I got a cookbook from the library for the first time. It was called Adventures in Slow Cooking, and I read about it in Eating Well and thought it sounded interesting. Regrettably, the intro starts with "slow cookers aren't just for starting them before work and eating when you get home." I'm like "yeah, but that's what I use a slow cooker for, ( Read more... )

We had ten people over for Thanksgiving: Me and M, Mom & Dad, tigerlily_blue and Ethan, Allen & Doris, Deanne & Amy. Here's what we made, mostly so I remember what worked and didn't the next time I make up a holiday menu.

Appetizers1. Cheese & Crackers - I got a nice St. Angel and a Humboldt Fog to go with some basic crackers ( Read more... )

The recipes tag is one of my most frequently used tags over the life of this journal, but outside of some recipes for my 2016 Supper Club I've only used it twice since the start of 2015. This, however, reflects a failure to document new recipes on my part, and not a failure to try new recipes. It is a rare week indeed that goes by without at least ( Read more... )

I made my first loaf of bread for 2017. My mother has made Casserole Batter Rye Bread for years, and I've made it successfully before, so it seemed like a reasonable place to start.

The dough rose, and the bread came out great. I posted a photo over on FB, and my dad's cousin asked for the recipe. Here it is.

Casserole Batter Rye Bread1 cup milk ( Read more... )

After everybody is stuffed with lamb and delicious sides, there is clearly no other choice but to put a delicious dessert in front of them to finish them off. Fortunately, gieves had picked out and prepared a really delicious one.

Pears Poached in Gewurztraminer with Tahitian Vanilla and Ginger
In the Sweet Kitchen: The Definitive Baker's Companion by ( Read more... )

We had a salad. Time for meat. Technically, I cheated because I made something I had made before, namely the stuffed leg of lamb that I had previously dubbed The Best Thing I Ever Made (so far).

Kale, Feta & Olive Stuffed Leg of Lamb
From the November/December 2014 Eating Well
Serves Eight

This recipe was originally posted by me in February 2015. ( Read more... )

The warm appetizers were quite heavy, so a salad course to provide something lighter before the main course seemed advisable. I recall that gieves and I discussed a number of salad options, and then settled on this one. Perhaps tigerlily_blue suggested it? It's been almost a year since we set the menu, which is just one reason why I really shouldn't have waited so ( Read more... )

The cold appetizers were mostly small flavor bites. The warm appetizers followed them and were rather more substantial.

Scotch Egg
Jamie OliverMakes 8 eggs ( Read more... )

The first course of supper club started off with some cold appetizers and the obligatory booze. As best as I can recall, all of these were made or at least started on Friday night.

Salted Almonds
Silvana Franco's Tapas Cookbook, page 12Serves 2-4 ( Read more... )

I haven't posted any recipes in a while, but rest assured that I'm still cooking new things on a weekly basis. I just haven't had time to post them, especially as most of the cookbooks and magazines that I'm pulling from are also owned by my immediate family so I can just email them a short message. However, this past Sunday I made a salad from the ( Read more... )