Vol. 9, recipes 2 and 3 – Cottage Pudding and Vanilla Sauce

IMAG0281 I think the British meaning of “pudding” can be “baked dessert” and this fits the bill. In American terms, it’s more like a cake. The sauce is not showing up here very well, but it is yummy, trust me! A nice, dense, moist cake that could serve many purposes. And the sauce is a separate recipe – I think a chocolate sauce would be wonderful on this too! Enjoy!

 

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Vol. 9, recipe 1 – Beef Mounds with Noodles

Welcome to September. This marks the end of my sabbatical and the beginning of a new academic year. It’s early days, but I am happy that I have managed to keep up the cooking and blogging into September. This recipe is from the Pennsylvania Dutch cooking section of volume 9. It’s like tomato-infused personal meatloaf, over noodles.

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This is a great way to use leftover noodles, which is what got me into this recipe in the first place. My partner decided to make a sandwich out of one, and declared it to be like a Sloppy Joe without the sloppy. I would agree, although I think the addition of a bit of green pepper would push it even more in that direction. And that’s not a bad idea anyway! The green is parsley, and we were excited to be able to use fresh flat leaf parsley from our back yard in this. Definitely elevates the dish a bit.

We also cooked ours for about 10 minutes longer than recommended. We checked after 20 minutes and they didn’t seem done in the middle. Another 10 minutes not only fixed that but gave a bit of nice browning to the outside. Enjoy!

 

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Vol. 8, recipe 4 – Grape Nut Puff Pudding

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Another comfort food, from the New England cooking section of the volume. This version is very lemony, and as you can see it forms a bit of a crust on top. It puffs up nicely, then settles and cracks a bit like cheesecake. Made with fresh lemon zest and juice, this is AMAZING!!! Try some today, and then make it again when you use it up and start pining for more. Serve with fresh whipped cream.

 

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Vol. 8, recipe 3 – Malayan Pork Kabobs

IMAG0270 Here are the lovely kabobs hanging out on the grill. These are from the Peanut-butter Cook Book! I was looking for some kind of African peanut soup, but wasn’t sure the recipes were quite what I wanted. Then I found this recipe for kabobs, and since I’m always looking for something to put on my big metal skewers, these caught my eye. The marinade is really more of a coating, which after you leave the pork in it for hours eventually mostly falls off in the cooking. It calls for 1/4 cup of peanut butter and it really didn’t have a heavy peanut taste at all. You might consider that a plus or a minus, but what they do have is an amazing flavor. If you eat pork and aren’t allergic to nuts, this is high on my recommendation list.

 

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Vol. 8, recipes 1 and 2 – “Versatile Moussaka” and Béchamel Sauce

IMAG0269 Volume 8 actually has a whole moussaka section! Amazing! They bill it as “The Versatile Moussaka” and if you try it I think it’s pretty clear that there could be endless variations. This one is with eggplant and ground beef. I think lamb would be traditional, but after our recent month of endless lamb the beef was a welcome change. I’m counting this as two recipes because you first make a Béchamel Sauce, then use it in the moussaka. I have made similar sauces but I think this may be the first time I’ve made one specifically named Béchamel. Woohoo! Seems so European!

I would also say that I think the recipe could use a bit more spicing. I added some garlic powder, and there’s chopped onion in the sauce. They recommend salt and pepper – I was liberal with both. But it would happily take a bit more of something – I just have to investigate some other recipes and see what it would like.

Enjoy!

 

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Vol. 7, recipe 4 – Braised Lamb Shanks

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We made these with lamb shoulder chops instead of lamb shanks, but it doesn’t seem to have hurt anything. These are savory, flavorful … we paired them with a five-rice mix and mexi-corn. And that’s it for lamb for a while in our household!

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Vol. 7, recipe 3 – Lamb stuffed peppers

We skipped the “Kidney Tour of Europe” in this volume, and instead focused on lamb. There is probably a recipe involving lamb kidneys, but we didn’t go that route. This is in the leftover lamb section. We used ground lamb, but I’m sure it would be great with chopped up lamb of any kind. We alternated yellow and green peppers. On the left – in the pan, awaiting sauce before cooking. On the right – the colorful and yummy finished product. No kidneys involved.

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