Eggs Goldenrod Recipe courtesy of Betty Crocker. Thanks to the Sellers Family for sharing this wonderful dish with me! This was the first dish my wife ever cooked for me. I was hesitant to try it but, it is deceptively delicious. A simple recipe, you surely have the ingredients in your kitchen. My wife served it for dinner but, it is also a marvelous brunch dish. I had never heard of Eggs Goldenrod and thought it was something her midwestern parents had come up with. However, I couldn't be more...
New England-Style Corned Beef and Cabbage Serves 8 to10 A Note from the Chef: I suppose I should first mention the beef itself. Brisket is a very large meat area, one of eight "Primal Beef Cuts". There are eight initial cuts made when the steer begins the butchering process. These cuts are then separated into "Sub-Primal Cuts", like steaks and roasts. The brisket is located on the lower chest of the steer, with large amounts of connective tissue. This requires it being cooked for a long time...
Fromage Blanc (Farmer's Cheese) I have used this recipe in my cooking classes for years. It's easy to make and a fun addition to an appetizer party. Yields 2 4oz. Ramekins Ingredients 1 quart whole milk 1 cup buttermilk 1 tablespoon white vinegar (or fresh lemon juice) ¾ teaspoon salt (fresh herbs) if desired Directions Heat milk to 175 degrees Add vinegar or lemon juice Turn heat OFF. Gently stir for about 3 minutes. If curds are not forming, add...
Chewy Chocolate Chip Cookies Makes about 24 cookies Ingredients: 2 cups plus 2 tablespoons (10 ½ ounces) all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1½ sticks (12 tablespoons) unsalted butter, melted and cooled 1 cup packed (7 ounces) light brown sugar ½ cup (3 1/2 ounces) granulated sugar 1 large egg 1 egg yolk 2 teaspoons vanilla extract 1½ cups (9 ounces) semi-sweet chocolate chips Directions: Adjust oven rack to the lower-middle...
Super Bowl Chili A Note From the Chef: This is my dad's Super Bowl Sunday Chili recipe. Today, when I make it, I saute the onion and bell pepper and brown the meat first. However, I remember my dad just dumping everything into the pot, giving it a good stir, bringing it to a boil and then, he turned it down to a simmer and let it cook for 30 minutes. During those 30 minutes he would prep bowls of accompaniments like, sour cream, green onions, tomatoes, shredded cheddar cheese, "Frito's" corn chips...