The Leftover Chronicles – Smoked Turkey and Andouille Sausage Gumbo
Turkey bone soup is usually pretty disappointing. It’s only in the last couple of years that I’ve discovered that straining the stock through a chinois gives you a good clear and well-flavored stock....
View ArticleTesting Recipes
I’ve been testing recipes for a friend of mine. I can’t say more about the recipes themselves—sworn to secrecy—but it was interesting to me to see how I approached the recipes. Normally, you read a...
View ArticleVeal Roasts and Roasted Vegetables
Photo by Bill Ives. Used with permission. So much for posting regularly. Work, snow, various ailments, you know, the usual excuses. I have been cooking, though, enough to have something to talk...
View ArticleEscoffier’s Eggs
The essence of this recipe is to stir the eggs with a clove of garlic skewered on a fork. It imparts a hint of garlic that obviates the need for bacon or any other meat, although that never stops Sarah...
View ArticleJerked Pork and Snow Iris Shoots
I was going to talk about last’s week’s rain and floods but after the disaster in Japan they are quite beside the point. So, I will simply note that it’s been warm and relatively dry. We have snow...
View ArticleBrussels Sprouts and Chestnuts
Roast vegetable season, at least oven roasted, is nearing an end. Once I clean the grill and check the propane, grilled vegetables will begin with roast asparagus. (Gas, I know, but during the week it...
View ArticleCharlotte’s Macaroni and Cheese
Charlotte’s Macaroni and Cheese 1 lb pasta – elbow macaroni, campanelle, cellentani, or other interesting shape that will hold sauce 1 lb extra sharp cheddar cheese 3 TBS flour (that’s tablespoon....
View ArticleCooking with Charlotte-Macaroni and Cheese
Given the number of children and grandchildren in my life, you’d think at least one would be interested in cooking. But no. Each one has a passing interest that quickly fades. Perhaps it’s my teaching...
View ArticleSmoked Salmon and Corn Chowder – The Leftover Chronicles Continue
Lately, I’ve been enjoying using up leftovers. Granted, good leftovers require some good dinners as starting points, but that is OK, too. It’s just that after a week of Hannah and her girls and Sarah’s...
View ArticleBirthday, 2012
My birthday was in February. It was a round number year so I thought about a party. But a party in February–we’d all be inside and at the mercy of the weather. A July BBQ was a much better idea. I...
View ArticleMaking Veal Stock
Having veal stock in the freezer is the culinary equivalent of money in the bank. One can pull out a cup or two, add it to a pan sauce and voila, an unctuous sauce that does not need thickening and …...
View ArticleChicken Soup with Dill
This is as much a method as it is a recipe. In the old days, chickens had more flavor so you could make a good stock with just a chicken. These days, you need some help, although local free range …...
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