Makes a 9 x 13-inch casserole of mushrooms and wild rice. For non-vegetarians, see the recipe for Cheesy Chicken & Wild Rice. 3 tablespoons extra virgin olive oil1 medium onions, finely diced3 ribs celery, finely diced3 carrots, peeled and diced2 tablespoons fresh minced … [Read more...]
Homemade Reuben Sandwich
For years we lived where an authentic Reuben sandwich was unobtainable, so we learned to make them at home. That includes making Russian Dressing which I prefer to the more common choice, Thousand-Island Dressing. These directions make an open-faced sandwich. You can modify them … [Read more...]
Glazed Lemon Cake
From the The Silver Palate Cookbook (1982) by Julee Rosso and Sylvia Lutens. Lemon Cake 2 sticks (1/2 pound) unsalted butter, softened2 cups sugar3 eggs, room temperature3 cups sifted unbleached all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup well-shaken … [Read more...]
Pecan Praline Sauce
From David Lebovitz, the sauce that goes with Pumpkin Cheesecake. It also goes with a lot of other things and is pretty good eaten straight from a jar. 3/4 cup packed light or dark brown sugar1/2 cup heavy cream6 tablespoons unsalted butter1/4 cup maple syrup1/2 teaspoon … [Read more...]
Sourdough No-Knead Bread
I started baking bread with storebought baker's yeast more than 40 years ago. Over the last year, my leavening has changed to sourdough. After all, wild yeasts and sourdoughs raised breads for humans for thousands of years before baker's yeast was introduced in the 1800's. The … [Read more...]
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