Recipes by Charles Kellogg (Page 2)
United States Chef
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Slow Baked Pork Chili and Kirschwasser Strawberry ShortcakeSerendipity is a wonderful thing. The day before yesterday, I had pulled out a pork roast to defrost for dinner, and I had the strawberries from my CSA that I planned to make into strawberry shortcake. I did not have a plan for the roast. Then, I saw a post from a foodie friend on Facebook announcing that it was National Strawberry… |
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762 views
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Valentine's Day Food FestThe spouse and I both had yesterday off in celebration of Lincoln's birthday (which was on Wednesday, but I guess school admins would rather have a four day weekend than be temporally correct.) This year that also happened to coincide with Valentine's Day. We don't usually do much about this holiday, but since we did have the… |
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A Day Spent Canning: Grapefruit Marmalade, Orange Marmalade, Pumpkin Cranberry ChutneyYesterday I spent the day canning. One of the things we want to be able to offer for the business is choices of homemade spreads for scones. My plan is to buy fruit whenever it is in season, fresh and relatively cheap. I will then make various jams,… |
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A Trio of Medieval StewsYesterday I was responsible for a lunch for my local SCA group. The person running the event wanted hearty stews. Turns out to have been a good choice, as it was a cold and rainy day. I apologize for no pictures, I'd intended to take pictures, but was so focused on getting service out that I forgot. I really need to remember to find… |
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631 views
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Bread Class: Quick BreadsMonday was our first lab for the bread class. We started out simple, doing some tea bread, and a couple of kinds of muffins.The first thing we made was an almond lemon tea bread. It has plenty of almond paste and butter, and is flavored with lemon zest and poppy seeds.While the bread is still warm, a glaze of lemon juice, orange… |
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385 views
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Black Hat Tea 2013: The Savory CourseIt's fall again, time once more for the spouse to hold her Black Hat Society Tea. Last year, the signature fall flavor was apple. This year, we decided that pear should be the featured flavor would be pear. I think we had about twice as many people attending. I want to thank the two friends that helped me in the kitchen, one acting as… |
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Intermediate Culinary Class: Fish appetizersContinuing the investigation into flavors, this week we worked with fish. This was a long and busy night, with a number of recipes.We started off making ceviche. Ceviche is raw fish that is marinaded in acid and flavorings. The acid denatures the proteins making it appear lightly cooked.This ceviche has fresh red snapper cut in thin… |
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Tofu Stir Fry with Soy Lime SauceI was travelling out of town last weekend, and a friend let me crash at his place. To thank him, I offered to cook dinner. He had a very nice garden, with fresh vegetables available. I grabbed a butternut squash, a zucchini, and an egg plant. He also had a Kaffir lime tree growing in the back yard.For protein, there was some firm… |
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439 views
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Intermediate Culinary Class: CheeseThis class is focused on taste and presentation, and this week we were exploring cheese. We a couple of cheese dishes, and while they were baking, tasted a number of cheeses.The first thing we put together was a baked brie. Instead of the usual jam, we had made it with toasted walnuts and cinnamon sugar. The whole thing is wrapped in… |
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A 16th Century Italian DinnerI had the opportunity to cook for some friends. I looked through some of the recipes from a renaissance Italian cookbook by Bartolomeo Scappi for inspiration. His Opera dell'arte del cucinare was the Joy of Cooking of the time, with over a thousand recipes, plus general cooking advice. Looking through it, one can see the start of the… |
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