Each season I’ve grown indeterminate tomatoes, we wind up with a lot of green tomatoes when the first killer frost is close. A few years ago, I learned that you can roast green tomatoes and eventually they sweeten up and make an excellent (green) sauce.… Read More
For those who have just come across The Recipe Vault, this little project is all about having a look at a huge collection of recipes my mother accumulated over I don’t know how many years. They’ve been packed away at our place for a very… Read More
Here is the second recipe from Mom’s vast recipe collection. When I was a kid, pierogies were a big production around the house before the high holidays. A holiday family dinner typically started with plates of these delicious dumplings. Mom would make a dozens and… Read More
My mother collected recipes. She had cookbooks and plenty of them but she also had recipes from magazines and from newspapers and thousands of recipes which she wrote out by hand. She’s been gone many years at this point and that collection of recipes has… Read More
It seems that most cultures have some kind of super-delicious chicken and rice dish. I enjoy making one-pot dinners and I like braises in general, so from time to time I make some version of chicken and rice. The photo actually shows a day 2… Read More
The other night I watched a bit of one of those cooking game shows. It was one of those shows hosted by a panel of so-called celebrity chefs, in which home cooks subject themselves to a great deal of humiliation in their quest for a… Read More
This year we’re having a family dinner Christmas Day at our place, and family from both sides are going to break bread with us. Since I’m off work this week and have a little time, I’m going to make some of the foods my mom… Read More
I’ve noticed, looking at the stats for this blog, that quite a few people have been searching for ways to prepare lobster mushrooms. Here’s one way – the way I prepared them for dinner tonight in fact. Lobster mushroom and sausage omelet You need: lobster… Read More
I baked bread today. Actually I started my dough yesterday. Using James Lahey’s slow fermentation approach, I made a simple dough yesterday and let it do its thing overnight. This afternoon, I gave it a second rise for a couple hours and again using Lahey’s… Read More
Saturday is soup day around here these days. I wasn’t sure what variety of soup I was going to make today until we visited friends this morning who gave us some dried mushrooms. More specifically, these are Boletus Mirabilis, known as the Admirable Bolete. I’ve… Read More
27th Street 