James Peytons’ chipotle enchilada sauce Featured in the March 1991 issue of Texas Monthly The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Ingredients •3 to 6 canned chipotle chiles; reserve adobo sauce •3 cloves garlic, minced •1 teaspoon […]
Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va. Ingredients Serves about 10 2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats (I just used chicken and ham) 3 medium diced potatoes (I would use less […]
Chicken Stock Ingredients: 1 lg. chicken 2-3 lbs. 1 kg. Onions 2 medium roughly diced Leek 1 medium white part only, roughly diced Celery 2 stalks roughly diced Garlic 2 cloves halved Cinnamon 1 stick Or 1 pinch of ground cinnamon White peppercorns 1 tsp. Any type of peppercorn will do Bay leaf 2 Fresh […]
The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid. The MANDATORY recipes for this challenge were the Pita Bread and the Hummus. I chose to make the falafel and cucumber […]
Satay… did someone say satay? The January 2010 Daring Cooks challenge was hosted by Cuppy of Cuppylicious and she chose a Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. (thankfully it was pork satay and not anything like we saw for sale in Laos) Notes for the challenge: 1. Use […]
I did it – I joined the Daring Cooks! Since I have had to put the culinary portion of my Food and the Media Certificate on hold whilst I complete a couple of PhD courses, I am missing the weekly challenge of cooking something new. I thought the Daring Cooks was a great way to […]
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