Tag Archives: potato

Borscht – Eastern European Beet Soup

Posted on November 14, 2013 by Cat

by Cat, Oct 2008 (photo from Wikimedia Commons)  Even though we ate a lot of beets when I was a child, I’d never had borscht, until I was in my 20s.  The story of that first borscht is one of my … Continue reading →

Posted in Alcohol, Beef, Buffalo, Dairy, Fungi, Herbs, Onion family, Root Veggie, Sauteed, Simmered | Tagged , , , , , , , , , , , , , | Leave a comment

Turkey Leftovers: Croquettes

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Tetrazzini; Rick Brown Gravy (from Dark Roux) What to do with all those leftovers from a roast turkey or other large poultry? My favorites are Croquettes, Tetrazzini, and Hot … Continue reading →

Posted in Baked, Dairy, Eggs, Fat or oil, Fried, Grain, Herbs, Poultry, Root Veggie, Spices | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Potato Peel Water, Broth

Posted on October 10, 2013 by Cat

by Cat, Oct 2007 See also: Beef Stock or Broth, Chicken Stock or Broth, Fish Stock or Broth, Vegetable Broth Traditionally, broths and stocks contain a high level of easily digested protein and minerals.  This level of protein is much harder to accomplish with … Continue reading →

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Dublin Coddle

Posted on October 9, 2013 by Cat

by Cat, Sept 2007 (photo, right, from The Paupered Chef (3)) I first had this dish in a Portland restaurant specializing in Irish cuisine.  Hot and hearty, it’s perfect for a winter supper or pot luck.  I like to serve this with Irish … Continue reading →

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Flours & Starches: Gluten Free

Posted on October 6, 2013 by Cat

by Cat, Jan 2008 Flour is a very basic ingredient in almost all baked goods.  The most common flour is made from wheat, but it can be made from many other grains, and also from nuts and legumes.  Flour is … Continue reading →

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