freySite
the life and times of J T Frey
Our girls went through a phase where every bowl of popcorn needed a very liberal dusting of cheddar cheese powder. Supplying such prodigious quantities of that powder led me to Alton Brown's recipe for popcorn seasoning — and 1 pound bags of cheddar cheese and buttermilk powder. When the cheddar popcorn craze ended, I needed something to use those ingredients. Grab a bag of ripple-cut chips and this dip and forget the popcorn.
Just like the dip made by a heck-of-a-good company.
I love Baltimore crab soup: the plethora of vegetables, the spicy hint of Old Bay in the broth. The one thing I've found in many incarnations I've sampled is that the crab really is lost to the rest of the components in the soup. Why add a $30/lb ingredient (complete with bits of shell) that will be masked and overshadowed when boneless, skinless chicken thigh also falls to shreds when cooked long enough — just like the crab typically found in this soup.
Vegetable soup isn't something we have too often at home. This recipe uses taste memory to fool me into thinking there's protein present. It's got all the vegetables and seasoning of Maryland (or Baltimore) crab soup, which are forward enough in that soup to make the crab take a back seat. Voila: same flavor, no meat. (Yeah, I do use chicken stock but you could easily use veggie stock to go fully meatless.)
While driving by the island's largest banana plantation in St. Lucia, our jeep safari tour guide mentioned that when she was younger her mother would turn any overripe bananas into fritters. We always seem to have overripe bananas, so I gave it a try. This is a combination of Martha Stewart's recipe and another I found online, with some leavening added to make them less dense.