The companion post to the Focaccia recipe. And when you get to Whole Foods (below) keep in mind this was originally posted in April 2016. I happened to be in The Palmer Home Thrift Store the other day and I spied a book I didn’t know existed– a crappy old cookbook titled The Frugal Gourmet
This was originally published in April 2016. The crust for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). … an interesting bit of history. When chestnuts were near free, the locals in the Old World used them to make flour. The flour was not suitable for what we call bread but it
Reposted from April 12, 2016. This white sauce is part of the filling for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). The Frug claims that Béchamel sauce is was being used in Greece 150 years before the French were using it. Basic White Sauce 2 cups milk3 Tbsp. peeled and chopped
We had this again not too long ago. It’s marvelous. And for some unknown reason, getting a lot of hits today. Recipe: Baked Onions Originally published on December 12, 2018 If you have never cooked such a dish for your family, get ready for a surprise. They are going to love it! Jeff Smith, The Frugal Gourmet
I agree with The Frug that you wouldn’t want to have this every day, but it might be fun to try. From The Frugal Gourmet Cooks American by Jeff Smith (1987) “This is the correct spelling, and if the descriptions of the Cortez party are correct, then this is the drink. When the Aztecs were
It’s a Frugal Gourmet bread. Recipe here. I should figure out how to convert it to a bread machine recipe. Or not. Ancient Roman Bread UPDATE Published on August 15, 2016 by Marica Gone the sun Bread is done. Ahem. “We are quite sure that when the Romans invaded Greece they had their eating habits changed dramatically. The
Why yes, I am recycling content. It’s cold and my brain is frozen. Recipe: Potato Gnocchi Lidia Originally published on January 26, 2016 As I said, I was a bit disappointed in this dish. It was tasty, but it just didn’t work as a main dish as I had anticipated. We had it with a nice
This soup really is worth the effort of making your own Brown Soup Stock. Trust me. It’s time consuming, but you yourself aren’t involved too much at all. Recipe: The Frugal Gourmet’s French Onion Soup Published on January 12, 2016 [Individual photos here.] This soup, made with a proper beef stock, will not have that salty flavor
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.
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
I mentioned yesterday that almost all of the Top Ten posts here at Big Food etc. are recipe posts. Better Homes & Gardens Dill Pickles comes in at #9, and as I doubt too many folks have an overabundance of cucumbers right now, we’ll pass on that. This French Onion Soup is ridiculously easy to
Marica Cooks Monday! Rustic Pizza Serves 4-6 as a main dish Crust Use Focaccia dough pressed into a 10-inch round cake pan or ovenproof skillet Filling 1/2 cup chopped ham 1/2 cup freshly grated Parmesan cheese 1/2 cup cream cheese 2 hard-boiled eggs, chopped 2 cups Basic White Sauce, enriched with 2 egg yolks Salt
The crust for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). … an interesting bit of history. When chestnuts were near free, the locals in the Old World used them to make flour. The flour was not suitable for what we call bread but it did make a flavorful baked pulse, of
This white sauce is part of the filling for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989) The Frug claims that Béchamel sauce is was being used in Greece 150 years before the French were using it. Basic White Sauce 2 cups milk 3 Tbsp. peeled and chopped yellow onion 1 bay
I happened to be in The Palmer Home Thrift Store the other day and I spied a book I didn’t know existed– a crappy old cookbook titled The Frugal Gourmet Cooks Three Ancient Cuisines. I had no idea the Frug wrote such a book, so I picked it up and shelled out $1 + $0.07 and
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