Sunday, February 28, 2016

Alabama White Sauce


1 cup mayonnaise
1/2 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons ground pepper
1/2 teaspoon salt
1/4 teaspoon cayenne

Mix ingredients. Ideally, refrigerate 8 hours. Great with smoked poultry. 1 recipe makes 1 squeezy bottles.

Bacon and Kale

1 tablespoon lard
5 slices smoked streaky bacon
1 onion, finely chopped
500 g kale or spring greens, chopped
salt and pepper to taste

Fry bacon in lard until nearly crispy and fat is rendered. Fry onion in bacon fat until soft and translucent. Add kale to pan, one handful at a time and fry until it has given up water and fat, onions and bacon cling to leaves. Add salt and pepper to taste (bacon will probably make it plenty salty).

Serves 6.

Mac and Cheese

500 g maccaroni
2 tablespoons butter
2 tablespoons flour
500 ml milk
175 g cheddar cheese
1/4 cup grated parmesan
1/4 teaspoon cayenne pepper
125 ml creme fraiche
fresh ground pepper to taste
1/4 cup bread crumbs
butter to dot

Boil pasta according to directions (boil long enough or pasta will absorb too much of sauce and get dry), and put in baking dish. In the mean time, melt butter and cook flour without it browning. Slowly add milk, stirring constantly. Bring to simmer while stirring and cook for 1 minute. Slowly add cheeses without allowing to resimmer. Add seasonings and creme fraiche. Pour over pasta. Top with bread crumbs and dot with butter. Bake in preheated over at 150C for 10-15 minutes until hot.

Can also add crumbled bacon and/or jalapenos.

Serves 6-8 as a side.

Jalapeno Creamed Corn

2 tablespoons butter
1/2 medium onion, chopped finely
1 clove garlic, crushed
2 jalapenos (or to taste)
1 cup whipping cream
2 cups frozen sweet corn
2 tablespoons sugar
1/2 tsp. salt (or to taste)
pepper, to taste

Heat butter in caste iron skillet. When foam subsides, add onions and fry until they soften and turn translucent. Add garlic and jalapenos, and stir. Add cream and sweet corn. Simmer over low heat until cream reduces and thickens, about 15 minutes. Stir in salt, sugar and pepper.

Serves 6-8.

Wednesday, April 2, 2014

Welsh Cakes

This is the recipe off the back of the baking stone box.

  • 250g/8oz self-rising flour
  • 75g/3oz butter
  • ¼ tsp salt
  • 75g/3oz currants or raisins
  • 75g/3oz caster sugar
  • 1 large egg
  • 3-4 tbsp. milk
  • caster sugar and cinnamon for sprinkling
In a large bowl, rub the fat into the flour.  Add the dry ingredients, then the egg and sufficient milk to make light dough. Transfer the dough to a lightly floured flat surface; gently knead the dough until flat and about ¼ inch thick. Cut into ½ inch rounds* and place on a lightly buttered baking stone over a medium heat.  Bake on each side for about 5 minutes until golden brown and soft in the middle. Eat hot, dusted in sugar and/or cinnamon and spread with butter.

*This is what it says in every translation of the recipe on the back!  We make them about 4-5 inches in diameter, I think.

Wednesday, February 12, 2014

Simple Beet Salad

Makes: 4 large servings
  • 2 pounds (~900g) beets
  • 2 cloves garlic, crushed
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • salt
  • pepper
  • plain thick or set yogurt
Boil or roast the beets until done (pierced very easily with a fork) - check after 1 hour and then go from there. Peel the beets and cut into bite-sized pieces.  Toss with the garlic, oil, vinegar, and salt and pepper to taste.  Let sit in the refrigerator a few hours or overnight.  Serve with yogurt.

Monday, January 20, 2014

Brussels Sprouts with Cheese

Makes: 2 servings

  • ~20 Brussels sprouts, trimmed and halved (enough to make one layer in bottom of pan you're using)
  • 1½ tablespoons olive oil
  • grated cheese of your choice (recommended: gruyere, parmesan, appenzeller...)
  • salt & pepper
Toss sprouts with half a tablespoon of the oil.  Heat the other tablespoon in a skillet over low/medium-low.  Place the sprouts in the skillet in a single layer cut side down and sprinkle with salt.  Cover and cook ten minutes.  They should be well browned on the bottom.  Stir around a bit over higher heat.  Remove from heat.  Sprinkle with cheese, salt, and pepper to taste and serve immediately.