Grilled Salmon Bake I think Mr. Big Food is at his best when he semi-improvises. We were to have a baked striped bass dish this evening. Unfortunately, this morning we unanimously concluded that the bass had seen better days. So he picked up a couple of “Product of U.S.A.” frozen salmon filets at the Hog.
Mr.Big Food asks if I want the recipe. “No,” I say, “I’ll post it tomorrow.” BEFORE: The casserole loaded into the pare-boiled end of a sweet potato squash AFTER: The casserole, after it’s baked in the par-boiled end of a sweet potato squash It was so good!
It is so cool to be me. I am a judge in a Fall/Winter Soup Contest. Mr. Big Food tells me there will be a lot of entries. I am excited. There’s talk of a greens & homemade sausage soup. I’ve had this before. It’s not bad. Here is some more discussion about the soup’s
Slow Cooker Potato Cheese Soup with Wieners We each get a vote. (We are making up the rules to this contest as we go along.) The vote is 2-0 in favor of this potato soup. Not that we didn’t like the previous winner (having been the first contestant), Beer Cheese Broccoli Soup, but we both
I pulled two loaves out of the oven about 15 minutes after Mr. Kant and Mr. Big Food walked through the doorway. Five minutes later I took the butter out of the fridge and cut three slices of bread. It is very good. It’s fairly dense– not as dense as a pumpernickel rye, but dense
The first contestant is our Fall/Winter soup contest is… BEER CHEESE BROCCOLI SOUP Serves 6 1 ¼ C thick cheese sauce (see recipes in Basics section) Large can evaporated milk 3 oz cream cheese, cut into small chunks 10 oz box frozen chopped broccoli, thawed ¼ tsp black pepper ¼ tsp ground cayenne ¼ tsp
First one, ergo, #1. You can imagine how this went. I had a bowl of beer&cheese&broccoli soup and a roll. I proclaimed that it was the best Fall/Winter soup I’d ever had. And since I like winter squash a lot and had had a good harvest of winter squash, and since Mr. Big Food has
Before baking After baking Veggie pot pie (recipe from memory) Mix a bag of thawed mixed veggie (be creative) with a can of cream soup, 1/2 cup milk and some salt & pepper. Line the pie pan with crust. Toss in the veggie mixture. Top with crust. Use knife to create scary face. Bake 45
Looks yummy “Exotic flavor! Great with alcoholic beverages and spiced tea.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) CATHERINE MOORE’S POUND CAKE WITH LEMON GLAZE Makes a 10 inch tube cake—18 to 20 servings 2 sticks (1 C) butter, softened 1 2/3 C sugar, sifted 5 large eggs, at room temperature 2 C flour, spooned
1 lb + blanched New Zealand spinach Seed from Botanical Interests Spinach New Zealand Heirloom Seed Tetragonia tetragonioides 50-70 days. Discovered by Sir Joseph Banks in New Zealand during the 1770 voyage of Captain James Cook, and enjoyed by 18th century gardeners. Also known as perpetual spinach, New Zealand is not true spinach, but a
Today is perfect because it rained earlier and is now grey and chilly. I cannot work outside pulling up the mushy melon foliage that got nailed during the frost the other night. The house is clean (more or less) because I did Big Housecleaning in anticipation of Miss Jackie’s visit and the little thing we
Very good. Not at all what I expected. I imagined that it would be more like a thick potato soup. It was filling, and very flavorful– as in there were a lot of flavors all mulled together. I’ve asked for the recipe. I’ll post it as soon as he sends it to me. I just
Miss Jackie is coming to visit! Visits are fun. I have an excuse to do some Big Housecleaning,– I try– and Mr. Big Food has an excuse to do some Big Cooking for a Big Bunch of folks. Miss Jackie will arrive at the farm at supper time on Friday. Mr. Big Food is already
“If you like to settle down to read cookbooks, we invite you to this fascinating story of bread.” Homemade Bread. By the Food Editors of Farm Journal. 1969. (Click to enlarge & read. It’s worth it.) Earlier I was saying that I’d begun to think about bread baking. It’s that time of year. I posted
It hasn’t even warmed up to 60 degrees. I doubt it will today. So… It’s time to start thinking about baking bread, if for no other reason than to warm up the house! (But there are many reasons to bake bread.) From Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide, “Big A’s Homemade
Argentinian beef stew in banana squash It was a big squash. Recipe and commentary from The Big Food Manual and Survivalist Flourishing Guide This one came from a California cook book I got in the mid 1980s for subscribing to the L.A. Times. (I was a naïve graduate student at the time, which explains why
Croquembouche, from The Creative Cooking Course (1982), edited by Charlotte Turgeon, Weathervane Books, New York, p223 Mr. Big Food has just finished the desserts section in The Creative Cooking Course, a cookbook that weighs seven pounds. By the time he’s finished with the book, he’ll have spent nearly a year working through every page, culling
A dear old friend once commented that we “have a lot of crappy old stuff.” True. Our Big Life is filled with crappy old stuff– especially books. From one old cookbook: The Meal Planner’s Creed from The Modern Family Cookbook by Meta Given (J. G. Ferguson Publishing Company, Chicago. 1958. p2) Question. Why do authors
An SEC tailgate at which we bar-b-qued 260 pieces of chicken. This is big BIG food! Let me walk you through the photo. The guy in the white shirt is Mr. Big Food, and the very proud owner of all three grills. Two of the grills– guess which one?– our local welding guy, Jesse, made.