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Showing posts from October, 2018

New School Tuna Casserole

This is from Cooking Light . It's a tangy alternative to the regular tuna casserole and I like them both. We adapted it slightly, using more salt (as always with CL recipes), regular egg noodles instead of whole-wheat, and tarragon instead of dill (it's what we had on hand). We also forgot to pick up chicken stock so used all milk for the sauce, embellishing with a judicial splash of Worcestershire. New School Tuna Casserole Serves 6 generously. Step 1 12 ounces uncooked egg noodles Preheat oven to 375°F. Cook noodles until very al dente. Step 2 1 tablespoon oil 8 ounces mushrooms, chopped 1 cup chopped onion 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme leaves Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly. Step 3 2 tablespoons unsalted butter 3 tabl

Gingersnaps

These are from "Cookies Unlimited" by Nick Malgieri. It is a simply wonderful cookbook and we've never made anything that didn't work or that we didn't like. Considering how many recipes we've tried, that's an impressive record. This was the first recipe I made and the one that made me buy the book. These are classic crisp, spicy gingersnaps truly worthy of the "snap" in their name. Simple and delicious. Gingersnaps Makes about 40 cookies 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 12 tablespoons (1-1/2 sticks) unsalted butter 1 cup sugar, plus 1/2 cup for finishing 1 large egg 1/4 cup molasses 1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. 2. Combine the flour, baking soda, salt and spices in a bowl; stir well to mix. 3. In the bowl of a standing electric mixer fitted with the paddl