Monthly Archives: November 2014

Bill Neal’s Buttermilk Pie

1/2 cup butter 1 1/3 cups sugar 3 eggs, separated 3 Tbsp flour 1 1/2 cups buttermilk 1 Tbsp lemon juice 1/2 tsp freshly grated nutmeg salt 1 recipe pie pastry for 8 ounces of dough, partially baked (last week’s … Continue reading

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Bill Neal’s Pie Pastry

1 cup flour 1/2 tsp salt 1 tsp sugar 2 Tbsp butter 2 Tbsp lard 2 to 3 Tbsp cold water flour for rolling out dough Sift the flour, salt, and sugar together into a mixing bowl. Cut the butter … Continue reading

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Carne ai Ferri – Italian Mixed Grill

This is not much of a recipe – but it fit the bill. The cookbook version was mostly a few paragraphs describing the process. I’ve shortened it up to just the important details. Assorted meats: lamb, pork, and veal chops, … Continue reading

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James Beard’s Stuffed Peppers

Parboil peppers for stuffing. Fill with one of the stuffings listed below. Place in a casserole or baking dish and bake in a moderately hot oven (375°F) for 25 minutes. If you like, serve a Spanish or tomato sauce. With … Continue reading

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Alton Brown’s Potato Soup

3 large leftover baked potatoes (halved width wise) 3 tablespoons unsalted butter 1 1/2 cups leeks, finely chopped 1 1/2 Tbsp garlic, minced 1 quart chicken stock, hot 1 1/2 cups low-fat buttermilk 1/2 cup sour cream 6 ounces Parmesan … Continue reading

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