July 2007

Serves 8 1 1/2 lbs. ground beef 16 cabbage leaves 4 carrots, finely-chopped 4 celery stalks, finely-chopped 1 lg. onion, finely-chopped 1 lg. tomato, chopped 1 red pepper, finely-chopped 2 cloves garlic, minced 8 oz. grated cheese (Monterey Jack, cheddar, Swiss — for example) Seasoning spices (your choice) Hot Sauce, for serving In a skillet […]

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“Crababbles”

July 29, 2007

These packs are the ultimate make-ahead campfire dessert (S’mores excluded), or they can be a breakfast sweet treat – perfect alongside pancakes or eggs. They can be trussed up ahead and kept cold with ice packs or in an insulated bag for camping or a beach picnic. (They’re also just as good at home cooked […]

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Self-elected to be Saturday night’s campfire cook on an overnight hiking trip

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This is a best-kept secret of butchers. If you can’t find flatiron steak (cut from tender top blade of a chuck roast), then try a flank or hangar steak. Make certain not to cook this meat past medium, or it could be become tough. Serves 8 4 lb. flatiron steak (or use a flank steak) […]

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Fresh Berry Sauce

July 25, 2007

This sauce is a favorite served over vanilla ice cream with fresh cut peaches. You can also drizzle it over a flourless chocolate cake or on pancakes in the morning. It can be made all year long using fresh or frozen berries. Makes 2 cups 2 pts. fresh raspberries (strawberries or blueberries) or two 12 […]

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(adapted from The Summer Shack Cookbook by Jasper White) Serves 8 3 lbs. ripe plum tomatoes, halved lengthwise 1 c. bread crumbs 3 garlic cloves, finely minced 4 Tbls. thinly sliced fresh basil 5 Tbls. olive oil 1 tsp. kosher salt, or more to taste 1/2 tsp. freshly ground black pepper Preheat the oven to […]

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(adapted from The Summer Shack Cookbook by Jasper White) Serves 6-8 12 oz. of green beans, trimmed 6 oz. of blue cheese, Great Hill, Maytag Blue, Stilton or Roquefort 1 c. classic bistro vinaigrette 1 med. red onion, thinly sliced into rings 2 med.-size head romaine, washed, dried and torn into pieces Kosher salt and […]

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Flatiron steak was the discussion at our table during a summer dinner made for

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Perfect with summer greens, served alongside grilled or roasted vegetables, and also as a sauce topping for chicken, fish, polenta, or rice. Using heirloom tomatoes makes this vinaigrette especially good. Makes about 2 cups 1 lg. ripe summer tomato (preferably an heirloom such as Brandywine), cut in lg. chunks 1 lg. shallot 1 sm. garlic […]

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It�s not as though you need a reason to lug home an entire watermelon, but

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