I love Crosse and Blackwell seafood cocktail sauce. For the longest time every recipe I used for that kind of sauce has required lots of lemon juice. Yet when I read the label for C&B, lemon juice was not explicitly mentioned (unless it qualifies as "spices"). This recipe uses no lemon juice an…
Tomatoes and garlic submerged in olive oil in the compay of fresh basil and other herbs, cooked very slowly and at a low temperature: that's confit. The tomatoes have a sweet, unctious, jammy consistency to them. The garlic is ever-so-slightly toasted, sweet, and spreads like butter. And the oil —…
Adapted from a recipe I found online (source: Ted's Bulletin, an upscale comfort food diner in Washington). My daughters love tomato soup, but aren't excited for any deviation from basic tomato flavor — I once added some ginger and was chastised for making the soup "too spicy." This recipe elicits…
Serves 4 adults. This recipe is a mashup of several salad recipes we found online and in cookbooks. The roasted squash, pumpkin seeds, and smoky gouda are meant to evoke a feeling of fall. We happened to have a bottle of grenadine on hand (Juliet had a thing for Shirley Temple sodas at one point)…
Serves ~ 6 people. 1 lb black beans 1 large yellow onion (minced) 1 large green bell pepper (minced) 1 large red bell pepper (minced) 1 garlic clove (minced) 2 tsp paprika 2 tsp ground cumin 1 tbsp dried oregano 1 bay leaf 1/2 cup chopped, cooked bacon 2 tbsp bacon grease 2 cup chicken broth or sto…
Juliet was browsing a crock pot cookbook one day and came across a recipe for Indian-spiced lamb meatballs. Being a big fan of lamb curry, she voted it into our menu for the week. We're all glad she did. This variant of the original recipe tailors the flavor to our tastes and scaled-back to enough…