We had a chicken frying party with our charming neighbors on Memorial Day. It was nuts! Still eating chicken! Delicious!
We used the recipe for Easier Fried Chicken from America’s Test Kitchen. For the second batch, we ramped up the cayenne and we liked it!
I made these in a tartlet pan which was much easier than using a mini muffin pan. I used a standard Quiche Lorraine recipe. The only modification I made was chopping the bacon quite finely and grating the onion so there are no large chunks of anything. Tasty with drinks!
I began with five blood oranges and one lemon and sliced them. For some reason there were no pips at all in these. A lot of the recipes that I found online suggested removing the pith and the seeds and adding them in cheesecloth to add pectin. I decided against this and went with Alton Brown’s recipe. I like big chunks of peel in mine. Anyway, here’s a link to his recipe: http://www.foodnetwork.com/recipes/alton-brown/orange-marmalade-recipe Here is a photo of the oranges and lemon cooking.
Ta da!! The finished product. You cannot see the fabulous ruby red color in the photo because the jars are too big. I thought I had smaller ones. I was wrong. Note to self: check these details in advance.
Here it is on a buttered muffin. Delicious! I had a pot of tea, too. Heaven.
Here is the recipe I cut from the flour bag many years ago!
I made these rustic biscuits this morning for our breakfast using the old White Lily Flour recipe. I can’t get White Lily here but use King Arthur instead. It is a higher protein flour but the biscuits come out light as air. The secret, no matter the flour, is using a very light hand so that you don’t develop gluten. I have been using this basic recipe for years and modify it according to the ingredients that I have on hand. Today I used cream instead of milk. They are always delicious!
Made this club sandwich and fries for my sweetie tonight. He had a hard day at work and needed some happiness and what, I ask you, is better than toasted home-baked bread with bacon, turkey, ham, Swiss and Cheddar cheeses, iceberg lettuce and tomatoes? Lest I forget, the sandwich was slathered with Duke’s Real Mayonnaise. Yum!
A pretty quiche Lorraine
I baked a quiche Lorraine today
I used a classic pate brisee recipe for the crust and just winged the filling using eggs, cream, milk, Emmentaler cheese, bacon and onion. Served with a green salad, this is one of my favorite meals!