“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…
Well let me preface this with some (ugh) personal facts. I live with this fellow burgersub. He is allergic to chicken. That is weird, right? But I made this recipe as a family meal so I got some fake chicken patties and went for it, ‘his and hers.’ So anyway, Maryland is all like ‘crabs…
First Published in 1962 by The Episcopal Church Women of St. Paul’s Parrish in Queen Anne’s County, this spiral bound cookbook is of a type I come across frequently – the church or fund-raiser “community” cookbook. Usually spiral-bound, printed by various specialty companies, and containing home-grown illustrations if you’re lucky, these volumes are a great…
I enjoy discussing and learning about history, as well as cooking, but since I am not an actual expert at either I feel like these blog entries are like.. enjoyable term papers. As though someone went to college and liked it. That someone is ME.. So let me get my “scientific method” of historical food…
This is a recipe for a cold and rainy day when you have nothing better to do but force the most notoriously fibrous of vegetables through a sieve. You will then mix it with cream and salty stock and annihilate that whole negative calorie thing that celery is famous for. There was a time before celery…