So many recipes start with diced onions…chili, pasta sauces, casseroles, you name it. So, knowing the standard and very effective way to dice an onion will save you lots of time and possibly angst, as well as make you feel like you’re really getting better at the basic cooking tasks that help you become a more competent, confident cook. I’d have done my own video, by can’t think of how to improve on this one. Continue reading
recipes
If all us fat people were lined up end-to-end…
I don’t usually shop at Wal-Mart on principle. Continue reading
Dad’s scrambled eggs
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.
Update 2019: Better eggs really do taste better. Better = organic, really free-range. Larger, darker-yellow yolks, no animal stuff in the feed, no antibiotics. I keep trying out different brands from the store. My current favorite is Pete & Gerry’s, noticeably better all around.
Continue readingApple pie
My beloved Scots-Irish grandmother was famous, at least in our family, for her apple pie. She made a pie, it seemed, every week or so until she was well into her eighties. Her pie, which I’ll cover in another post, was made with lard and only with Granny Smiths. It wasn’t too sweet or runny. It was an honest, rustic pie.
I’ve seen several TV chefs instruct on apple pie and read plenty of apple pie recipes without ever trying the deed myself. I’m not into baking that has you spread flour on the marble countertop or wooden cutting board and generally make a mess. I’ll get over this if I keep at, but for now, I’m a fan of Pillsbury’s refrigerated pie crust. For my purposes, it’s got decent flavor and flakiness…and God knows, it’s easy.
Continue readingDad’s Recipe Box is for fun…
…and better living through flavor!
We hear all the time about how much of the food we eat is bad for us…but the food that’s recommended instead is boring or bland! Well, the heck with that. Let’s enjoy getting healthy!
I’ve been cooking at home with a purpose for about 25 years. I’ve gotten better over time mainly because of the positive reinforcement that comes from cooking something that really tastes great. And it really helps when your significant others think it’s great, too.
So, at Dad’s Recipe Box, we’re all about flavor…and getting great flavor while saving time and money and getting healthy. Make sense to you? Then, welcome aboard!
See you in the Kitchen!, Dad
Frenchified Toast
The only thing French about this recipe is the suggestion to use French bread. Continue reading
Poached salmon
Tried this recipe to see if it would yield a moister salmon filet. It did, big time, and it was cooked through nicely as well. But the kicker was the sauce! I’ve been looking for a way to make a sauce that would equal the out-of-the-bottle lemon-butter-dill sauce we crave. But it’s too expensive as a steady purchase and not as good as what I can make easily at home. The lemon-butter-dill sauce option that comes with this recipe was better than the bottled stuff by far. Salmon this way has been a bit hit with family and friends.
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