Going through the family recipes, I saw I need one more bun/roll recipe, because I don’t always have potatoes on hand; that is, my family recipes require potatoes. A friend suggested “Scottish Baps” as a good soft roll suited to my purposes. After perusing several recipes, I settled on one… and tweaked it to include […]
There’s a recipe that I’ve used since the last century (alright… 1970s) that I’ve never memorized because I always knew where it was. Until it wasn’t. That lead to an experiment of questionable outcome, even if edible. In self-defense, I record my recovered recipe (thanks to a loving sister!) Ingredients – basic list 1 cup […]
I was browsing my “Practical Cookery” book by Victor Ceserani and Ronald Kinton, a hotel and catering handbook for both students and experienced chefs alike. My forebears, farmers all, seemed to shake their heads at me, saying, “Maybe it schmecks, but it’s not practical!” Whether you read that as Mennonite, or as Yiddish, they’ve got […]
There are many ways to adjust your tomato sauce when you’re looking for that flavor. This should get you started… Basic Tomato Sauce ingredients: 1 teaspoon olive oil (or other vegetable oil) 1 medium onion, chopped (1/2″ to 3/4″ size) 4 cloves of garlic, minced (that equals about 1/2 bulb of garlic; use as much […]
This is in 3 layers: rice, vegetables of your choice, cheese of your choice. It only looks complicated! Prepare the rice. Short grain brown rice will make a stickier rice; if you make extra, you can add milk to it next morning for breakfast. Long grain brown rice is more usual. Measure out 125 ml […]
Rice is a staple in many households. There is much discussion over whether brown or white is better, so I leave it to your taste. My preference is brown. Long grain rice tends to want to maintain individuality, and is more common for dinner. Short grain brown rice will make a stickier rice; if you […]
Sometimes it just needs gravy! Gravy needs only three ingredients, five if you count salt and pepper: fat, starch, and liquid. Fat can be the drippings from meat, butter, or vegetable oil. You’ll want one tablespoon per cup of gravy. Starch can be flour, cornstarch, arrowroot, and so on. You’ll want one tablespoon, too, […]
Always thinking about my friends who want to eat at home, but not necessarily undertake cordon bleu challenges… So, what else do we need here? Fruits and vegetables can, for the most part, be eaten raw. Many meats can just be thrown onto a pan or into the oven and cooked until done. We have […]
Potatoes are a foundation of my childhood, of my life, yet I see those sturdy, unassuming potatoes shoved and molded into some outrageous concoctions. On the other hand, if I don’t have them steamed or baked or boiled… I like latkes, otherwise known as potato pancakes. Again, relatively simple and easy to make. You will […]
Pasta comes in so many variations that it’s hard to choose… unless you make your own. Fresh noodles can be made with few ingredients, maybe 30 minutes of time but only 10 minutes of labour, even without fancy equipment; it took longer to write this up than it does to make. There are other recipes […]
Basics of Cooking 