Take 3 lemons which are heavy and juicy for their size. Scrub them thoroughly. Do not peel. Slice them see-through thin. Don’t use the little pointy ends. A good way to get really thin slices is to freeze the lemons, then slice them on a mandoline or the slicer side of a box grater. Put…
Read More Shaker Lemon PieBy J. Kenji López-Alt INGREDIENTS 2 teaspoons potato starch, tapioca starch, or cornstarch 4 tablespoons cold unsalted butter, cut into 1/4-inch cubes 4 eggs (see Note) Pinch of kosher salt PREPARATION (sounds weird, tastes great) In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to the starch…
Read More Extra-Creamy Scrambled EggsI use Wondra flour to avoid lumps and a bit more butter or oil. When I skim the fat from the drippings, I use that instead of butter or oil. I also add parsley or other herbs, and salt and pepper to taste.
Read More How to Make Perfect Gravy from Turkey DrippingsMake cornbread: 1 cup flour, 1 cup cornmeal, 1 teaspoon baking powder, 1 stick of butter, 2 eggs, 1/2 teaspoon baking soda and 1 cup buttermilk OR 1 cup regular milk and no baking soda. Melt butter in 8 inch cast iron skillet in the oven as it preheats. Mix everything else in a bowl,…
Read More Thanksgiving StuffingToday’s recipe is from My Recipes and is by Foua Vang from St. Paul, Minn. S. won’t eat Brussels sprouts, but I do on occasion, so here is something we’ll try together. Ingredients 1 pound Brussels sprouts, trimmed, cut in half 2 tablespoons olive oil Salt and pepper 2 tablespoons honey 1 cup dried cranberries ½ cup…
Read More Honey-Roasted Brussels SproutsMake a yellow cake using a cake mix or a simple yellow cake recipe. Use vanilla and almond extract in equal amounts. Take 3 large peaches peeled and cut into small chunks or large dice and 3 large handfuls of blueberries rinsed and picked over, stems removed and shake them with a little flour. This…
Read More Summer Peach Blueberry Cake