After taking Serious Eat’s advice on making sauerkraut and buying an Easy Fermenter kit, I’ve started pickling this year’s crop of Hungarian Wax Peppers. Here’s the basic recipe. Lacto-Fermented Peppers Prep Time: 30 minutes Total Time: 5-10 days Difficulty: Easy Servings: 1 quart Source: culturesforhealth.com INGREDIENTS Sweet peppers Sea salt Filtered water Seasoning of choice: cumin or cayenne, peeled garlic, sliced onion; cilantro … Read more
Pink Negroni Difficulty: Easy Servings: 1 Source: Saveur INGREDIENTS 2 ounces gin 1 ounce Campari 1 ounce fresh lemon juice 1 ounce Lillet Blanc 3 dashes Bittermens burlesque bitters 1 sprig tarragon for garnish DIRECTIONS Combine gin, Campari, lemon juice, Lillet, and bitters in a cocktail shaker filled with ice. Shake vigorously and strain into … Read more
Split Pea and Ham Soup Servings: 12 | Difficulty: Easy Ingredients: 1 ham bone 1/2 pound ham chopped 1 lb. bag dry split peas 1/2 cup frozen peas 4 cloves garlic minced 1 tablespoon olive oil 1 tablespoon butter 2 cups, plus 2 quarts water 2 bay leaves 1/4 teaspoon paprika 1 lb. carrots cut … Read more
I’ll leave making ham with red-eye gravy up to the viewer. Creamy Grits Servings: 4 | Difficulty: Easy Ingredients: 1 cup grits 4 cups milk 1 cup water 1 teaspoon salt 1 teaspoon course ground pepper 1 stick butter Directions: Place ingredients in a pot. Bring to boil, reduce heat to a simmer, and cook … Read more
Due to last minute popular demand (read my father-in-law), I’m making ham this year. So all the sides got changed around as well. And I’m making the Harsha Family Midwestern Oyster Stew, guaranteed to be delicious even when you’re not near a coast. I’m near one, but TRADITION! The rest of the meal is Marion … Read more
Seelbach Cocktail Recipe By: Imbibe Magazine Serving Size: 1 Summary: Named after the Louisville, Kentucky hotel where it was first crafted in 1917, the Seelbach cocktail is a classic mix of bourbon, Cointreau and both Angostura and Peychaud’s bitters. Ingredients: 1 ounce bourbon 1/2 ounce Cointreau 7 dashes Angostura bitters 7 dashes Peychaud’s bitters Champagne … Read more
Tonight’s menu (in addition to Oyster Stew, of course) Mustard-and-Herb-Butter-Rubbed Prime Rib Recipe By: Lynne Curry (from Fine Cooking) Serving Size: 8 Summary: A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius “reverse-sear” method lets you roast the meat hours ahead of the final sear, so you can pull the rest … Read more
Overheard: “I like poached eggs on an English muffin for breakfast. So simple to make, too. Why can’t you do it?” POACH AN EGGGreg Marchand, Paris chef and author of the cookbook Frenchie: New Bistro Cooking “A poached egg is much healthier than a fried one and much more pleasurable to eat,” says Marchand. “But you must … Read more
Courtesy Hurricane Arthur, it was too wet to grill outside, so we improvised and used my Yakitori grill to make stick based foods: Suya, Yang Rou Chuan, and Eggplant Rollups. Plus hotdogs (not on sticks), baked Mac and Cheese, Orzo and Shrimp Salad, green salad, and ribs from Redbones. Guests brought watermelon gazpacho (amazing), sangria (also … Read more
Missed this article in the Globe while I was in Kenya. Congratulations Naomi!!! Eastern Standard’s Naomi Levy looked to her family history as well as Bacardi’s to dream up a classic cocktail influenced by the Middle East and Cuba. The result is the Guayaba Arabica. 1½ ounces Bacardi Superior 1 ounce Boiron Guava Puree (a … Read more