Monthly Archives: September 2013

Buttermilk Spoonbread

1 1/2 cups buttermilk 1 /2 cup stone-ground yellow or white cornmeal 2 Tbsp butter 3/4 tsp salt 3 eggs, separated 3 green onions, thinly sliced Preheat oven to 375°F. Butter the sides and bottom of a 4 cup souffle … Continue reading

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Cookbooks: paper vs electronic

Paper cookbooks vs electronic; dead trees vs the interwebs.  There is a big argument going right now over whether paper or electronic cookbooks (or all books for that matter) are better.  I am sure that a similar argument was had … Continue reading

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Apple Brown Betty

Position a rack in the lower third of the oven.  Preheat the oven to 350° F. Have ready an unbuttered 8×8-inch baking dish, a 9-inch pie pan, or a 10×6-inch oblong glass baking dish. Peel core and slice: 3 medium … Continue reading

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Cookbooks: introduction

I have been doing some thinking about recipes lately.  More specifically about how we find and use them.  Obviously picking a recipe to cook is a big part of our blog, and we tend to be fairly narrowly focused in … Continue reading

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Blue Cheese Dressing

1 Tbsp dried Italian Seasoning 1 Tbsp dried parsley flakes 1 cup mayonnaise 3/4 cup buttermilk 1 1/2 (4-ounce) packages blue cheese, crumbled 7 drops hot sauce 1 tsp steak sauce 1 clove garlic, crushed Combine all ingredients, and stir … Continue reading

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Piña Colada

1 1/2 oz. light rum 1 1/2 oz cream of coconut 2 oz pineapple chunks 2 oz pineapple juice splash of cream Blend all ingredients until smooth, pour into a chilled collins glass, and garnish with a maraschino cherry and … Continue reading

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Stuffed Shells

12 oz dried jumbo pasta shells 3 T extra virgin olive oil 1 1/2 lb lean ground beef 2 garlic cloves, peeled and crushed 2 28-oz cans pelled tomatoes or whole tomatoes 1 15-oz carton whole-milk ricotta cheese 1 1/3 … Continue reading

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