This is another recipe from B.C. Howard’s “Fifty Years in a Maryland Kitchen.” Although separated by half a century, I think of her book as the Maryland version of Mary Randolph’s “The Virginia Housewife,” and refer to the latter as a useful cross-reference for some of the recipes (such as this one). Both books entail…
Now that the mystique of cream gravy is lifted for me this recipe looked like a nice lazy entry, plus it has “Maryland” in the name for some reason. I’m not sure why that is although the recipe note in Maryland’s Way says “Dried, smoked beef, such as found in the Lexington Market Baltimore, should…
In 2007, my friend hosted a “gross food” party. Everyone was requested to bring something from their childhood, a family favorite perhaps, something that might strike outsiders as a little gross. Ketchup Fried Rice was enjoyed. There was Ribs & Kraut. Some bozo who didn’t catch the net brought Popeyes. I took the opportunity to…
“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…