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The Fall-Inspired Sheet Pan Gnocchi We’re Making All Season Long via The Kitchn

November 13th, 2019 Comments off
This sounds like something to try. I could imagine using sweet potatoes instead of the squash, which I don’t  like as much. Certainly an Autumn comfort meal. — Douglas
 
With the holiday season quickly approaching, our schedules are only getting busier — and trying to squeeze in dinner between all the hustle and bustle can be challenging. Enter: this quick sheet pan dinner. Roasting the gnocchi in the oven means you get to skip the step of boiling it altogether, which not only results in a faster, less messy meal, but it also yields crispy, caramelized potato nuggets that are arguably much tastier.
Read The Fall-Inspired Sheet Pan Gnocchi We’re Making All Season Long via The Kitchn



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An interesting link found among my daily reading

What I’m Reading: All The President’s Men – 44 in a series – “…and they could count on executive clemency after a few months in jail.”

October 21st, 2019 Comments off

”According to the man on the plane, Hunt had been visiting the four men from Miami for a week, urging them to change their pleas to guilty; their families would be cared for financially, and they could count on executive clemency after a few months in jail. In the enduring CIA fraternity, Hunt, the seasoned case officer, was again passing out the orders to his lower-level operatives. For more than a decade, the men had had unquestioned trust in Hunt, even after he had supervised their participation in the Bay of Pigs operation.”

All The President’s Men by Bob Woodward and Carl Bernstein

All the presidents men 9781416527572 lg

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Categories: Books, History, Reading, Recipe Tags:

Recipe: Cacio e Pepe Pasta Pie via spoon fork bacon

October 3rd, 2019 Comments off
Yum! I love Cacio e Pepe and this sounds and looks like a great way to mix things up a bit. I DO love those crunchy edges. Ummm…nibble-y bits! — Douglas
 
I love love love Cacio e Pepe. Cheese and pepper with pasta, it’s like the pasta version of grilled cheese. Simple and delicious, and you don’t really need to mess with it. We however decided to slightly mess with it. We made it into pasta pie. I love this because you get some crispy pasta on the top, but on the inside you still get all that gooey cheesy sauce. It’s a pretty great combo. Enjoy!
Read Cacio e Pepe Pasta Pie via spoon fork bacon



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6 Holiday Cookies You’ll Want to Bake, Swap, and Share on Repeat via Bon Appetit

September 21st, 2019 Comments off
My family treats Christmas cookie baking as part gladiatorial sport, part opera. The tradition started with my Italian-American grandmother, Erminia, who would push herself and her oven to the limit every December, waking up at 5 a.m. and baking until she had filled every old cookie tin and ancient Tupperware with hermit slices, pizzettes, spritz cookies, anise cookies, biscotti, candy cane twists, Polish rum balls…. It didn’t end until Christmas Day, or until the oven gave out (she went through three). She was a five-foot-tall sugar-dealing spitfire who pushed cookies into the hands of every friend and family member within a hundred-mile radius. The only way she would cut you off is if you forgot to give her the tins back.
Read 6 Holiday Cookies You’ll Want to Bake, Swap, and Share on Repeat via Bon Appetit



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Sip on the Classic Taste of a Whiskey Daisy via The Spruce Eats

September 4th, 2019 Comments off

The whiskey daisy is a classic whiskey cocktail that has long been a favorite among whiskey lovers and cocktail enthusiasts. It is an easy recipe that uses just a few ingredients and it is a perfect cocktail for any occasion.
 
The daisy cocktail is a true classic when it comes to the thousands of cocktail recipes that we have known and loved over the years. There are many daisies and they differ from one another because of the base spirit used. In the case of the whiskey daisy, that base is obviously going to be whiskey but precisely which whiskey to use, well, that is another question.

Read Sip on the Classic Taste of a Whiskey Daisy via The Spruce Eats



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Apple Peel Bourbon Recipe via Food52

September 2nd, 2019 Comments off
Bourbon is my favorite tipple and I made some peach-infused bourbon using perfectly ripe peaches from the farmer’s market a few weeks ago, and this sounds just as tasty. — Douglas
 
This is the best, and booziest, way to use apple peels. I got the idea from Tara Duggan’s “Root to Stalk” (Ten Speed, 2013). Tara suggests serving it over ice, topped with ginger beer and a big squeeze of lime — and I agree. —Marian Bull
Read Apple Peel Bourbon Recipe via Food52



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Tequila Old Fashioned Recipe via Garden & Gun

February 13th, 2019 Comments off
Even in the cocktail-forward South, tequila sometimes gets an unfair rep as the shot of choice for college kids, or something to hide beneath a margarita mix. But a fine tequila, such as Jalisco, Mexico’s Patrón Añejo, is aged in white oak barrels for twelve to fifteen months, and is a smooth, nuanced sipper. The oak imparts a warmth and depth reminiscent of bourbon. Just in time for the Mexican holiday Día de Muertos (Day of the Dead), swap in aged tequila for bourbon in a twist on an Old Fashioned.

