The Queen gave me a great cookbook for Christmas some years ago that was full of the “Best Recipes of 1999,” according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now a classic item in Dad’s Recipe Box. You,Read More
New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited – through pure luck – two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant CookbookRead More
My first cook book was the Craig Claiborne classic, The New York Times Cook Book. My now ancient, paperclip bookmarks tell the story of why I bought it. Thanksgiving. Bookmarked are “Turkey,” “Basic Bread Crumb Stuffing,” “Mashed Potatoes,” and “Cranberry Relish.” I have referenced the last one each year that I’ve made Thanksgiving dinner. This version usesRead More
During my Cub Scout and “church kid” years, we all loved it when the moms made “crumbleburgers,” my very favorite food for a summer picnic. I don’t know if crumbleburgers are exactly the same thing as “sloppy joes” or not. More important to me than their aliases is how they tasted. My mom’s approach was simplicityRead More
Coffee Crunch Cake is the Queen’s absolute favorite birthday treat. Picking one up at Stickney’s restaurant in Palo Alto (sadly, now gone) was part of the drill for her big day each year. This year, Dad (not much of a baker), is finally making one from scratch to help us celebrate, although now far from California.
The Queen Mum (this would be Dad’s mother-in-law) has a great recipe for potato salad that has been a family favorite for decades. She can’t recall where the original came from, and has “modified” whatever the original was, but she can’t quite recall how. This is no doubt the story of most “old family recipes.”
Everyone (even the kids) say these are really good scrambled eggs. Tasty, fluffy, buttery…etc. So, they have become the gold standard around our house. The technique is the most important thing here.
A family classic in Mom’s clan since who knows when, clam chowder became our traditional Christmas Eve entree back in the mists of time.
The only thing French about this recipe is the suggestion to use French bread.