How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
No recipes here. Just the last few pictures that I couldn't justify putting in either of the cranberry sauce posts, the kids' Charlie Brown Thansgiving feast, or the sorghum pecan pie or sweet pie crust recipes. (Do you like those place cards above? The girls have been doing those every time we eat at the dining room table for at least two years.) … [Read more...]
I hate pecan pie. It's like eating a big chunk of peanut brittle in a pie crust. It's sickeningly sweet with a mealy texture. Gross. Oh ... wait a second. Apparently I hate commercial pecan pie, like you find in restaurants and the freezer section of the grocery store. This one, made with sorghum molasses,1 just might be my new favorite pie. Instead of a candy-sweet pie that has some nuts, it's a nutty, chunky pie, almost savory but with just enough sweetness. I'm going to have to do a … [Read more...]
The last time I did the pie crust, someone asked how you roll a round crust. I said I'd be doing it again soon, so here it is with more shots of the rolling process. … [Read more...]
Sure, you can do classic cranberry sauce, with the whole berries still in it. It's just so very grown up. But if you're like me, when someone says "cranberry sauce" the picture in your head has rings around it, left by the can you just opened. And you can almost hear that slurpy sound as it comes out. I can't promise the rings or the slurpy sound, but if your wife won't let you serve the canned to guests, this will absolutely nail the taste you remember from your childhood. … [Read more...]
This is another one of those recipes that's so easy you wonder why we buy this pre-made. Two ingredients and 15 minutes work, and it's better than anything in a can. Courtesy of my mother-in-law, Nancy. … [Read more...]
