Community cookbooks are a mixed blessing for me. On one hand they’re such a fantastic window into the kitchens of the more middle-class citizens as opposed to the fabulous lifestyles of “Eat, Drink & Be Merry in Maryland” or “Fifty Years in a Maryland Kitchen.” Flipping through the pages you can see changing trends, adventurous…
“Fricassee or fricassée /ˈfrɪkəsiː/[1] is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.” (Wikipedia) In the recipe for Pizza Chicken I introduced burgersub’s chicken allergy. This allergy also includes turkey and other fowl. As a result of it, rabbit has…
I could dedicate this entire blog to cooking from this book and researching the people in it. At times I may be appear to be doing so. ‘Frederick Philip Stieff, son of the piano-making Baltimore family, was a celebrated amateur chef and a sort of menu historian. He made a personal crusade of collecting—mainly using…