From Cook's Illustrated. 3 cups water 1 cup whole milk 1 tablespoon unsalted butter 1 cup steel-cut oats ¼ teaspoon table salt Many supermarkets sell prepackaged steel-cut oats, but we found they were often stale and always expensive. A better option is to purchase them … [Read more...]
Sriracha Syrup
This yummy syrup is part of a New York Times recipe for Kimchi Omelet. I have found it an ideal sauce for pork. It's especially good with excellent barbecue, when an ordinary barbecue sauce might overwhelm the delicate smoked flavors of the meat. ½ cup rice vinegar ⅓ cup … [Read more...]
Breakfast Strata
Mariana had two different kinds of Strata at the cabin in the countryside before Jeffrey’s Hampden-Sydney College graduation. Since then it has become an important breakfast dish at every family get-together. I found this recipe from Gale Gand in House Beautiful which has … [Read more...]
Potato-Cheese Soup
From The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal (1986). One of Laurel’s fans remarked about this soup, “It gets us through the Minnesota winter.” Laurel replies, “What a winter! What a soup!” Winters here aren’t that cold, but this soup … [Read more...]
Mexican Rice
Adapted from The Kitchn blog and really yummy. Serves 12 to 16. We found this recipe and now include it with our South of the Border Nite menu at the beach or for other family get-togethers. 1 (28-ounce) can whole peeled tomatoes 1 medium onion, peeled and roughly chopped 4 … [Read more...]