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Servings: Group
Complexity: Easy
Total Time:
From Kathie Dever's September 1993 Fallsmead Forum Cooking and Entertaining Column: And a good time was had by all!! (At the Fourth of July celebration - magna cum terrific!) If you missed it, we missed you and we're sorry you missed a good time. This year's successes will add to next year's celebration plans, and, although it won't be a 25th anniversary, I'm sure the things you liked the most (say it loud to the Board!) will be back again. I don't know how many people asked me for the following recipe. I have never made it for a small crowd, but it's what we call a forgiving recipe, which means that being a little off in the amount of a certain ingredient is not going to matter a whole lot. Every time we have served these beans, people have raved.
They are particularly nice reheated once or twice and even seem to improve after being frozen, thawed, and reheated. So, divide this by the number of servings you need and get going. Substitutions and experimentation are invited.
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Servings: 2
Complexity: Easy
Total Time:
From Kathie Dever's May 2012 Fallsmead Forum Cooking and Entertaining Column: Jim and I have been alone in the house for several years, but I still have trouble paring down my cooking for just two people, which leaves us regularly swimming in leftovers. Some recipes just do not scale down well and sometimes the reduced size leaves me searching for a miniature cooking vessel. Happily, I came across this recipe for one of my favorite dishes, which not only cooks faster and has the same lovely golden brown crust as my original recipe — it also needs only one pan. Yessss! It serves two generously.
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Servings: 6
Complexity: Easy
Total Time:
From Kathie Dever's July 1992 Fallsmead Forum Cooking and Entertaining Column.
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Servings: 4
Complexity: Easy
Total Time: 45 minutes
From Kathie Dever's April 2009 Fallsmead Forum Cooking and Entertaining Column: Years ago, after having made luscious, homemade macaroni and cheese, my family had the temerity to tell me they actually preferred the mac & cheese in the box. (!) Mindful of this revolting experience and in a hurry for dinner one night, I brought home a box mix of scalloped potatoes. BIG mistake!! It was more awful than I could possibly relate. Later, I resolved to salvage my damaged reputation and found this recipe from the wonderful folks at Cook's Illustrated. The technique is clever and you can have the dish on the table inside 45 minutes. The cheese makes a lovely, golden brown crust, but I am thinking buttered bread crumbs would be equally as good -be careful not to let them get too brown, however. Be sure to use a food processor to get the slices thin enough. The only complaint I heard was that there were no leftovers. Like that was my fault.
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Servings: 1
Complexity: Easy
Total Time:
From Kathie Dever's May 2009 Fallsmead Forum Cooking and Entertaining Column: One of the best things about summer picnics is potato salad. Although this recipe is from Cook's lllustrated's The New Best Recipe, it is exactly the way my catering company made it. The key is getting the vinegar on the potatoes while still warm - it makes a huge difference in the flavor. I am not fond of hard-boiled eggs in my potato salad, although it is very American, and I like something red, like minced sweet red peppers or sliced radishes in mine. Also, you could substitute scallions for the red onion and chopped chives for the parsley. Here is an easy way to mince celery. Put the rib curved side up on a cutting board and "spank" it, fairly hard, with the flat side of a chef's knife until it is basically flattened. Then thinly slice across the grain or strings. This technique breaks down the fibers so that you get a really nice, fine mince. I actually like this salad as much without the mayonnaise as with it. Keep it cold on the serving table by nesting the bowl in a larger bowl of ice and some water.And don't leave it at room temperature for more than two hours. The mayonnaise has always been labeled the guilty party in spoilage, but it is actually the starchy potatoes that go bad in the heat. Enjoy!
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