CRISPY TOFFEE FOR CANDY OR “SPUN SUGAR DRIZZLE” I looked this up to drizzle over a gluten-free brownie cake for our 48th wedding anniversary. I mean, sugar is great, but gluten is the devil, right? Here’s the recipe I started from by Tessa Arias, which I then adapted: 1 stick unsalted butter 1 cup light
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Roasted Chicken with Gravy It may be thought that roasting a chicken is dead easy. Not so, but far otherwise. Every cook has an orthodox method of plain-roasting chicken and this is mine. You are welcome to mention yours in the comments, with or without links. I stand by my method. 5+lb roasting chicken, I
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VICHYSSOISE Adapted from this recipe: https://littleferrarokitchen.com/julia-childs-vichysoisse/ Note: the butter, leeks, onion, and potato have been halved to make a half-recipe. I use the same volume of butter, flavorings, and liquids because I am not moderate. Ingredients 2 tablespoons olive oil 2 tablespoons unsalted butter 1 fat clove garlic, peeled & smashed 2 to 3 cups sliced leeks, cleaned, white
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JUDI’S GLUTEN-FREE BROWNIES I know this may shock some, but I think I like these better than my classic brownies with whisky-soaked cherries. Judi Mui created these brownies when she learned that two of her sons were gluten-sensitive. I tasted the brownies, OMG they melted in my mouth, and immediately I begged for the recipe.
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Damn Yankee Chicken Pie First published: 5/27/2009 Miriam Elizabeth Bentley and Edwin Smith Radford 12/26/1937 In 1939 my Aunt Bec (Bessie) made the long and perilous train journey from rural Alabama to New England. She needed to check out my newborn eldest brother to make certain he was a fitting heir to the Radford name.
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You confit something by cooking it slowly and then preserving it under a layer of fat. The best known food of this type is confit duck legs, which are unbearably delicious and widely available in French supermarkets. Here in the US you can spend eyewatering sums on duck legs in gourmet grocery stores. Or, you
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This stuff is pretty gooey. Its chief merit is that you can make it in about ten minutes.
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This is a recipe for beans a la bonne femme, the beans that a French grandmother cooks. The discerning cook will notice that it’s a cheaper and less fussy version of the cassoulet, which is essentially French baked beans. The ingredients for cassoulet – duck confit, or saucissons Toulouse — are expensive in the US.
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It’s autumn, time to think about stock. Soup stock is a foundation of many dishes for a reason. It’s yummy, of course, and increases yummitude (if that’s a word) in many dishes. More importantly, it’s thrifty. You get the maximal value out of that expensive meat, squeezing another couple meals out of it. And finally,
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This stuff will kill you, but you won’t care. It’s intense, dense, and more-ish. Resist the temptation to add more ingredients, because your casserole will overflow. Except definitely add more cheese if you think this is not enough…there’s never really enough cheese on top.
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I had this dish first in a restaurant in Miller, Indiana. It blew me away. This is my approximation. This serves four people, with leftovers.
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this dessert is highly alcoholic serves twelve to fifteen drunks 2 to 3 lb. pound cake -Chocolate marble pound cake is best. -You can substitute any rich chocolate cake. Use with the frosting, or remove the frosting and eat it with your fingers. -I use Ghirardelli 60% cacao chips. -Yes, this is more than one
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This super-quick comfort food can be put together in the time it takes a pot of rice to cook. It can be made with ground beef. I prefer the liver version, but some people find liver horrifying. If you do use ground beef, get the fatty stuff, not fancy ground round. Animal fat is what
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