All posts by Wayne

Cauliflower Curry With Chicken

easy, main courses, tastes good

This is a lovely curry. Enjoy! Very nice with rice and raita. You can also replace the chicken with cubed potato.

SERVES 4 

Ingredients

Irish Soda Bread

bread

Irish soda bread, sometimes referred to as Bastible Cake, is a great bread to make for St. Patrick’s Day or any other time of the year. For this yummy Irish soda bread recipe, you will need:

One pound and two ounces of strong white or strong whole meal flour
Salt
Cream of tartar
Bicarbonate of soda
Milk

1. In a large bowl, combine the 1 pound and two ounces of strong white or strong whole meal flour (which ever you prefer to use) with 2 teaspoons of salt, 1 teaspoon of bicarbonate of soda, and 2 teaspoons of cream of tartar.
2. Add 1/2 pint of milk and mix well. The dough should be soft when you finish mixing it.
3. Grease a baking sheet. Mold the bread dough into a ball and place it on the greased baking sheet. With a knife, cut a 3/4 inch deep cross on the top of the dough.
4. Use a 7” cake tin to cover the ball of dough.
5. Preheat your oven to 425 degrees. Place the baking sheet in the oven and let the bread cook for 35 minutes.
6. Once the bread is finished cooking, allow it to cool on a wire rack before serving.

From http://www.burningbread2005.com/soda-bread.htm

Oatmeal Meatloaf

easy, fall, main courses, Uncategorized, winter
  • 1 lb. hamburger
  • 1 egg
  • 1/4 c. ketchup
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. finely chopped onion
  • 2/3 c. oatmeal
  • 1/2 c. stock or water
  • Salt and pepper
  • Poultry seasoning

Mix egg, ketchup, Worcestershire sauce, onion, salt, pepper, and poultry seasoning. Stir in stock or water. Mix in hamburg and oatmeal. Pack into a well greased loaf pan. Bake about 1 hour at 350 degrees.

Devin & Aya’s Burgers

main courses

4 Servings
1 1/2 pounds ground beef (the original recipe says lamb, but I use beef)
1/2 cup minced fresh mint
2 garlic cloves, pressed (i use more than 2 because we love garlic…)
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper (of course you can put more if you would like it spicy)
1/4 teaspoon cinnamon (of course you can put more if you would like)
1 tablespoon olive oil
1 7-8 ounce block feta cheese, sliced

burger buns (toasted!)
onions if you would like
romaine lettuce (or any salad)
hummus

Basically, you just make the burger with the stuff above and pack it in between hummus and feta & lettuce.

Mac’s Macaroni & Cheese

main courses, tastes scrumptious

Cabot recipe!

This time-honored recipe comes from one of our favorite Cabot employees. It’s got a generous portion of tangy cheddar, a golden crumb topping, and a hint of cayenne and mustard.

2 cups small elbow macaroni
3 tablespoons Cabot Salted Butter
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
Pinch ground red pepper (cayenne)
1 dash Worcestershire sauce
2 cups whole milk, heated
4 cups grated Cabot Sharp Cheddar (about 16 ounces), divided
1/2 cup buttered bread crumbs
Continue reading Mac’s Macaroni & Cheese →

Sausages With French Green Lentils

main courses

Sausage with lentils: A feast from France’s heartland

The Au P’tit Bistro is a smoke-filled, bare-bones cafe in the French village of Saint-Martin-Valmeroux, said David McAninch in Saveur. Here, in the mountainous Auvergne region, the food seems almost like “a pure, distilled culinary embodiment of Frenchness.” Dishes are prepared simply, the way they always have been, and every meal expresses the notion that it’s “downright righteous to eat and drink richly every day.”

Sausages with French green lentils is a classic regional specialty, usually prepared with saucisse d’Auvergne, a type of fresh pork sausage that’s hard to find in the United States. Sweet Italian sausages are a fine substitute. Simmering them in wine deepens their flavor and helps keep them moist.
Continue reading Sausages With French Green Lentils →

Short Ribs Braciole

main courses, taste unknown, winter

A ‘stick-to-your-ribs’ dish, Italian-style

Chef Andrew Carmellini confesses that, even after he became a professional chef, he never knew what braciole referred to. Then one day, while he was working at New York’s Café Boulud, a cook made it for a “family” meal, using his grandmother’s recipe—rolled-up flank steak with provolone cheese, prosciutto, and hard-boiled eggs, braised in tomato sauce.

Later, while traveling in Italy, Carmellini searched for braciole dishes and found only one—a version made with horse meat that was displayed in a butcher’s window in Puglia. In his new cookbook, Urban Italian (Bloomsbury), the chef-proprietor of New York’s A Voce admits that his version may be less than authentic. “But this dish is great in the depths of winter: real stick-to-your-ribs stuff, if you’ll excuse the pun.”
Continue reading Short Ribs Braciole →

Poohanpiglet Pancakes

breakfast, tastes scrumptious

(Yield: about 16 small pancakes, using 2 T of batter)

  • 1 cup all-purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 T sugar
  • 1 cup sour cream or milk or
    • 1/2 cup sour cream and
    • 1/2 cup sweet milk
  • 2 eggs
  • 2 T shortening, margarine, or butter
  • 1/2 cup fresh or canned wild blueberries, drained (optional)

Rub your pancake griddle or frying pan with the cut half of a turnip, or grease it with a little shortening or margarine. If you use butter, use half butter and half shortening or margarine.

Sift together in to a bowl the four, baking soda, slat, and sugar.

Melt the shortening and set aside to cool.

Stir in the sour cream or mile, or the mixture of sour cream and milk, beaten with the eggs.

Add the shortening.

Beat the mixture until smooth, by hand or in an electric mixer.

If you like small thin pancakes, add a very little more milk or water.

Pour 1 T of the batter onto the hot griddle as a test pancake to see if the driddle is the right heat. Bubbles wshould appear in less than a minute. When the pancake bubbles all over, flip it and brown the u nderside. Peek under it by lifing one edge of the pancake with a spatula to see if it is brown. Adjust the heat under the griddle, so that the panacakes come out golden.

Serve with any of the honey sauces, honey butter, plain honey, or syrup.

Try the pancakes with different kinds of honey.

From the Pooh Cookbook by Virginia H. Ellison, 1969