cooking is steaming, because they are so delicate. The preferred mode f eating
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Originally posted July 2015. You can never have too many pickle recipes. PRIZE WINNING BREAD AND BUTTER PICKLES Makes 5 1½ pint jars 16-20 medium cucumbers, sliced ¼ inch thick10 small onions, sliced1/3 C canning saltIce cubes3 C vinegar2 C sugar2 Tbsp mustard seeds2 tsp turmeric2 tsp celery seeds1 tsp ground ginger1 tsp peppercorns Combine
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Originally posted July 2015 HOT DILL PICKLES Cucumbers, medium sized, washed and wipedFresh dillGarlic cloves, peeledHot peppers13 C water3 C vinegar1 C pickling salt Pack cucumbers into 10 quart jars, with 2 small bunches dill, 3 cloves garlic, and 3 hot peppers in each jar. Combine water, vinegar, and salt, cover, and bring to boiling.
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The root of the word sustenance is the same as the word sustain: from the Latin sustinere, to hold up. Sustainability is a big deal where we are right now. For example, the thermostat in our room is capped at 23*c. That’s like 73 in my real world. Perfectly fine except when the room is
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