It has a tantalizing tart/sweet thing going on ~ an amazing tangy lemon favor with just a little bit of sweetness! It is the absolute perfect combo of ingredients and 4 days later, it was still as fresh as the first day and then it was gone…
It is the best pound cake EVER and will be on my holiday dinner table!!!
Over the years, I’ve tried many variations of this biscuit and never achieved a “great” crusty top layer until by accident recently. Here’s how it went:
So back in the oven they went and when they came out and I bit into one, Voila! I was shocked! They were a beautiful golden brown, tender inside with a very crusty, cheesy, garlicky top!
So, I was pleased to have my first tilapia experience at a restaurant with my boss and co-workers when I was in the working world not so long ago. I saw tilapia on the menu but had never heard of it. I was curious and then thankfully someone before me ordered it. I was saved a lot of embarrassment as I would’ve definitely called it “till-up-eeee-uh!”
It was a beautiful cool fall day yesterday and Bill was busy working up an appetite burning brush in the back yard. Much later, he was one happy man when I served him this incredibly delicious hearty dish for dinner. I was happy with it too! Woo hoo!
He explained as a way of celebrating a growing focus on regional American cooking, The Harvard Common Press has re-jacketed its classic America Cooks series, including this cookbook by Fertig.
Here’s what Patricia went on to say about the cookbook: “For those of us who grew up with cherry trees and fresh raspberries, corn and tomatoes fresh from the garden, bushels full of peaches and apricots from the farmers’ market, and all those homemade layer cakes, pies, and yeast rolls, Prairie Home Cooking is much more than a nostalgic journey. It is pure inspiration, encouragement to head back into the kitchen and recreate the bliss of our childhood."
But, it does contain a plethora of old-fashioned recipes and new ones too, informative cooking tips and heartwarming, charming stories about the people and places of the heartland; an area that has sadly been overlooked by both the east coast and west coast food writers.
I’m a breakfast lover and by coincidence that is the section I first opened the cookbook to ~ St. Louis Gooey Butter Coffeecake. That’s definitely a gooey St. Louis standard and one of my favorites to bake and enjoy.
Move on to Old Country Sour Cream Breakfast Crêpes, or how about Amish Friendship Pancakes slathered with melted butter and maple syrup, or maybe a couple of spoonfuls of Asparagus, Goat Cheese, and Fresh Herb Bread Pudding or a savory Ohio breakfast of Smoked Turkey Hash.
And at last, on to dessert: a couple of dainty Thumbprint Cookies, a slice of Lemon Verbena Pound Cake with Lemonade Glaze, Blitz Torte, Honey Custards with Warm Spiced Berries or one that sounds just like my favorite cake from childhood that Mom baked: Black Walnut Applesauce Cake. YUM! The trick for me now is finding someone wanting to share a stash of black walnuts!
As I’ve said, “I have a weakness for cookbooks and read them like many women read a romance novel, always looking for new creations and interesting facts.” Prairie Home Cooking is not only packed with delicious recipes that will excite your taste buds, it’s a good read!
Pork is leaner and healthier than it used to be but may not contain enough fat to remain succulent ~ this is when marinating comes to the rescue. This is a simple marinade that is not too sweet. It’s easy to make with ingredients you most likely have on hand.
In 1992, American Home Food Products bought the Roettele family’s business and ten years later; in 2002, Con Agra became the owner of Rotel tomatoes.
It’s still the same product as when Carl started production of it and if you’ve never tried it, it’s the perfect ingredient to include in a recipe like this one. It gives the cube steak and mushrooms a zesty, spicy tomato flavor.
Italian sausages; hot or sweet, are delicious things ~ combine them with some luscious grapes and you have a mouthwatering dish.
The grapes pop and burst their sweet juices as they cook slowly scattered around the sausages.
The sauce is excellent, but there’s just not enough of it so I doubled it and it could even be tripled.
I mixed red and green grapes ~ don’t bother; you won’t be able to differentiate the colors or taste after cooking.
|Hot and Sweet|
1-1/2 pounds sweet Italian sausage
6 tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
Preheat the oven to 500 degrees.
Melt the butter in a large roasting pan over low heat.
Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea