Category: Food
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The Weekly Feast – Cheshire Pie from 1747
I went to the Fort last weekend and I made an amazing pie. Cheshire Pie is one of the recipes shared by Hannah Glasse in her cookbook The Art of Cookery Made Plain and Easy. The original recipe: As you can see, it’s fairly sparse with its directions, which is a common theme among…
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The Weekly Feast – The 80s Want Their Spinach Dip Back
For whatever reason, every party I ever went to in the 1980s included at least one version of this dip, served in a bread bowl. I’m not sure why we stopped making it, because it’s iconic comfort food, tasty and with a healthy kick to it from the spinach. Therefore, I shall share it with…
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The Weekly Feast – Turkish Yogurt Bread
I discovered this recipe by watching an older Turkish couple in Azerbaijan on YouTube. They don’t share amounts, but the woman cooks on screen, and I made educated guesses about how much of everything to put in. She uses this recipe both to make these flat breads, and as a crust for meat pies. I’ve…
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The Weekly Feast – Chicken Ramen Stir Fry
Everyone in my house loves stir fry. I do all kinds of stir fry dishes, too. I make a great coconut Thai curry, and my ginger soy poke bowls aren’t bad either. Recently, I was in a mood for noodles instead of rice, though, and I went looking and found a recipe for using ramen…
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The Weekly Feast – American Goulash
Sometimes known as American Chop Suey (no idea why), this dish has been served in American homes since the mid 1800s. It’s usually a macaroni based ground beef dish. This week, I made Orecchiette pasta with Chris last night, and we enjoyed it in my American Goulash. This is my own recipe, and I recommend…
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The Weekly Feast – A Springtime Feast in 1750
I’m at the Fort this weekend (if you’re in the area, come on over and visit!), presenting life in the early spring in a cold environment. I’ll be staying all weekend, with no running water (it’s turned off until all danger of frost is gone) and little electricity (the gift shop has some). I decided…
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The Weekly Feast – Pork and Apples, Viking Style
This past weekend, I had the pleasure of attending, vending at, and cooking at the Northfolk Nightmarket in Phillipston, MA. This was its first year, and wow, it was amazing. I did pretty well, and I had a blast. Since this event is Viking themed (though “fantasy” Viking more than historical, they delved into the…
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The Weekly Feast – Chicken and Dumplings
Chicken and dumplings are a staple in my house. They’re something in between a soup and a stew, and I usually get silly and call it Stoup. They’re incredibly easy to make, though it takes a bit of effort until you’ve learned the method. It’s filling, delicious, and you’ll get requests. Ingredients for the stoup:…
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The Weekly Feast – Beef Bourguignon
I made this last week. It was rich, delicious, filling, and just the right thing after a long day of moving snow. Ingredients: 3 lbs beef, cut into 1” cubes salt black pepper 1 tbsp oil 1 pkg bacon, cut into small pieces 2 large carrots, peeled, sliced on bias into large chunks 1 large…
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Prepping – Butchering a Deer
I know we’re out of season, but this seemed to be a good topic. Butchering applies to all animals, and whether you’re taking something small or large, there’s a level of skill to getting it done. The video is self explanatory, and it’s pretty good. I learned things watching it, and I hope you do,…