Cook Like Your Great-Grandmother…how to make tallow or lard

Okay. I do realize that this is not the healthiest food in the world, but as an ingredient is it very useful and every cook should know how to make it (and it is so easy to make). My cooking fat of choice these days is olive oil. But I’m spoiled. By this I meanContinue reading “Cook Like Your Great-Grandmother…how to make tallow or lard”

Two Loaves; Two Recipes…

I’ve posted both of these recipes before but not in a while and I made them recently and thought that I would re-post them. They are both two of my favorites, Whole Wheat Maple-Oatmeal Bread and Spicy Turkey and Pork Meatloaf. Recipes are below.   Whole Wheat Maple-Oatmeal Bread Makes 2 or 3 loaves 6Continue reading “Two Loaves; Two Recipes…”

The Anatomy of a Healthy but Really Delicious Pizza…

Okay. So this pizza was delicious. I say “was” and not “is” because I ate more than half of it for dinner and I’ll likely eat the rest before the night is out. Anyhow, this post is more about the crust than what is on it (because you can really put whatever you like onContinue reading “The Anatomy of a Healthy but Really Delicious Pizza…”

New Orleans Red Beans-and Rice Burgers

These are a variation of a few different vegetarian/bean burgers I’ve made and posted somewhat recently, and a play on the classic New Orleans red beans-and-rice recipe. While this recipe is equally delicious it is a bit more labor intensive than my other vegetarian burger recipes (but not really) in that you have to cookContinue reading “New Orleans Red Beans-and Rice Burgers”

Barbe à queue!

Food historians and etymologists generally claim two theories on the origin of the American barbecue. One is that it comes from the French barbe-a-queue, referring to cooking a whole animal on a spit “from beard to tail.” The other is that it’s derived from the Spanish barbacoa, a method they found indigenous Caribbeans using someContinue reading “Barbe à queue!”

Black Bean Cheddar Burgers (Yum!)

Yes these are as good as they look, and of course they are easy to make also. If you’ve ever wanted to make your own meatless burger this is a good one to try. And also, as usual, this recipe is simply a guide. Change the beans, seasonings, etc., to suite your person liking. AndContinue reading “Black Bean Cheddar Burgers (Yum!)”

Broth, Bouillon, Brodo (y Caldo)

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”–LouisP. De Gouy A couple things… Firstly, I have relatively little trouble eating (and ultimatley sustaining on) meatless or near-meatless meals. Actually, I prefer it. But IContinue reading “Broth, Bouillon, Brodo (y Caldo)”

Maccheroni al Forno con Quattro Formaggi

That’s a pretty fancy name (referring to the title of this post) for something that translates to American English as Macaroni-and-Cheese (okay, macaroni-and-four-cheeses). The recipe is really, really easy, and really, really delicious. It may not be the healthiest thing to eat, but geeze o’ man is it delicious (did I mention how delicious thisContinue reading “Maccheroni al Forno con Quattro Formaggi”

Macaroni and Four Cheeses

This is a variation of the classic American dish, Macaroni-and-Cheese. The variation from the classic recipe in this one is that I used four cheeses…cheddar, Parmesan, Fontinella, and Gorgonzola. It is–if I do say so myself–mouthwatering delicious. And while this may not be the heart-healthiest meal you can eat it is easy to make, versatile,Continue reading “Macaroni and Four Cheeses”

Clams Casino Recipe

This is a really simple and delicious recipe if you enjoy clams (as I do), and if you don’t mind some extra cholesterol in your diet…everything in moderation, right? I wish I could follow my own advice. The beauty of these is that they can be made in advance and just pop them in theContinue reading “Clams Casino Recipe”

Macaroni-and-Cheese with Ham and Shrimp (recipe)

Macaroni-and-Cheese with Ham and Shrimp 1 small onion, 1 clove garlic, 1 or 2slices of ham, 8-12 ounces cooked or raw shrimp, 2 tablespoonsunsalted butter, 2 or 3 tablespoons flour, 1-1/2 cups milk, 1-1/2cups shredded cheddar cheese, 1/4 cup grated Parmesan cheese, saltand pepper, breadcrumbs, 8 ounces macaroni Peel and dice the onion; peel andContinue reading “Macaroni-and-Cheese with Ham and Shrimp (recipe)”

Spicy Cheddar Meatloaf Recipe

I am far from being a vegetarian but some days–most days–I eat far less meat than grains and vegetables…but comfort foods like this literally make my mouth water. Now I don’t expect you to make 50 lbs / 22.6 kg of the stuff (pictured above) but I hope you try the below recipe. It isContinue reading “Spicy Cheddar Meatloaf Recipe”

Chaudrée (deux recettes)

Many American foods have their rootsfirmly planted in Europe and have developed in this country in a sortof convoluted fashion. The recipes were often brought to our countrywith immigrants when they migrated here, and usually adapted toutilize ingredients that were readily available. Chowder, forexample, had its beginnings in France, then was brought to FrenchCanada beforeContinue reading “Chaudrée (deux recettes)”

Three Photos and Six Recipes

Did you know that January is NationalSoup Month? Well it is, and rightly so. It’s perfect for the cold weather and seemsto nourish both body and soul. Soup is delicious and nutritious,and it’s easy to make. If you can boil water you can make soup. Andthere’s something about a simmering soup pot…it’s the originalcomfort food.Continue reading “Three Photos and Six Recipes”

Broth, Bouillon, Brodo, Caldo

Well, if you are an American reading this blog, or an expat living abroad, you likely celebrated Thanksgiving dinner yesterday with a traditional turkey dinner. I personally love this holiday–it’s not so gift-centered and commercialized as Christmas has become–it’s more about getting together with family, being thankful, and eating a really good meal. Unfortunately theContinue reading “Broth, Bouillon, Brodo, Caldo”