Category: Food

I made this one this past week, and was thoroughly impressed by it. The flavors were good, though it needed a bit of tweaking to make it perfect. It was a VERY good “dump meal,” meaning all I had to do was stuff things in the crock pot and set it to high. I’ve been…

Chris wanted me to share my sauce from last night, so I said heck with it. I liked it enough that I’m going to post it up here now. To start off, this was my first attempt at making a Bolognese from scratch. I’ve always used jarred sauces and then “spiffed them up” in the…

There are three ways of making pasta shapes. You can extrude the dough through shaped holes, cutting the forms off as needed. You can roll the dough thin, then hand cut the dough to be shaped. The same can be done using a “pasta machine” which rules the dough to a known thickness. Or you…

Stew is the bedrock of my winter meal plan. Part of my family dislikes soup, but is okay with something thicker. Stew is the way to go! Stew is basically a protein (chicken, beef, lamb, etc), a fat (bacon grease, olive oil, veg oil, etc), vegetables (onions, carrots, celery, etc), and a starch (rice, beans,…

For me, the flavors in a good soup are the taste of autumn. I adore soup weather, and with the nights getting colder, I’m looking up my soup recipes. Last week, I made a small pot of beef barley soup, and I impressed even myself. It’s easy to do, and you can even pop it…

Some of you may have guessed that I like to collect cookbooks, in addition to writing them. I have, for a very long time, been interested in historical cookbooks. In particular, I like original recipes, even if the physical book I have is a reprint. One of the cookbooks I treasure most in my collection…

Cassoulet Vert is one of those fancy French dishes that has the look and feel of a delicacy. Fortunately, it’s not difficult to make, and it’s incredibly tasty as well. If you make this one, cook it in a big pot but serve it in individual bowls. The presentation makes it look like you’ve worked…

This is what I served up to our volunteer historical interpreters this weekend. On Saturday, it was served up as a stew, and on Sunday I turned it into a lovely chicken soup. This is one of those early fall recipes that sticks to your ribs, is simple enough to throw together anytime, and delicious…