“These are the best bread pudding recipes I’ve ever come across,” said Mr. Big Food. He’s not wrong! UPDATE: If we had to choose, we’d choose the regular one. (It’s the raisins.) If the chocolate was the only one available, we’d jump at the chance to have it! OLD FASHIONED BREAD PUDDING & CHOCOLATE BREAD
Across the Garden Soup is my variation on my mother’s. As its name implies, the soup changes subtly with the seasons, so go ahead and stroll across the garden to create the soup you like. This is a great soup to have simmering in the background. In my humble opinion, it tastes better after it’s
This is one of the oddest breads I’ve baked. At every stage I thought it was going to be a complete disaster up until I checked it 20 minutes into baking. What a delightful surprise! The dough is the softest I can remember working with. I let it rise 30 minutes longer the first time,
From The Frugal Gourmet Cooks American by Jeff Smith (1987) “The orange peel in this one may confuse you, but remember that the colonists had trade with the West Indies, and that is where they got their oranges. In the southern states this dish is still made the same way, though with molasses instead of
An old Cajun recipe and beyond delicious. From Easter Brunch, served with Creole Eggs I, and Fluffy Golden Grits Bread. BOILED SHRIMP I Cayenne pepper, to taste6 lemons, quartered1 Tbsp celery seed1 Tbsp mustard seed1 tsp dill seed3 C dry white wine3 Tbsp Worcestershire sauce1 tsp dried mint leavesWater to cover3 Tbsp salt (use up
We think this is an old Justin Wilson recipe. From Easter brunch, served with Fluffy Golden Grits Bread and Boiled Shrimp I. CREOLE EGGS I 8 eggs, hard boiled, shelled, and split in half lengthwise2 Tbsp butter1 white onion, chopped1 bell pepper, chopped11 oz tomato puree8 oz mushrooms, slicedButtery cracker crumbs (like Ritz), crushed fine
From Easter Brunch. It’s really good. Served with Boiled Shrimp I, and Creole Eggs I. FLUFFY GOLDEN GRITS BREAD 2 C milk1/3 C quick-cooking grits1 tsp (scant) salt1 tsp sugar3 beaten egg yolks3 egg whites2 Tbsp (heaping) butter, melted, plus additional butter for serving Preheat oven to 375o. Scald milk, stir in grits, salt, and
Recipe comes from this site and includes a video. This is a seriously delicious dish. Traditional shakshuka Serves 2-4 glug olive oil1 small onion, chopped (3/4 cup)1 medium red pepper, chopped (1 cup)6 garlic cloves, crushed 3 tablespoons tomato paste (2 oz)5 medium tomatoes, chopped (28 oz)2 tablespoons paprikapinch cumin (1/8 teaspoon)1 teaspoon salt1/2 cup water4
It’s Marica Cooks Monday! The concept of a broiler meal is amazing. Things go in the broiler pan, things go on the broiler rack, all the things are broiled and then you eat. This recipe has a bit of prep in that you have to cook the corn. I also used fresh sweet potatoes so
We are talking seriously good here. TENDERLOIN FILETS CENTRAL MEXICO STYLE Serves 4 2 cloves garlic, minced½ C parsley, chopped fine4 Tbsp Worcestershire sauce1 tsp freshly ground black pepper¼ C olive oil4 8 oz beef tenderloin filetsSalt to tasteYour favorite salsa Warm flour tortillas Combine garlic, parsley, Worcestershire sauce, and black pepper in a small
Marica’s on account of the fact I did not want to make little chicken balls. I adjusted the recipe: Boiled whole chicken, skinned and deboned it and put meat in at the last to reheat it Chopped, rather than minced, onion etc. Increased amount of stock to ~8 cups (used part veggie stock) Doubled amount
Originally published on March 14, 2015 “I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations.” Mr. Big Food. Recipe for CREAM PIE VARIATIONS– including Butterscotch Cream below the fold. CHOCOLATE CREAM PIE1 large can evaporated milk2 eggs, separated1 C sugar plus additional 2 Tbsp4 Tbsp flour¼ tsp
“Garnish with lemon slices.”—Carolyn Holt, DeSoto County (Hernanado), similar recipe submitted by Doris Hooper, Lauderdale County (Meridian), Country Cooking from the Mississippi Farm Bureau Federation (1987) Served with Beef Tenderloin a la Nancy, bread, and salad SHRIMP SCAMPI III Yield: 4 to 6 servings 1 C (2 sticks) butter, “unsalted”½ C olive oil¼ C fresh
Yesterday was Mr. Big Food’s Birthday! (Daughter C’s, too!!) This was beyond good. Served with a nice salad, Shrimp Scampi III, and homemade garlic cheese bread. BEEF TENDERLOIN A LA NANCY 1 onion, chopped1 clove garlic, minced1 stick butter1½ C fresh mushrooms, chopped6 oz seasoned croutons (preferably homemade—see recipes in Basics and Baked Goods sections),
Mr. Big Food has requested this as his Birthday Cake! FIG PRESERVE CAKE WITH GLAZE 2 C flour1 tsp baking soda1 tsp ground nutmeg1 tsp salt1 tsp ground cinnamon½ tsp ground cloves1½ C sugar1 C oil1 C fig preserves3 eggs1 C buttermilk1 Tbsp vanillaGlaze Preheat oven to 325o. Sift together flour, baking soda, nutmeg, salt,
Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York, she traveled the county to discover “how America eats”– even went so far as to
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.”
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
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