Meanwhile, Back in the Kitchen

Another rerun - from 2004. Yes, you heard me ... pie crust. Its always a touchy subject among cooks and I can't blame anyone for using the pre-made ones in the red box (Pillsbury?). I have to admit they really are the best commercial alternative to homemade. However, this recipe is the easiest and most foolproof I've ever found. Once when Rose was making it, she accidentally added an extra 1/4 cup of water and wound up with something like a thick batter. We improvised by sprinkling extra flour in until it looked right and ... voila! A delicious, flaky pie crust with no problem. Now that's hard to beat. It is from The Man Who Ate Everything by Jeffry Steingarten. Marion Cunningham, baker extraordinaire, made about a zillion pie crusts while detailing every step along the way so Steingarten could get it just right. The beauty of it is that this makes a lot more dough than you need so you don't have to worry about scrimping to get the crust just perfect when rolling

 This is from The Wall Street Journal's regular Slow Food Fast column which features a different chef each month. I clipped the recipe way back in 2019 and it doesn't show up on the WSJ website but it's from Al Forno chef Johanne Killeen. We liked it so much that I'm picking up her On Top of Spaghetti cookbook from the library. (Also, how can you resist that book's name? You can't!) It was so easy that I didn't change a thing. And it was delicious. Note: every other place carrying this recipe has these changes from what the WSJ printed: 2 c. cream, 1-1/2 oz. Parmesan and fontina, and gorgonzola, 4 oz sliced fresh mozzarella. I will try these some time also. Baked Pasta with Tomato, Cream and Five Cheeses Step 1 1 pound penne rigate Heat oven to 500°. Boil pasta until just shy of al dente, about 6 minutes, and drain. Step 2 1 cup heavy cream 1 cup chopped canned tomatoes 1 ounce Parmesan 1 ounce coarsely grated Fontina 1 ounce crumbl

I first shared this in 2005 and it is well worth sharing again. It's one of my all time favorite recipes and really the only way that I make salmon. I've tweaked it a bit. It came from a diabetic cookbook, which is hard to believe considering how delicious it is. Step 1: 1 salmon fillet (1 pound total), room temperature, cut into 4 pieces Salt and pepper Olive Oil Brush salmon with oil and season. Bake at 475° on a lightly oiled, foil-lined cookie sheet. Bake exactly 5 minutes, then turn salmon over and bake another 5 minutes. Step 2: 1/4 cup mayonnaise 2 teaspoons lemon juice 2-3 teaspoons horseradish 2 teaspoons drained capers Whisk together. Top each serving of salmon with a heaping tablespoon of sauce.

First published here in 2005, it's time for a reprint! Especially during Lent! I don't know where my mother got this recipe but it is the touch of nutmeg and the walnuts that make it shine. I often leave the nuts out so don't let those stop you in making this. It was one of our favorites growing up and my kids love it too. Step 1: 2 tablespoons shortening 2 tablespoons flour 1 teaspoon dry mustard 1/8 teaspoon nutmeg 1 teaspoon Worcestershire 2 dashes Tabasco 2 cups milk Make a white sauce. Stir over low heat until thickened. (For instructions on making a white sauce, take a look at the recipe for Pasta Baked with Bechamel and Parmigiano ... bechamel is Italian for white sauce.) Step 2: 1/4 cup grated Parmesan 12 ounces tuna Sautéed sliced mushrooms (optional) 1/3 cup broken walnuts (optional) Add cheese, stir until melted. Add remaining and heat to serving temperature. Serve over rice or noodles.

From Perfect Cakes by Nick Malgieri; I edited these instructions for simplicity's sake.   I first ran this recipe in 2004 and all these years later it is still my go-to pound cake. It isn't fussy but it is simply delicious. It never fails, it lasts a long time and my husband has found that a thin slice is almost as good as a donut with his breakfast. Plus you will impress your friends who didn't know people made pound cake anymore. Sour Cream Pound Cake Step 1: 3 cups flour 1/2 t. baking soda 1/2 t. salt Preheat oven to 350°. Butter and flour 12-cup tube or Bundt pan. Stir together flour, baking soda, and salt. Set aside. Step 2: ½ pound butter, softened 2¾ cups sugar Beat on medium speed until very light, about 5 minutes. Step 3: ½ t. lemon extract ½ t. orange extract ½ t. vanilla Beat into batter (I also have used 1½ t. vanilla instead of the above combination). Step 4: 6 large eggs Beat into batter, one at a time, beating until smooth after each addition. Step

 This is perfect for a meatless meal anytime. It was on one of those handy, dandy recipe cards in Cook's Country way back in 2018. The photo isn't preposessing but it is simply delicious. AND inexpensive! Don't skip the parsley. For me, that makes the dish.  This is mildly flavored so it might be good for kids. Also, since the zucchini is shredded and the chickpeas are mashed up some, it might be easy to slip past kids who might otherwise balk at such ingredients.  This is also good without the red pepper flakes if you have people who can't eat those. They designed this recipe to be made sequentially in one pan. I'd rather make two and have the rest done at about the time the pasta is. If fewer pans matters more, then cook and drain the pasta. Use the Dutch oven to make the "sauce." Linguine with Chickpeas and Zucchini 1 pound linguine 1/3 cup extra-virgin olive oil, plus extra for serving 4 garlic cloves, sliced thin 1/2 teaspoon red pepper

