Archive for April, 2014

Savory Dumplings-Staples of our Ancestors’ Kitchen

I like to remind bakers about dumplings. That is European style dumplings-matzo balls, gnocchi, potato dumplings, and späetzle, not stuffed Asian dumplings, which are in a category all their own. Large or small, sweet or savory, dumplings are little round balls, spheres, or small fat sausage shapes made from flour, potatoes, semolina, or breadcrumbs, then boiled.

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Convenience Foods Make Weeknight Cooking a Snap

Poultry is the ultimate weeknight supper. But how to jazz up the old standbys and not add alot of time in the process? Enter the boneless chicken breast since the bone-in breasts and legs cook at drastically different times. They cook exceptionally fast and are extremely versatile.

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Let’s Make A Little Beef Stew

Stews used to be relegated to winter cooking, but with the crock pot, I realized that a good stew is all-season comfort food. Stews are a great lunch as well as supper, too. Put on a batch of rice in the rice cooker and voila, excellent satisfying meal in the making. Slow moist heat is what the slow cooker specializes in, so stews are one of the premium dishes to make in them. Most novices go for a chili (bean stew) or meat stew first.

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Baby Beef Stew Classico


I thought I better put one other one-serving down-home-style, nothing fancy, lottsa veggies, mom’s beef stew in the NYMSC for Two book since I use the 1 1/2 quart slow cooker so often. I cut my own stew meat from…

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Merlot Beef Ragôut


Here is a wonderfully classic beef stew adapted from a recipe simply called Beef en Casserole once on the menu at the now defunct Russian Tea Room in New York City.  I use a quality Merlot red wine, since the…

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Frito Pie

Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions and, if you’re feeling flush, pickled jalapenos and sour cream.

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