English sausage is different from American sausage in that it generally contains “rusk” or breadcrumbs and water or stock. These two ingredients produce a fine textured sausage that I look forward to when I visit the UK.
Last night for dinner, we had roast beef. It has actually been quite a while since I’ve cooked a roast. Not surprisingly, we had leftovers! I’m not a fan of leftover roast beef at all, so was in a bit of a quandary in terms of what to do with it.
It’s been a long time since I’ve made Cottage Pie (not Shepherd’s Pie). I thought it would be good for dinner tonight.
When Susan and I were in Paris, we ate a lot of Croque Monsieurs. At one little café, the Croque Monsieurs were paired with the most incredible fries. Unfortunately, we’ve been unsuccessful in finding the fries here, or figuring out how to cut them.
Some time back, Chris told a story of a friend who worked in the kitchen lab of a major food producer. This friend had worked on developing the most economical Cornish Pasties for commercial production.
Hoppin’ John is a traditional dish served in the South on New Year’s Day. It consists of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. According to at least one source, the black-eyed peas are symbolic of pennies or coins.
The other day, I watched Julie & Julia. This movie intertwines Julia Child’s story of her start in the cooking profession with blogger Julie Powell’s challenge to cook all the recipes in Volume 1 of Mastering the Art of French Cooking.
I had some mushrooms that needed to be used, so I thought that I would make a delicious crêpe recipe for dinner – Savory Crêpes with Creamy Chicken, Ham and Mushroom Filling.
In many respects, living on the Gulf Coast is like being on a permanent vacation. This is true even though we live about 10 miles from the actual coast. However, from June 1 to November 30, we have to worry about hurricane threats.
How many times have you pre-baked (or blind baked) your pastry for a quiche or other type of tart, only to discover a shrunken shell? Most “authorities” on the subject seem to attribute the shrinking of the pastry to it being “stretched” as it is rolled out and/or placed in the pie or tart pan.