Taste of the South photo (in a few days I'll put my own photo in here) Traditional for Mardi Gras, this is worth spending the time on.  A few years ago Taste of the South magazine published this recipe. I'd only had store-bought King Cakes and they were no treat, believe me. So I gave this a whirl. Not only was it easier than I thought it would be, but it was absolutely delicious. In fact, my friend Patsy, who grew up in Dallas, said she'd never had one that tasted so good.   I hereby pass it along to anyone who wants the real reason to celebrate right before Lent begins.  I didn't have the traditional purple colored sugar to go along with the green and yellow, but red makes a nice display also! After all, it all tastes the same. Leftovers freeze well. Or you can look at it as the perfect opportunity to share with friends and family. Everyone likes it when I make King Cake! Also a 12" wreath is quite large. I always vow to make two smaller wreaths. Maybe this is t

This is absolutely delicious and makes a simple but taste-filled dinner. It's also darned good when heated up in the morning for a flavorful breakfast if your taste runs to goat cheese early in the day. It's from Gordon Ramsay's Home Cooking although you also can find the recipe at his website . The recipe has you broil it until the top is cooked but we don't have an oven-proof nonstick pan. We simply cover the pan and cook it for a while on a low heat until it is set all the way through. I'm leaving the broiler instructions if you've a mind to go that route. If we have basil we use it. If we don't, it is still delicious. Bacon, Pea, and Goat Cheese Frittata Serves 4-6 INGREDIENTS Olive oil, for frying 8 rashers of smoked bacon, chopped into bite-sized pieces 1 red pepper, seeded and sliced 3 scallions, trimmed and sliced diagonally 1 cup frozen peas Handful of basil, leaves roughly chopped 4 ounces goat’s cheese 8 eggs, beaten

Brahaman Chicken from India You don't have to use this variety in these delicious sandwiches! This is a Bon Appetit recipe that we came across in one of my daughter's cookbooks. It delivers on so many levels, first of which is extreme flavor. It's easy and can be made ahead, so we had it last weekend when we were spending most of our time watching football playoffs. (Hey, someone's gotta do it!) Tandoori Chicken Sandwiches Ingredients Sandwiches 6 skinless boneless chicken breast halves 2 tablespoons fresh lemon juice 1 cup plain yogurt 2 tablespoons chopped fresh ginger 2 garlic cloves, chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon turmeric 12 slices sourdough bread Indian mayonnaise 1 cup packed fresh mint leaves 1 cup packed fresh cilantro leaves 1 jalapeño chili, seeded, minced 3 tablespoons chopped onion 2 teaspoons cider vinegar 1/2 cup mayonnaise For Sandwiches: Step 1 Arrange bon

Once again we have the playoffs coming and once again I bring you this popcorn that will delight anyone who enjoys a little spice with their popcorn crunch. This came from Gourmet long, long ago. It doesn't look any different from regular popcorn as people found out at the Christmas party that I brought it to. I tried to warn everyone but all night people kept coming up to me and saying, "What did you do to that popcorn?" Granted. that doesn't sound like a positive reaction but almost everyone asked for the recipe. After a very long delay, here it is! Hot Pepper Popcorn Step 1: 3 tablespoons unsalted butter 3/4 teaspoon Tabasco 2-1/2 quarts unsalted popcorn In a small saucepan melt butter with Tabasco and drizzle it over popcorn in a large baking pan, tossing well. Step 2: 1/2 teaspoon salt 1/4 teaspoon cayenne In a small bowl combine salt and cayenne, sprinkle the mixture over popcorn, tossing it. Bake popcorn in a preheated 300-degree oven, stirring once or twice f

Believe it or not this is from an Italian cookbook. Be sure to use good canned tuna in this. That means Albacore Tuna. I also could see using chunks of sauteed fresh tuna. My family would like either. However, the canned tuna makes it a midweek meal because I don't have to get fresh fish. TUNA RISOTTO Step 1: 1 onion, minced 2 tablespoons olive oil 2 cups Arborio rice   Sauté onion until softened. Add rice and cook until well coated with oil. Step 2: 1 teaspoon salt 1/2  cup dry white wine 6 cups chicken stock   Add salt and wine and cook, stirring, until wine is absorbed. Add stock and cook risotto-style (adding 1/2 cup stock at a time and stirring until absorbed). I tend to add 4 cups of stock, let it get absorbed by simmering, and then add the rest of the stock the "right" way. Its not "proper" but gets the same creamy effect and I can use that initial simmering time to make salad and dressing, etc. Step 3: 12 ounces canned tuna, drained, broken int