Cornbread
Wednesday, February 3rd, 2016This is Clayton’s favorite cornbread recipe. He got it from Mark Bittman’s great cookbook How To Cook Everything. Continue reading »
Posts from February, 2016
Thai-Style Peanut Sauce with Honey
Wednesday, February 3rd, 2016
¼ cup honey ¼ cup smooth peanut butter 3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp peanut oil (or olive oil) 1 tbsp sesame oil 2 tsp fresh garlic, minced 1 tbsp fresh ginger root, minced 1 tsp red pepper flakes (optional) 1. Combine everything in a medium bowl. 2. Saute or stir-fry … Continue reading »
Grilled Cabbage Caesar
Wednesday, February 3rd, 2016
cabbage to your heart’s content 1 c Parmesan cheese, finely grated 1 garlic clove, finely minced 2 tbsp lemon juice 1 tsp Dijon mustard 2 tsp Worcestershire sauce ¼ c olive oil 2 tbsp yogurt (optional) 1 tsp anchovy paste (optional) -or- 1-2 anchovies, smashed and minced (optional) Salt and freshly ground black pepper 1. … Continue reading »
Simplest, Delicious-est Basil Pesto
Wednesday, February 3rd, 2016
1 big, bountiful, bunch of beautiful basil 2 cloves garlic, peeled ½ cup pine nuts or walnuts ¼ cup Extra Virgin Olive Oil ½ cup Parmesan, finely grated Salt and pepper 1. Toast the nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. (Toasting the nuts is optional, … Continue reading »
Mom’s Pumpkin Pie
Wednesday, February 3rd, 2016It’s not hard to make a pie from an actual pumpkin! Continue reading »
“Asian” Cole Slaw
Monday, February 1st, 2016
1 lb napa cabbage, shredded ½ cup carrot, shredded ¼ cup scallion (or shallot, or onion), finely chopped ½ cup almonds, sliced or slivered 2 tbsp rice vinegar (or cider or wine vinegar) 4 tbsp maple syrup (or sugar) ½ cup sesame oil (or peanut or olive oil) 2 tsp sesame seeds, toasted 2 tsp … Continue reading »