from Bob Salsman Make way more than you think you’ll need, because if you don’t, you’ll have to go back to the kitchen and start all over again when the pasta is all gone and you still want more. Combine mayonnaise, sour cream, vinegar, sugar, dill weed, salt and pepper. Toss dressing with fettucine, onions and celery. Chill at least one hour, if you have … Continue reading Spinach Noodle Salad
You don’t like beets, you say? Try them this way. Preheat oven to 350 degrees. Choose fresh, firm beets in season. Trim tops and lightly peel. Brush with a good olive oil; place on shallow baking sheet and season if desired. Roast until beets are fork-tender. Depending on the size of the beets, they should usually cook at 350 degrees for about 10-20 minutes. Continue reading Roasted Beets
This salad is fabulous in the summertime when you have fresh tomatoes and basil from the garden or farmers’ market. Combine diced tomatoes, roasted garlic, julienned basil, vinegar, and salt or pepper in bowl and mix well; set aside. Blend 1 pound basil, garlic cloves, olive oil and ½ cup of the Parmesan in a food processor or blender until smooth. Cook and drain pasta. … Continue reading Summer Pasta Salad
Call them rings when they’re fat and straws when they’re skinny, but when sweet and tender Vidalia onions are available in the summer Carla feels the call to do some deep frying. Thinly slice onions – a mandoline works best for this but they are lethal to fingers and knuckles. In a big bowl, cover the onion rings in buttermilk and refrigerate for at least … Continue reading Buttermilk Onion Rings
A 1960s throwback, but we loved it whenever we could talk Ania into making it. Preheat oven to 350 degrees. Coat chicken with flour and brown in oil, then place in 9 x 13 baking pan skin side up. Season with salt and pepper. Drain pineapple, reserving juice; add water to make 1 ¼ cups liquid. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, ginger, … Continue reading Chicken Waikiki
Wash spinach thoroughly – yes, even the prewashed leaves that come in a bag. Set aside to dry. Coat the bowl of your crockpot with a splash or two of olive oil, then add the (washed) potatoes and garlic. Pour over half the Italian dressing, half of the oregano, basil, and onion powder, 1/3 of the grated cheese, and a pinch of salt. Lay the … Continue reading Crockpot Italian Chicken
Preheat oven to 350 degrees; grease a 9×13 metal baking pan. You’ll be finishing the topping under the broiler, so don’t use a glass pan. Put dates in a small bowl, and pour boiling water over them. Let stand until cool. In a separate bowl, mix flour, baking powder, soda, salt, and nuts. In yet another bowl, cream ¼ cup butter and white sugar together; … Continue reading English Cake
This advice applies to a lot of candy making – divinity and meringues in particular – but don’t ever try to make pralines on a day with high humidity or storms. None of us are chemistry experts, but we know enough about what we don’t know to consult Chapter 12, “Sugars, Chocolate, and Confectionery,” of the excellent and frankly invaluable On Food and Cooking, by … Continue reading Pralines
In our house, this is “kluski” dough used in soup. Add Parmesan, and it becomes gnocchi dough. In French bakeries, this dough is used for eclairs, and cream puffs, and all kinds of delicious crispy pastries stuffed with cream and fruit. Master Paul Bocuse, however, uses 7-8 eggs per batch. Cook water, butter and flour over medium heat until batter pulls away from the sides … Continue reading Pâte a choux
It occurs to us, as we flip through our recipes, that we have an awful whole lot of recipes for turtle brownies, turtle bars, turtle cake, and the like. We have a similarly alarming number of recipes for brownies and variations thereto. This recipe, from Carla’s college friend Nathan Mills, is not only easy to make (make a small child feel useful by unwrapping all … Continue reading Turtle Brownies
Around Our Table 