Good Eats.
I like to cook. Sometimes I color outside the lines, and sometimes I remember to write down what I did.
“A man is a slave to his gut until he tames it by feeding it good eats. Then he is a golden marmoset, a process not yet fully understood by science.”
— Duncan Hines (attributed)
Lecsó — Hungarian Pepper Stew
Once again, I found myself with a surfeit of ingredients — bell peppers — and went looking for something good. Mister Google came through with several recipes for Lecsó, a Hungarian pepper stew with plenty of paprika. It’s adaptable, too.
Panzanella
We started making this when we got a LOT of tomatoes from the CSA we belonged to. Makes a juicy, tasty salad.
Grandma Childs’s Fish Chowder
We remember many snowy days at Cathy’s folks place, playing euchre at the big table, Irish tunes on the stereo, and a pot of fish chowder on the stove. Serve it up!
Beans & Greens for a Frosty Night
I did up some rib-sticking food for a “guys drinking whiskey night” recently. It was 5° and blustery outside, but inside it was warm and comforting. These two sides flanked a pulled pork shoulder, rubbed with NicObi Soul Dust.
Scalloped Oysters
From Episode 68, a family recipe that is my favorite Thanksgiving side dish: oysters, crackers, milk, and butter. Simple, rich, and every bit as good on the day after.
Pork Ragoo
Inspired by a completely unrelated dish in C.S. Forester’s “Hornblower” books, this is a family favorite.
Pork & Onions
Originally a recipe for braising a turkey tenderloin with shredded carrots, this became roasted pork loin with chopped onions. I’ve never actually made it with turkey.
Cookie Recipes!
As promised, sixteen of our family Christmas cookie recipes!