Food, Photography and Bons Mots
This is a “No recipe recipe.” My good friend Joyce gifted me a huge Keitt mango the other day. There it sat on my counter this morning enjoying its 15 minutes of perfect ripeness. I couldn’t look away. So…I made my absolute favorite smoothie, a…
I don’t know about you, but I grew up with cranberry sauce right out of the can for Thanksgiving. You know…the jellied sauce with the ridges. It’s somebody’s birthday this year. This year marks the 110th birthday of the canned jellied treat. Invented in 1912…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipes are for holiday dishes involving cranberries–one a home-made sauce and the other a squash side dish. You can find the link here.
You don’t want to miss this great recipe…again.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne. If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
I finally got my hands on a copy of Melissa Clark’s Dinner In One cookbook. To say that the cookbook’s delivery was “delayed” is an understatement. Seems that in the crush of pandemic-delayed shipping, the original cargo container carrying Clark’s cookbook went plunging into the…
My neighbor Sarah gives this little cake an “A.” I have to agree with her. I’ve been testing it all morning (a bite here, a bite there…you know how that goes!). It’s spicy delicious with all the right fall flavors. This recipe is adapted from…
For me, baked beans hit all the right flavor notes–sweet, savory…a bit of tang.
As a home cook, I love the long slow baking process and the wonderful aromas that waft through my kitchen when I bake beans.
I’m not alone in this romance with baked beans. Baked Beans have been enjoyed for a very long time. Europeans were making cassoulet beans as far back as the Middle Ages. Native Americans were enjoying their own version of baked beans when the European colonists arrived, baking their beans in underground “bean holes” in a sauce composed of maple syrup and bear fat.
This pot of beans is based upon Joe Yonan’s recipe for Homesteader-New England Baked Beans from his wonderful cookbook Cool Beans. (Cool Beans is available from your local bookstore or from Amazon here.)
Here is the recipe for the beans as I prepared them in my kitchen–no bear fat but a whole lot of deliciousness.
Who in the heck was George Arliss and what does he have to do with Green Goddess Salad Dressing? Arliss was a British actor in the early 1900s–sort of the Michael Caine of his day. He was the first British actor to win an Academy…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a Shaved Brussels Sprouts Caesar Salad. You can find the link here. You don’t want to miss…
In Spain, Esta es La Pera is a popular idiom used to describe a particularly enjoyable experience. Literally translated, it means “This is the pear.”
So, in the spirit of this season when pears shine, here is a “no fuss” dessert that showcases one of the best fruits of the fall/winter season–pears.
This recipe for Pears Poached in Red Wine and Cassis is a Martha Rose Shulman recipe from The New York Times. You can find the link here. I am a long-time admirer of Shulman’s recipes. One of my favorite cookbooks is her fine 2007 cookbook Mediterranean Harvest. The book is long out of print and copies are pricey but you can find copies on Amazon here.
Here is the recipe as I prepared it in my kitchen. Esta es La Pera, for sure!
I enjoy stuffed peppers. While I never had them in my childhood, as an adult I was fortunate to travel to Dubrovnik in the then Yugoslavia where stuffed peppers and stuffed tomatoes were regularly on the menu. Loved them then. Not too much worked in…
