My first Rhubarb Pie attempt served at Easter dinner was tasty but very wet. Online research turned-up a tip to use instant Tapioca pudding to absorb the rhubarb moisture while baking and also par-bake the bottom crust to keep it cripsy. Both tapioca and par-baking worked beautifully, and finally the recipe is worthy of [...]
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Cole slaw tastes better after a day in the refrigerator. This recipe is easy to throw together and serve along side Crab Cakes, Crab Rolls, or similar. Servings: 8 Fresh 1 head cabbage 1/4 small white onion 1 lemon 2 Tbsp. milk Pantry 3/4 cup mayonnaise 1/4 cup granulated sugar 2 Tbsp. white vinegar 2 tsp. [...] The Glen-Mor Restaurant ordered fresh shucked clams for Linguine and White Clam Sauce, but despite going to three markets, I could not find shucked clams. Instead I bought 4 lbs. of littleneck clams in the shell. Jim and I spent an hour shucking clams, an exhausting and messy process. I recommend using shucked clams [...] Adding milk to the water is the secret to perfect corn on the cob. Servings: 4 Fresh 4 ears corn 1 cup milk 2 Tbsp. melted or Clarified Butter Pantry 1 tsp. salt 2 quarts water Shuck corn Remove the husks and silks of the corn and discard. Set the ears of corn [...] Tonight was my first attempt at Coconut Cream Pie, with great results. My sister and her boyfriend stopped in for dinner as they drove north to Maine, and I served this pie for dinner along with a (non-cookbook) meal of Mediterranean dishes. Servings: 8 Fresh 1-1/4 cups half-and-half 1-3/4 cups milk 3 egg [...] |
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