I call them Franken-Ribs because they take several complex operations to come to life. I live in a small New York City apartment and so do not have a deck, a yard, a grill, or a place to install a standard smoker. Under these limitations I decided to play with how I could make the … Continue reading Franken-Ribs achieved
Recipe
My mom’s pig roast celebration
Important note for all vegans, vegetarians and those of a similar mind. Please leave this blog post immediately. Come back tomorrow for fun stuff but you will really hate this and I don't want to upset you. Please. Also for all you young people or sheltered people or people who do not know and do … Continue reading My mom’s pig roast celebration
National Welsh Rarebit Day
Today is National Welsh Rarebit Day and I have a quibble. This is cheese on bread. How does this equate into a cuisine favorite? Cheese on bread. Brilliant. Shouldn't something like this have at least three ingredients? Bread with cheese on it. How was it invented? Did a Welshman take a continental trip and misunderstand … Continue reading National Welsh Rarebit Day
National Toasted Marshmallow Day
Today is National Toasted Marshmallow Day. I suppose it is fitting as we come to the end of the summer camping season. Some people prefer to use Toasted Marshmallows as only a component in something else like S'mores. Me? I'm a purist and love Toasted Marshmallows for their own sake. Their own perfectly melty, crusty, … Continue reading National Toasted Marshmallow Day
Watch Me Make My Sausage Gravy
Yesterday you saw me making Sourdough Buttermilk Biscuits, today I'll demonstrate and provide my personal recipe for Sausage Gravy to go with it. Start with a good size pan or pot and melt a couple of tablespoons of reserved bacon grease (or your favorite lipid). Sweat a large onion that has been medium chopped in … Continue reading Watch Me Make My Sausage Gravy
Watch me make Sourdough Buttermilk Biscuits
I love me some biscuits and sausage gravy. Today I'll show you how to make Sourdough Buttermilk Biscuits and tomorrow will show you how to make my own version of Sausage Gravy. Hope you enjoy. Put 1 cup sourdough starter, 1 cup buttermilk and 1 egg (all at room temperature) in a bowl. Blend together … Continue reading Watch me make Sourdough Buttermilk Biscuits
National Fried Chicken Day
I do like fried chicken. If you travel to New York you should try DIRTY BIRD on 14th Street between 7th and 8th Avenues. They have some of the best chicken in these parts. But now I have finally made some at home to rival it. I have never made fried chicken that was perfect … Continue reading National Fried Chicken Day
Sourdough Baguettes
Recently tried the King Arthur Flour recipe for Sourdough Baguettes. You can find a video of the process below and the original recipe here: https://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe I used the half measure to make three French style baguettes. In a large bowl combine 1 cup sourdough starter, just shy 3/4 cup lukewarm water and 1 1/2 cups … Continue reading Sourdough Baguettes
National Waffle Iron Day
Today is National Waffle Iron Day. Waffle Irons date back to the 14th Century and the Belgians are happy about that. Still, those early models were held over the open fire so I was happy in 1918 when electric waffle irons were introduced. It was a great relief to my tired arms. Today, I generally … Continue reading National Waffle Iron Day
National Martini Day
Let's be very clear. Martinis should be made from gin only. I agree with Winston Churchill when he said that the closest he wants Vermouth to his Martini is to look at it longingly across the room. Also it should also be served with olives, preferably stuffed with anchovies to give it that salty pungency. … Continue reading National Martini Day
National Corn on the Cob Day
Today is National Corn on the Cob Day, the way God intended you to eat it, not creamed or mixed in succotash. One of my favorite memories is our family visits to the Ohio State Fair when I was young. Demolition Derby is a really cool concept when your age is in single digits. I … Continue reading National Corn on the Cob Day
Franken-Ribs, the kitchen tale
I know I promised another review but circumstances require I put that off and relate a cooking adventure. You see, I like to play with my food. I recently became aware of a kitchen toy, I mean tool, called a stovetop smoker. My mind immediately turned to pork ribs, a category I have never been … Continue reading Franken-Ribs, the kitchen tale
National Buttermilk Biscuit Day
Nothing beats a nice buttermilk biscuit. Perfect for honey or jam. Lovely for a breakfast sandwich with an egg and sausage. Absolutely necessary for a base with sausage gravy. Or heavenly just as a platform for butter. There is little else that I make that requires buttermilk so I seldom bought it. Until I discovered … Continue reading National Buttermilk Biscuit Day
Are Swedish Meatballs really Turkish?
Great article in the New York Times this morning revealing that the famous Swedish Meatballs come from a recipe originating in Turkey (Ottoman Empire) back in the early 18th Century. Turkey crowed and Sweden swooned but the article included a recipe. You can find it here... https://www.nytimes.com/2018/05/02/world/europe/swedish-meatballs-turkey.html?module=WatchingPortal®ion=c-column-middle-span-region&pgType=Homepage&action=click&mediaId=thumb_square&state=standard&contentPlacement=3&version=internal&contentCollection=www.nytimes.com&contentId=https%3A%2F%2Fwww.nytimes.com%2F2018%2F05%2F02%2Fworld%2Feurope%2Fswedish-meatballs-turkey.html&eventName=Watching-article-click So, of course I had to try it. … Continue reading Are Swedish Meatballs really Turkish?
National Garlic Day
Today is National Garlic Day. Boy do I love garlic. Two hints, one I learned in the last year, the other a long time ago. This year I learned to make garlic chips. Thinly slice (there is a great device for this, much like a mini mandolin) the garlic cloves. Heat a shallow layer (but … Continue reading National Garlic Day
National Chocolate Mousse Day
Today is National Chocolate Mousse Day, a serious effort in the kitchen and a seriously delicious dessert. I learned how to do it in cooking school but have not made it for quite some time. Maybe I should try again. Strap in tight, not for beginners. In a medium saucepan bring 2 inches of water … Continue reading National Chocolate Mousse Day
National Banana Bread Day
Today is National Banana Bread, the best way to use up those over-ripe bananas you bought earlier this week. I have several recipes but this is one of the better ones. Preheat your oven to 350 degrees, grease and flour only the bottom of a 9 inch loaf pan. Combine the following in a large … Continue reading National Banana Bread Day
National Gazpacho Day!
Odd that as winter closes in someone would name today National Gazpacho day. This fresh vegetable cold tomato soup is something I associate more with summer days. But since someone went to all this trouble here is my favorite recipe: In a large bowl, mix the following: 4 cups ripe tomatoes (about 2 pounds), chopped … Continue reading National Gazpacho Day!
National Cookie Day!
Today is National Cookie Day. To many this means a chocolate chip cookie celebration. For me it is a celebration of my favorite - Snickerdoodles! I use the recipe I got from my Aunt Priscilla. Preheat your oven to 400 degrees. In your mixer bowl cream: 1 1/2 cups sugar 1/2 cup butter, softened 1/2 … Continue reading National Cookie Day!
Homemade Tomato Soup
I believe if it is easy to make at home you are better off because you know exactly what is in it. Some recipes are complicated and ingredients rare, but keeping some simple things in your cupboard are worth it. I always keep 28 oz. cans of Marzano Tomatoes on hand and I can … Continue reading Homemade Tomato Soup
My Basil Pesto
As noted earlier I have a couple of AeroGarden indoor hydroponic growing devices. They are perfect for a NYC apartment providing a few fresh ingredients for my cooking. After trying a few options I have settled on cherry tomatoes (my plant has been producing for more than a year) and basil. I have always found … Continue reading My Basil Pesto
