Monthly Archives: November 2011

Hash Browns

Posted on November 26, 2011 by Allison Woods

I think this method was originally in Cook’s Illustrated. By far the best hash browns recipe I’ve ever used. 2 medium russet potatoes, peeled and grated (about 1 1/2 cups) 1 Tb fresh minced parsley or chives,  or any dried … Continue reading →

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Jeffrey’s Salt Pork Gravy

Posted on November 26, 2011 by Allison Woods

From Jeffrey Stebbins. Call the paramedics before eating. 6T butter 6T Wondra flour 3c milk at room temperature 1 chunk salt pork 4 hard boiled eggs, diced Dice and brown salt pork. Melt butter over medium heat. Whisk in flour … Continue reading →

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Emmett Watson’s Corned Beef Hash

Posted on November 26, 2011 by Allison Woods

His recipe originally appeared in the Seattle Times on November 26, 1990. If you’d like to read the narrative, which is delightful, it’s here. Here’s the nuts and bolts version: 1 can corned beef (yes, canned is better for this … Continue reading →

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Figasa

Posted on November 26, 2011 by Allison Woods

This is another one from the old country. It is a relative of what we call foccacia here, but it’s soft. Also delicious and highly addictive. 375F 2 packages yeast dissolved in hot water 2c h2o with a bit of … Continue reading →

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Homemade “Almond Roca”

Posted on November 26, 2011 by Allison Woods

In medium saucepan melt: 1c butter 1c sugar 1c butter 3T water 1T white corn syrup Cook, stirring constantly to 290F. Should be caramel-colored and kind of foamy. Spread immediately in jelly roll pan. Be quick about this. It may … Continue reading →

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Anise Biscuits

Posted on November 26, 2011 by Allison Woods

These are not the biscotti you know. These are the ones of my childhood, soft, redolant with anise, growing harder as they age, requiring a cup of tea for dipping after a few days. My great-grandmother, Rina, probably brought this … Continue reading →

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Lemon Meringue Pie

Posted on November 25, 2011 by Allison Woods

You’re on your own for the crust. I make a real crust if I have time, and use some junk out of the frozen section if I don’t. My mom’s recipe. 325F 1-8” cooked cooled pie crust Filling 1-15 oz … Continue reading →

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Fondant a l’orange

Posted on November 25, 2011 by Allison Woods

Simple, lush, classic French. It doesn’t look like much, but it is melt-in-your mouth gorgeous on the tongue. Feel free to swear at me for not converting the weights—my scale does metric. prep: 30 minutes bake: 30 minutes 400F 2 … Continue reading →

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Southern Italian Lasagna

Posted on November 25, 2011 by Allison Woods

This has been a standard of mine for decades. I can’t attribute it as I can’t find it anywhere online. It’s divine, if a little fussy with so many ingredients. Worth the trouble. Makes 2 8×8″ pans 350F oven Sauce … Continue reading →

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Fifteen Second Carrot Cake

Posted on November 25, 2011 by Allison Woods

Prep Time: 5 minutes Cook Time: 60 minutes Ingredients 2 (8 ounces total) medium carrots 2 large eggs 1 cup (7 ounces) sugar 3/4 cup vegetable oil 1 teaspoon vanilla extract 1 cup stirred unbleached flour 1 teaspoon baking powder … Continue reading →

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