 

Find more Old Fashioned Recipes in this book

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This 30-Minute Chickpea Curry Is Your New Emergency Dinner via Food52

January 13th, 2019 Comments off

Even at the peak of farmers market bounty, we all need simple pantry dinners from time to time. The ones to turn to when we’ve had a long day, or just want something comforting and restoring. This creamy chickpea curry is mine.

It’s inspired by a similar dish at Cassia in Santa Monica, California, where I ate last summer with a friend. It was served simply: a bowl of the curry with triangles of flatbread blistered from a clay oven. We tore off big chunks of the warm flatbread and swiped up every last bit. I’ve been dreaming about that thick, creamy curry ever since.

[…]

Read This 30-Minute Chickpea Curry Is Your New Emergency Dinner via Food52


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Soft and Chewy Ginger Cookies for our annual party via Instagram

December 19th, 2018 Comments off

Historical Cooking Books: – Our home cyclopedia. Cookery and housekeeping by Edgar S Darling (1889) – 12 in a series

September 30th, 2018 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: – Our home cyclopedia. Cookery and housekeeping by Edgar S Darling (1889) – 12 in a series

Historical Cooking Books: - Our home cyclopedia. Cookery and housekeeping by Edgar S Darling (1889) - 12 in a seriesHistorical Cooking Books: - Our home cyclopedia. Cookery and housekeeping by Edgar S Darling (1889) - 12 in a series

Ourhomecyclopedi00darl 0010Historical Cooking Books: - Our home cyclopedia. Cookery and housekeeping by Edgar S Darling (1889) - 12 in a series

PREFACE

We take pleasure in presenting a book to the public with an arrangement of subjects entirely different from any other published, and designed especially to save much valuable time to the housewife.

The subjects are so arranged that one has only to turn through the book, and from the headlines find each chapter in alphabetical order, making it easy to turn at once to any subject or recipe desired, without even turning to the table of contents.

The object of this book is to give housekeepers the most improved and scientific cookery as developed by the most practical schools of cookery of the present day; keeping in mind economy as far as consistent with well cooked and healthful dishes. Bad cooking is not only a waste of health but of money. This book, no doubt, will save many times its cost to each purchaser. The object being to assist the housekeeper in a practical way, the authors have not catered to the epicure, hence the highly seasoned and expensive dishes have been omitted.

Cook books previously published, have been confined to recipes only, while the general information which is so essential, has been omitted. We have taken a step forward, in giving at the commencement of each chapter, general directions that will apply to the recipes following.

To illustrate, take for instance chapter seven, “Canning Fruit.” Before giving any recipes, valuable instruction is given on those essential points, as preparing the cans, the tops, the rubbers, the kind of cans to be used, heating the fruit, and a complete table giving the quantity of sugar required per quart, and the time for boiling any kind of fruit. In the chapters on poultry, game, and marketing, full information is given on selecting meats of all kinds, where the best cuts of meat are to be found, the carving etc.

In the mechanical arrangement of this volume, the publishers have made it far excell any other cook book ever published.

The type is large and clear, the leaves are broad, and the book is so bound that it will remain open at any point desired, thus saving one’s time in frequent opening, as is the case with books of narrow pages.

The initial letters are entirely new features, and were designed and copyrighted especially for this book. The artist was instructed to represent each chapter in its initial letter. How well he has done so the reader can judge when looking through the book. So valuable and so cheap a book as this one should be owned and used (not borrowed) by every housekeeper.

If this book should be the means of bringing into the household, happiness, peace and contentment; if the husband hereafter sits at the table with a smiling and satisfied countenance, and the wife feels less of care and anxiety, then its mission will have been accomx^lished.

‘^Get a husband what he likes.

And save a thousand household strikes.”


 

Excellent Mead. Three pounds brown sugar, one pint of molasses, one-fourth pound tartaric acid; mix, pour over them two quarts boiling water, stir till dissolved. When cold, add half ounce essence sassafras and bottle. When you wish to drink it, put three tablespoonfuls of it in a tumbler, fill half full with ice water, add a little more than one-fourth teaspoonful soda. An excellent summer beverage.

 


Available in PDF, Text, JPG formats, and more

Publication date 1889
Publisher Detroit, Mich., The Mercantile publishing co.
Digitizing sponsor Sloan Foundation
Language English

Learn more about cooking history with these books

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Categories: Books, Cooking, Food, History, Recipe Tags: