Tag Archives: Old cookbooks
Brownies, taking away the taste of failed muffins.
Michelle was unhappy; Steve, somewhat stuffed. Several weekends of new recipes resulting in miserable muffin failures had wasted many cups of our precious frozen blueberries as well as other Gourmandistan goods. The first batch of blueberry muffins was too bland … Continue reading
Filed under Cooking, Food, Recipes, Vegetarian
Linzer Hearts still beating after all these years
Michelle’s spattered and battered paperback edition of The Silver Palate Cookbook is full of notes, as during the Eighties it was one of our most-used volumes. We don’t turn to it much these days, as it seems a bit dated … Continue reading
Filed under Cooking, Food, Recipes, Vegetarian
The agony and the apricot-y
Once upon a time, when much younger and much more energetic, Michelle made cookies to share with friends and family for the holidays. Of course, Michelle being who she is, these cookies were very, very good—but also took up very, … Continue reading
Filed under Cooking, Food, Recipes, Vegetarian
Struggle, strive, squash.
Winter squash is work. Peeling is a chore and cutting can be terrifying, as the heavy flesh resists even the sharpest knives. And many times our local squash can be a little disappointing, our butternuts and acorns lacking a certain … Continue reading
Filed under Cooking, Food, Recipes, Vegetarian
First peek at peach season.
While peaches have appeared at our local markets, the best part of our region’s yield may be yet to appear. Steve wasn’t too impressed with the size or flavor of the fruits we found last weekend, so he was judicious … Continue reading
Filed under Cooking, Food, Recipes, Vegetarian
A side dish for all seasons
One of Michelle’s recent rummagings of antique store cookbook sections resulted in a copy of Roy Andries de Groot’s 1966 Feasts For All Seasons. De Groot’s books were a big influence on many of the 1970s and 1980s California chefs—particularly … Continue reading
Filed under Cooking, Food, Recipes, Vegetarian
A better bacon for pasta carbonara.
Steve’s guanciale has been sectioned, sealed and frozen, but not before we put some to a very good use. We’ve long been fans of pasta carbonara, even championing Calvin Trillin’s effort to change Thanksgiving into National Pasta Carbonara Day. (Trillin … Continue reading
