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Posts Tagged ‘Recipes’

Pitching rice into wagon. Crowley, Louisiana.  September 1938.  Russell Lee, photographer (1903-1986) Courtesy of Library of Congress

Pitching rice into wagon. Crowley, Louisiana. September 1938. Russell Lee, photographer (1903-1986) Courtesy of Library of Congress


I’ve been making this rice pudding for forever – since the 1970s? Anyway, it’s the single greatest rice pudding you’ll ever eat, bar none.

4 cups milk
1 cup rice
1 vanilla bean*

4 egg yolks
1/2 cup sugar
1/2 cup heavy cream

1/2 to 1 cup raisins, plumped

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To plump the raisins, place them in a bowl and pour boiling water over them, letting them sit for five to ten minutes, then drain and use. For additional flavor, you can soak them in hot water mixed with bourbon or rum.

Cook milk, rice and split vanilla bean in a double boiler at medium heat for about 45 minutes, stirring from time to time. Do NOT boil the milk/rice mixture. If it starts simmering, lower heat so it does NOT boil.

Mix together egg yolks, sugar and cream. Stir egg/sugar/cream mixture into rice and milk. Now you can raise the temperature a bit (not too much, you don’t want to burn it). Bring to a boil. Not a HARD boil, where stuff is splashing out, but more than just a simmer.

Remove vanilla bean. Pour into baking dish/dishes. Brown quickly in very hot oven (450 degrees) or under the broiler.

Serve with whipped cream (optional – as in like who has time when you’ve got this delicious rice pudding to put in your mouth?)

*Vanilla bean can be difficult to find, even more difficult to find vanilla beans that aren’t dried out and hard. You can substitute a teaspoon (or two) of pure vanilla extract added at the end, when you would otherwise remove the vanilla bean. I recommend Trader Joe’s Pure Bourbon Vanilla Extract – it has no sweetener in it, which, to me, is as it should be.

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The North Jersey Onion Burger and home-made mac-and-cheese topped with buttered bread crumbs, with brownies for dessert. Nom nom nom!

If you can’t watch video, here is the text version of the burger recipe.

Happy New Year, kids.

UPDATE: It’s useful to provide the brownies recipe.

INGREDIENTS:

4 squares unsweetened chocolate
1 stick of butter (1/4 lb)
4 eggs
2 cups sugar
1/4 teaspoon salt
1 to 2 teaspoons vanilla
1 cup all-purpose flour
1 to 3 cups chopped walnuts

DIRECTIONS:

Preat oven to 350F

Line 9×13 pan with waxed paper

Melt chocolate squares together with butter. Set aside.

In a large bowl, beat eggs together with sugar and salt. Mix in chocolate/butter mixture and vanilla, then flour and nuts. Spread into lined pan, then bake for 30 minutes. Toothpick should come out not completely clean. Let brownies cool in the pan for 20 minutes before lifting out and cutting into pieces.

I like to bag them up two to a bag and freeze them, because frozen brownies nom!

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"The Pancake woman" - 1635 engraving by Rembrandt (Library of Congress)

I’m not sure the middle of summer is the time for this recipe, but the folks at Cooking.com highlighted it in an email they sent out today — Apple Sausage Puff Pancakes.

Basically, instead of cooking the pancakes in a frying pan or on a griddle, you pour it into pre-heated, individual ramekins and cook the pancakes in the oven.

Apparently they puff up. Sounds delightful.

Once they’re baked and puffy, you top them with the recipe’s sausage and apple melange that you’ve been preparing in the meantime.

You could make all manner of other toppings to put on these puffy pancakes. You could just cook up some apples with sugar and cinnamon, or any other fruit. And in the middle of winter, I could imagine enjoying a nice raspberry sauce (with some of the fruit left whole), using frozen berries.

We’re keeping this one on file.

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Bluebells. c1909. Sergei Mikhailovich Prokudin-Gorskii, photographer. (Library of Congress)

It’s spring, and that means baby asparagus! Here’s a very simple recipe for enjoying this seasonal treat:

Asparagus-Lemon-Mascarpone Pasta

  • 8-oz mascarpone cheese (one container)
  • 1 lemon
  • 1 lb baby asparagus
  • 1/2 to 1 cup Parmesan cheese
  • 1/2 to 3/4 pound spaghetti or linguini pasta

While water for the pasta is coming to a boil, place mascarpone in a bowl. Zest your lemon into the mascarpone. Squeeze all the lovely juice from the lemon into the same bowl. Give it a bit of a stir. Cover with plastic wrap.

Wash your asparagus, then cut into bite size pieces and set aside.

When the water comes to a boil, add salt, then toss in pasta.

Place bowl with mascarpone/lemon on top of boiling water so the cheese melts, or you can put it in the microwave for two minutes.

When there are two minutes left before the pasta is done, throw the asparagus in the boiling water with the cooking pasta.

Once the mascarpone is warmed and softened, add the Parmesan cheese (in your preferred amount) and give it a stir.

When the pasta/asparagus is done to your liking, drain the water and return the pasta/asparagus to the pot or place it in a nice bowl and “dress” it with the mascarpone-lemon-Parmesan.

Add several twists of freshly-ground black pepper and salt to taste.

Mangia!

P.S.: For those not familiar with mascarpone cheese, it is of a cream cheese-like texture and consistency, though not as sweet, the flavor is closer to ricotta.

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Go visit. Tell me I’m wrong to think Hugging The Coast is the best food blog ever.

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Mmm.

Share The Meat recipes. Baked eggs with cheese. Rich in iron and vitamin B, eggs can be cooked a hundred delicious ways. Baked eggs with cheese is a particularly good egg dish, simple and quick to prepare. Ingredients, in addition to eggs, are grated cheese, bread crumbs, milk, butter, salt and pepper.  October 1942

"Share The Meat" recipes. Baked eggs with cheese. Rich in iron and vitamin B, eggs can be cooked a hundred delicious ways. Baked eggs with cheese is a particularly good egg dish, simple and quick to prepare. Ingredients, in addition to eggs, are grated cheese, bread crumbs, milk, butter, salt and pepper. October 1942

Whoever wrote the caption for this photo knows what he’s talking about when he says “baked eggs with cheese is a particularly good egg dish.”

The variety of ways to bake your eggs is infinite but I’ve pulled up a few to get you started.

Here’s a very simple recipe for baked eggs using toast.

This recipe has bread crumbs and asparagus. Mmm!

How about baked eggs with Cantal cheese?

I think I might swoon if someone served me Baked Eggs and Mushrooms in Ham Crisps.

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Vendor at the First Avenue Market slicing cheese for a customer / World Telegram & Sun photo by Wm. F. Warnecke. 1938

Vendor at the First Avenue Market slicing cheese for a customer / World Telegram & Sun photo by Wm. F. Warnecke. 1938

Oh, my! What will we do?

Mix together in a bowl:

  • 1 8-oz package cream cheese (not low fat)
  • 1/4 cup heavy whipping cream
  • 2-1/2 tablespoons sour cream (not low fat or fat free)

Ta-da! Marscapone!

But what can you use your marscapone for now that you have a ready supply?

This sounds really good.

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