Eliot's Eats

A life well read and well fed

Tag: Recipe

  • Pine Nuts

    Basic Pesto Recipe

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  • Caciocavera

    Caprese Eggplant Bake Recipe

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  • Grandmother’s Ice Cream

    I have a small ice cream maker, the kind that has the frozen bowl.  It works really well and makes creating new gelatos, sherbets and ice cream super easy. My grandmother had a large, hidously loud ice cream maker.  I remember her making this ice cream, packing the ice around the container,  adding freezer salt,…

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  • Grandma–again with the mashed potatoes?

    I was perusing through the family recipe book (compiled from all the recipe cards, newspaper clippings, and envelopes with scribbled recipes that we found stashed away in her house), and I came across her “Everlasting Bread Recipe.”  Again, just like in her potato salad recipe, she used leftover mashed potatoes.  You might think the family…

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  • Gelato with New Mexico Strawberries

    Since I was lucky enough to buy fresh strawberries at the Dixon Farmers’ Market, I tried another new strawberry gelato recipe.  I think this recipe will serve as my base for gelato from now on.  I took the Pomegranate/Green Tea recipe (see June 11’s post) and just added the pureed strawberries.  It was quite good, if I…

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  • Cake Show Pound Cake

    As I believe I have mentioned before, it is my mother who first got me started in competitive cooking. At the age of nine, I found myself old enough to join 4-H, which meant that besides making the obligatory triangular fringed poncho for a sewing project, I could now enter the Cake Show. Mom always…

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  • Grandma’s Mashed Potatoes

    One of my grandmothers did make potato salad out of leftover mashed potatoes, but my other grandmother had the making of mashed potatoes down to an art.  I remember them being so creamy that they almost poured off the spoon, full of butter, cream and lots of pepper.  There was no making potato salad out…

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  • Potato Salad and You

    I just started reading  Molly Wizenberg’s A Homemade Life.  (I find myself only reading foodie books now—in fact I just got Anthony Bourdain’s new one, Jay Rayner’s The Man Who Ate the World, and my very own copy of Reichl’s Garlic and Sapphires delivered to my door.  Thanks, Amazon! ) In one of Wizenberg’s chapters, she…

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  • The squash is going nuts!

    Vegetarian Meal: Squash Fajitas with Goat Cheese

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  • And I am still using carrots…

    I blanched as much as I could and sliced until I got a little dangerous.  (See previous “Carrot” post.)  After I put about 8 quarts in the freezer (plus the dilled carrots), I just threw what was left in the fridge.  I just grated enough for this recipe (4 cups) and I still have some…

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