Tag: Peanut-Free
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Chinese-Irish Baked Latkes
Hey, here’s an ethnic mash-up for you. My Irish family always celebrated St. Patrick’s Day rather traditionally, in part because my grandfather’s birthday was the 16th and he loved the traditional corned beef and cabbage. Personally, though, I would survive just fine without ever seeing that again (there was an incident involving snow, Georgia, a…
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Crispy Duck
Crispy Duck 1 whole fresh duck (or some duck legs or breasts if you don’t want to deal with a whole duck) 1 Tablespoon of sea salt 2 teaspoons of Chinese Five Spice a pair of good kitchen shears roasting pan that can fit a rack in the bottom oven safe cookie rack that fits…
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Making Vegan Gluten-free Thin Mints
My friend Corinne, of sparecake, decided to move out to Wyoming for a job. So I went down to spend a day hanging out with her before she left. We’ve cooked together a few times — Corinne isn’t gluten-free, but her mom is, so we’ve tried out some recipes. For this final attempt, we did…
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Citrus-spiced Beef Short Ribs
There are two times of the year when I want to eat like the midwesterner I am — dead of winter, and height of summer. And by that, I mean there are two times of the year when I think of meat, first, and then figure out what goes with it. In the summer, I…
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Plum Sauce
I have another canning inspired recipe for you. I made and canned plum sauce because I wasn’t able to find a safe commercial version for me, and because I eat a lot of Asian and Asian inspired food. Since I’ll be using this as a condiment for some of the dishes that are coming up,…
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Crock Pot Chicken Stock, a concept
Here’s your thought experiment for this bright Monday: you live in New England. The snow piles are so high that you, in your sensible, fuel-efficient sedan, can’t see to turn corners. Another blizzard is predicted — the third in a few weeks — to last two days. But you live in New England, and you…
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Chocolate Covered Peppermint Marshmallows
Because we needed candy for the holidays, we decided to experiment with the marshmallow recipe we’d already posted, to add peppermint flavoring and cover them in chocolate. These would also be a great Valentine’s Day treat. Normally I’d list out the ingredients in the order that you’re going to use them, but since you’re going…
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Blood Orange Broccolini
Okay, as Denise and I raved on Friday, it is officially citrus season up here in New England, which means someone has trucked citrus fruit all the way up to the frozen north. After two years of just eating or juicing the citrus, I’m finally starting to try cooking with them beyond. I’ve been marinating…