How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
My first thought when I saw that picture was, "But now how are you supposed to cook the bacon?" I saw that photo over at Side Dish Magazine in a post mentioning the Blue Ribbon Bacon Festival in Des Moines. Did someone say "bacon eating contest"? Why yes, I believe they did. … [Read more...]
I've seen lots of French toast recipes. Even a few that claim to be the best. But most of them are all about the ingredients you dip the bread in. How about the bread? I promise, changing the bread makes much more of a difference than adding another teaspoon of vanilla. … [Read more...]
I don't know when it started, but some food fashion slaves have decided that the dish isn't done until you've made three trips to the thesaurus to name it. Pan-seared ... demi-glace ... galette of foie gras ...ballottine en papillote ... truffled amuse bouche ... Assiette of local Rabbit with a light mustard & girolle sauce ... Cannon of English Lamb stuffed with Wild Woodland Mushrooms and Truffles, imprisoned in a pastry cage with a Sauce of Wild Rowan Berries. (No kidding, go follow those … [Read more...]
Some bread recipes, and almost all cake recipes, tell you to grease and flour a pan. Some just say to flour a pan, but it means the same thing. It's just coating the pan so that the baked goods don't stick. Usually they assume you already know how. If this is your first time, here it is, in two quick steps. … [Read more...]
You might remember my experiment with braised corned beef last week. And the corned beef pizza I made with the leftovers (plus some boiled cabbage). And of course the rye bread. Of course I had to put it all together. … [Read more...]
