Home » 12 December (page 3)

12 December

Warm Mushroom Salad

Warm mushroom salads were all the rage when I was a young adult back in the early ’80s. No restaurant with any pretensions to style would have neglected to have one on the menu. Inevitably their popularity waned, but they were often very good salads and are worthy of a come-back. I think they are coming back, and hopefully this …

Read More »

Friesian Thumbs

The Dutch do cookies; they even gave the English language the word. And is there a more Dutch cookie than this one? Distinctive spicing; check. Chopped nuts; check. Traditional shape and back story; check. And yet it seems a bit obscure outside of Holland. Oh, the story? It seems that they are from the northern province of Friesland (surprise! Okay, …

Read More »

Baked Beans with Garlic, Lemon & Rosemary

Wow, I was really pleased with how these turned out! It is so hard to come up with something different to do with beans. I am happy to eat the old standards, but we eat enough beans that new ideas are always welcome. In retrospect, I put too much of the cooking liquid in with them, and they ended up …

Read More »

Carrot & Tomato Soup with Garlic Croutons

By itself, this is a very fast and simple soup. The garlic croutons do a lot to lift it out of the ordinary, so do make them. They are really not hard either. I used cheese bread for my croutons which in the face of the garlic was a bit subtle, but in fact did come through and was very …

Read More »

Rumbledethumps

So what, you may ask, are – is? – Rumbledethumps? It’s simple, really: it’s another one of those oddly-named British dishes consisting mostly of potatoes and cabbage, in this case from Scotland. The name is presumed to come from the sound of everything being mashed up together. This is a bit fancier and more complex than champ or colcannon, requiring …

Read More »

Carroty Nut & Seed Loaf

4 to 6 servings1 hour 45 minutes – 45 minutes prep time Prepare the Vegetables:1 medium onion3 or 4 cloves of garlic4 cups grated carrots100 grams (1/4 pound) button mushrooms2 tablespoons mild vegetable oil 2 tablespoons soy sauce1 teaspoon savory, thyme, or oregano Peel and chop the onion. Peel and mince the garlic. Peel and grate the carrots. Clean, trim, …

Read More »

Red Flannel Salad

Red Flannel Hash is a fine old tradition, but I thought I would make a salad of it. On the way I wandered through a number of Russian salad recipes involving beets and potatoes, and took counsel from them. I was really very pleased with the final result. It is almost – almost – worth the hassle of cooking the …

Read More »

Endive & Carrot Salad with Hazelnuts & Cranberries

Well, what is there to say about this? Other than that it’s lovely to have a crisp green salad in the middle of winter, which can definitely be a bit salad deficient if you aren’t careful. I mean, if I’m not careful. You know. Mr. Ferdzy liked this better than most things I make with Belgian endive (not a fave …

Read More »

Za’atar Roasted Sweet Potatoes

There isn’t much to this, but that’s fine. It’s a nice variation on the theme of roasted sweet potatoes.  And since I think that’s the shortest introduction I’ve ever written, I’m going to take a moment to rant about the quality of dried thyme that’s been commercially available for the last few years, since that’s commonly an ingredient in za’atar. …

Read More »

Rye & Potato Bread

I first saw a version of this recipe in The Toronto Cook Book (page 15); published in 1915. Later I saw more modern versions, all of which described it as a (Czecho)Slovakian recipe. I tend to think of oldish Canadian cook books as being irredeemably Anglo-Saxon, so that was a bit of a surprise. Admittedly, it didn’t have the caraway …

Read More »