Blog - Page 22 of 125 - How To Cook Like Your Grandmother

How To Make Peanut Brittle

December 6, 2010 (Updated March 20, 2014) by Drew Kime

I've had peanut brittle that was so hard it would pull your fillings out. Fortunately I was eight years old at the time, so I didn't have any fillings. I was selling it for a school fundraiser, and my grandfather took me to his league night to sell to the guys at the bowling alley. The guy with dentures was not amused. I always thought that's just how peanut brittle is. It turns out all the stuff I've had before was stale peanut brittle. Now that I've made my own and had it fresh, I know … [Read more...]

How To Measure Ingredients By Weight

December 2, 2010 (Updated March 20, 2014) by Drew Kime

Gear, Technique

When you collect old cookbooks you come across strange instructions like, "Place in a quick oven" ... "Bank the coals and move the pot to the back" ... "Split the hog's head down the middle". (Yes, I've seen all of those.) But just recently I found a recipe that listed ingredients by weight. This is very unusual for an American cookbook. Listing ingredients by weight is much more common in most of the rest of the world. Even in England -- the other major metric holdout -- they use weight … [Read more...]

How To Make Chicken with Lemon and White Wine Sauce

November 30, 2010 (Updated April 16, 2014) by Drew Kime

Dinner, Dressing / Sauce, Fowl, Review recipe card, Take-out replacement, Undieting

I mentioned yesterday a selection of Holland House vinegars and cooking wines I got from Mizkan. One of them is a white cooking wine with lemon flavor, which reminded me of the chicken saltimbocca at Buca di Beppo. This is a simplified version, made with what I had on hand. Wait ... not true. I picked up some capers while I was out. But if I didn't have them, this would still have been great. … [Read more...]

Holland House Red Wine Vinegar

November 29, 2010 (Updated March 28, 2014) by Drew Kime

Dressing / Sauce, Review

Once upon a time I thought "vinaigrette" meant oil and vinegar. Close, but not exactly. And back when I thought that, I thought "oil and vinegar" meant Wesson vegetable oil and distilled white vinegar. Needless to say, I couldn't understand why anyone would want to use that on their salad. Then I discovered olive oil. And balsamic vinegar. Ooohhhh ... that's why people like it. … [Read more...]

How To Make Roast Squash

November 24, 2010 (Updated March 20, 2014) by Drew Kime

Holiday, Side recipe card, Undieting

There have been years that I loaded up on sides so much that there was no room on my plate for the Thanksgiving turkey. You can give me corn, mashed potatoes, stuffing, gravy and cranberry sauce and call it a meal. But variety is good, too. I've had green bean casserole, rice, mac and cheese ... none of which they would have had at the first Thanksgiving. According to historians, what they would have had is squash, probably cooked just about exactly like this. … [Read more...]