I made two loves (2/3 of the recipe) last Monday. It is a classic dark, moist banana bread with real character if you’re careful to not over-mash the bananas. With a cup of coffee or tea if is a delightful mid-morning snack. Sorry, no photo. My computer is still drying out and I’m just not
The final entrant in the Fall/Winter Soup Contest was this evening: Rutabaga Soup. Having done everything but season it, my expectations were very low. It surpassed my expectations– Mr. Big Food is a Master of Seasoning, I think it’s one of his life-long experiments. But it still doesn’t rank very high on my Lickert Scale
Recipes to follow It would have been interesting to be as smart as I am now– and I just mean that in a sort of practical wisdom sort of smart– when I was younger. Anyhoo… Missy is collapsing. Rocky is steadfast, asleep at Mr. Big Food’s feet. And now, she’s squeeking her squeeker. Poor thing.
Man, this is so good! Which isn’t surprising… any recipe whose ingredient list begins with “1 stick of butter” has promise! Recipe for PINEAPPLE UPSIDE DOWN CAKE AND APRICOT AND OTHER FRUIT VARIATIONS below. “When the downside is the upside put the whipped cream on the outside.” “Pineapple slices and walnuts make a very beautiful
Dang it! I was so excited by the chicken that I forgot to take a photograph of the (homegrown, fresh) carrot, artichoke, etc. fritatta. On the way home this evening, Mr. Big Food asked me what we had in the way of dried herbs. We talked about the dried basil, dried celery leaves, etc., from
De-luxe! Photos and commentary here. ~~ RICE PILAF DELUXE Serves 8 1/3 C butter, plus 3 Tbsp 1 ½ C uncooked rice 1/3 C onion, chopped 1 ½ tsp salt, plus ½ tsp 3 C chicken stock (preferably homemade—see recipes in Basics section) ¾ C golden raisins ¾ C pecans, chopped coarse Heat 1/3 C
I’m a few days late with the kabaob and rice pilaf recipes. Please forgive me! Photos and context here. ~~ “Serve over rice.”—Mrs. D.A. Weaver (Connie), Ruleville, Mississippi SHISHKABOB D.A. STYLE Serves 4 2 lbs sirloin steak, cut into 1 ½ inch cubes 2 medium tomatoes, quartered OR cherry tomatoes 2 medium bell peppers, quartered
If you’re in or around Austin, check out Fion in Steiner Ranch. There’s a Valentine’s Day Special that’s running all week, I believe. And if you’re not in or around Austin, check out Fion’s site on the World Wide Web for Chef Albert’s recipe of the month. Fion is good BIG. You can take our
Use cheap pie plates What a treat! Missy behaved quite well in the kitchen, as we knew she was able. Mr. Big Food used homemade Italian sausage, which we made a week ago. Sunday Supper Recipe below the fold. Use 4 aluminum pie plates (cheap ones). You can re-use them for other stuff. SAUSAGE POPOVER
Kabobs served over rice with golden raisins and the last of the Texas pecans. And Mr. Big Food hit the end of the line yesterday. Time to do some Friday night grillin’! He called it “a harbinger of things to come.” Indeed. But wait! Didn’t we have grilled steak last Friday? Indeed we did. (But
After review and consideration, it is unanimous. This is the current winner in our Fall/Winter Soup Contest. Mind you, they are all delicious. I see that Mr. Big Food’s opening remarks give the joke away. Recipe below From the old Sportsman’s Lodge in Studio City, CA SPORTSMAN’S LODGE LENTIL SOUP Serves 6-8 2 C lentils,
and we have a new possible leader. Sportman’s Lodge Lentil Soup This soup was renamed to something more appropriate, given the soup. It’s original name was “California Lentil Soup.” The new name captures the essence of the soup. Plus, it’s a joke. What I need to do is describe this soup. And then, given the
Photo documentary of sausage making Sunday here. There was some adjustment to this recipe as well. We prepared the meat and spices as instructed, but then measured out 1 pound logs to cure 24 hours and freeze. ~~ “Strongly spiced pure pork sausage to eat fresh, freeze, smoke, or store in lard.” HOMEMADE PENNSYLVANIA DUTCH
Tips and photos of sausage making here. I love the brevity of the instructions. Combine, mix, stuff, eat! ~~ Using Hungarian paprika makes Hungarian sausage. ITALIAN SAUSAGE (SWEET OR HOT) 5 lb pork butt, coarsely ground 1 1/3 Tbsp salt 1 1/3 Tbsp ground coriander 1 tsp black pepper 5 cloves garlic, pressed or minced
Last Sunday we made three kinds of sausage. The blow by blow of sausage making– with several photos– is here. The following recipe was adjusted; we doubled the pork and omitted the deer meat. PORK AND DEER SAUSAGE Makes 3 ½ lbs sausage 1 ¾ lb ground deer meat 1 ¾ lb ground fatty pork
I am glad the Giants won. I do not care for New England and I think that coach is an utter slob. (I dislike him so much I’m not even going to bother figuring out how to spell his name.) ~~ Mr. Big Food and I spend a considerable amount of time in the kitchen
I took some time off from from my life as a Lady of Leisure yesterday to cook the chicken, celery, carrot, and onion before Mr. Big Food arrived home. Just pull the chicken off the bone. The rice was easy to put together and pop in the oven, I liked how it was a little
A poor photo of Baked Ham Slices with Pineapple Mr. Big Food is a meal-planning genius. The baked ham was paired with Carrots au Gratin, which bake for just 10-15 minutes at a higher oven temperature. The ham goes in, it comes out, the carrots go in, they come out, we eat. This– like Sunday’s
Here’s the commentary and photos of last evening’s oven meal. We substituted green beans for lima beans, and made pear cake rather than apple. And we did desire whipped cream on our cake, thank you very much. Pear Cake Deluxe with whipped cream One more thought about oven meals in general. It strikes me that
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