Monthly Archives: February 2013

Alan’s Pie Pastry

In a very large bowl combine 3 3/4 cups all-purpose flour, 1 T sugar, 1/2 to 1 T kosher salt, and 1/2 t baking powder. With a pastry blender cut in 1 3/4 cups cold unsalted butter leaving chunks the … Continue reading

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Salsa Bolognese

1 onion, chopped 1 carrot, finely chopped 1 stick of celery, finely chopped 3 Tbsp olive oil 500g (1lb) lean minced pork or beef or sausage Salt and pepper A pinch of nutmeg 2 bay leaves 1 tsp marjoram A … Continue reading

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Carolina’s Shrimp and Grits

1 Tbsp butter 1 oz sliced yellow onion 1 oz thinly sliced prosciutto 1 Tbsp white wine 4 (16 to 20-count) shrimp 1/2 cup whipping cream 2 Tbps grated Parmesan cheese 1 (2-ounce) grit cake 1/8 tsp chopped fresh parsley … Continue reading

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Gratin Savoyard (Cheesy Potatoes)

Preparation: 20 minutes Cooking: 1 hour Very Easy Serves 6 2 1/4 – 2 1/2 lb firm waxy potatoes 1/4 cup butter 5 oz grated Beaufort (semihard) cheese 3 1/4 cups pints chicken broth salt and pepper Peel the potatoes … Continue reading

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