Category: By Ingredients

Roasted Brassicas

Roasting is an easy way to prepare any of the stalky brassica varieties, including broccoli, cauliflower, broccoflower, broccolini, and so forth. Preheat an oven to 400° or so. Prepare a baking sheet or shallow metal roasting pan. (Optionally lining it with foil or parchment simplifies cleanup.) Cut the brassicas into florets. (Broccolini stalks are so

Grilled Cheese

Step by step: heat pan, then turn it down to low-med. put butter in pan. add sandwich, rub it around in the melty butter. cover. wait 1 minute. check inside for melt, bottom for color. 30 more seconds if needed. remove sandwich, add butter, flip sandwich back into pan, rub around in melty butter. cover.

Barley porridge

Simmer 1/2 cup barley in 2 cups of almond milk. Use the lowest possible heat; almond milk boils over if you look at it sideways. In about 45 minutes, the grains will have absorbed all the almond milk. Options: add a couple of eggs to the hot pot, spoon hot barley on top, put the

She-crab soup

She-crab soup is absolutely my favorite soup in the entire world. I’m still working on my own definitive version. Until then, enjoy a bit of history highlighting the culinary excellence & influence of Black Charlestonians. https://undiscoveredcharleston.com/2012/03/13/the-lost-recipe-of-william-deas/ William Deas’ Shrimp Soup 2 cups cooked, shelled shrimp 2 tablespoons butter 1 small onion, chopped 1/4 teaspoon black

Pickled carrots (& onions)

Shred carrots. Slice onions across, then chop the rings so they break apart into lengths. Stuff into Mason jar. In a small saucepot, simmer together 2 cups vinegar (apple cider, white, distilled, red… balsamic is a step too far and I do not recommend), 1 cup (? maybe less?) sugar, spices (pickling or some combination

Scalloped Potatoes

Ingredients: Potatoes, onion, butter, cream, flour, Parmesan, pepper, salt. Options: ham, garlic. Method: Cast-iron skillet; medium hot (350ºF) oven for over an hour. Pre-heat oven (and pan, while you are collecting your ingredients). Butter bottom of skillet. Slice onion, cover bottom. Slice potatoes (mandoline if you have one), layer. Sprinkle with flour, parmesan, salt, pepper,

Focaccia

I wish I had known twenty years ago that we could have home-made focaccia as often as we wanted and with just fifteen minutes of effort. Start by making a basic no-knead bread dough: this step takes less than ten minutes. In a large bowl, mix three cups of all-purpose flour, a teaspoon and a

No-Knead Bread

I tried to bake bread one or two times in my twenties, failed horribly, and then didn’t try again for twenty years. I might have waited another decade if it wasn’t for the disruption of the Covid lockdown, when getting a fifty pound bag of flour delivered seemed like a more sensible choice than going

Enchilladas

Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but

Modernist Mac & Cheese

While I personally prefer a Cheddar Pasta with loads of vegetables cooked into the sauce, my son likes his mac & cheese closer to the modern American style. To make this style of sauce, you need one unusual ingredient, sodium citrate, a type of salt which acts as an emulsifier. It’s available at Amazon, with $10 getting