[I nearly forgot about this article, so with winter is coming to a close here in California...] Gratins are an excellent merging of comfort food and decadence. I mean, what do you do with leftover winter squash or root vegetables? Add cheese! Add cream! Bake until bubbly!
Members of the onion family, such as leeks and [...]
Tag Archives: stews, casseroles
Two winter gratins: squash and leek, cauliflower and fennel
Sunday, 15 March 2009
An extremely untraditional cassoulet involving green lentils
Thursday, 18 December 2008
I often enjoy dishes made with chickpeas and lentils. But my répertoire is deficient in recipes where these delightful legumes participate.
So this brings me to the cassoulet, or rather “cassoulet,” which I recently made. The only vaguely French ingredients are green lentils (from France, yet not the Flageolet beans of traditional cassoulet), duck confit, bay [...]
Americans say chicken stewed in red wine; French say Coq au Vin
Saturday, 22 November 2008
Over here in the West, Autumn hasn’t decided yet to descend upon us. But when the weather does turn cold, it’s hard for me to resist tender poultry steeped in a rich sauce. This recipe is adapted from the coq au vin recipe in The Joy of Cooking. Many steps, but worth the time. It’s [...]
Macaroni and cheese: simplified (somewhat)
Monday, 28 January 2008
The search for the ultimate macaroni and cheese never ends. That’s a good thing, too, because it’s fun to try out and taste more dishes made of pasta and cheese.
Tonight’s version was based on the creamy baked mac-and-cheese by Deb of Smitten Kitchen. The main draw was the avoidance of both pre-cooked pasta and cheese [...]
Baked macaroni and cheese
Sunday, 21 January 2007
I have this fond memory of the cheesy, creamy goodness of the baked macaroni and cheese from the Netscape cafeteria. That memory cropped up recently, along with the thought, “Hm, it’s been a while since I’ve made or eaten mac-n-cheese.”
This recipe is influenced, of course, by others: The one from The Joy of Cooking (1997 [...]
Chili with chicken and chocolate
Sunday, 17 September 2006
You can substitute ground turkey for the chicken. But don’t omit the chocolate —it’s the key to the flavor. While I discard the stems from the dried chili peppers (serrano and chipotle), I use the seeds as I savor that heat! But feel free to discard the chili seeds, or even use a milder [...]
Lentil Stew
Monday, 16 February 1998
This stew usually tastes better the next day. I haven’t figured out a good substitute for fresh basil leaves, i.e., when they’re out of season. You could try dried basil, using about a third the amount called for. Try fresh parsley or fresh sage or fresh rosemary, or mix thereof.
