We were out of chocolate sauce and had vanilla ice cream, so I went in search of a quick and easy chocolate sauce recipe. Some ten or fifteen minutes later, Ted, who is pretty dubious of non-Hersheys chocolate sauces, said, “This is really pretty good!” off the sauce I’d made. “Thanks,” I said. “I found a recipe, but it called for water and I thought that wouldn’t be very good, so I substituted milk, and then I thought, y’know, this is going to need some more fat in it to…
Tag: recipes
Catie’s Ham & Bean Soup
Start by roasting a big ham with a lot of fat on it. Ideally roast it in a cast iron pan, so you don’t have to pour the melted fat into another pan when you take it out of the oven, but whatever works for you. Make an egregious amount of ham gravy. Three cups or more. (You’ve never made gravy? It’s easy. Take a half cup of flour or so and put your sautee pan of ham fat on a decently high heat. Sprinkle in some of the flour.…
the uses of ham
On Sunday I cooked a rather large ham. I made ham gravy, because there was all that lovely juice and it seemed a shame to waste it. There was a *lot* of gravy, so on Monday I took a chunk of the ham, all of the gravy, two cans of beans, and some oniongarlicbutter and made ham and bean soup (which is OMG good). Ted made ham and mushroom and cheese omelettes for dinner with another chunk of the ham. Today I have taken the remains of it and am…
the jamming of peaches
So Mom made a batch of peach jam a few weeks ago, and to our interest, it turned out exactly as the peach jam I’d made years ago did: super, super stiff, almost crystallized. She thought it needed a couple more peaches, and since I love peach jam with an unholy passion and peaches are available right now, I got some and yesterday made a batch with two more peaches than Mom had used. It’s unbelievably pretty and very tasty, but still surprisingly stiff. Not as stiff as Mom’s or…
Kitsnacks: French vanilla ice cream
French Vanilla Ice Cream 4 egg yolks 1/3 c sugar 1.5 c cream vanilla to taste pinch of salt Mix egg yolks and sugar at a high speed until they’ve thickened to a lovely light yellow and make ribbons when you draw the beaters out and across the surface of the mixture. Scald the cream. Remove from heat when a perfect scald is reached. Add salt and vanilla. (I judged the vanilla by the mixture’s smell, and would guess I used 2-3 tablespoons. But that’s a guess.) Drizzle the scalded…