Rolled Lamb Breast, Sous Vide

Lamb consumption in the United States is on a decades long decline, with the average American consuming just a single pound per year.  Now my family members probably average a pound of lamb per month, and I imagine that many of my Middle Eastern and Indian neighbors do the same.  When Americans do eat lamb……

Macaroni with Yogurt Sauce (California, 1990s, adapted)

I’ve been cooking long enough that I can figure out what a recipe’s going to taste like just from reading the ingredient list.  There’s not a lot new under the sun, and the community cookbooks that I frequently cook from aren’t exactly known for their innovative cuisine.  There’s an awful lot of repetition, even within……

Chicken Pistachio Pasta Salad (California, 2006, adapted)

Chicken Pistachio Pasta Salad is a hearty entrée salad perfect for a warm summer evening.   This recipe comes to me by way of a community cookbook from the Mother Teresa Maternity Home in Placerville, CA, which serves as both a women’s shelter and a temporary home for pregnant women.   Unlike most community cookbooks, this one……

Noisettes de Porc aux Pruneax (Oregon, 1974, adapted)

Noisettes de Porc aux Pruneax is an elegant, uncomplicated dish from the Portland (Oregon) Junior League’s 1974 cookbook, No Regrets.  English speakers can easily deduce “Pork” and “Prunes” from the title.  The word Noisettes literally means hazelnuts, but in this context Noisettes de Porc translates roughly as “pork medallions”.   The recipe seems to have roots in……

Baked Orange Coconut Chicken (adapted from Hawaii Kai Cookbook, 1970)

Baked Orange Coconut Chicken is an apt illustration of Hawaii Kai’s alternate universe Polynesian cuisine.  It’s also one of the more accessible recipes, something that can be pulled together on a weeknight or dressed up for fancy company with a little bit of garnish.   I’m not an authority on authentic Hawaiian cuisine, but I’m guessing……

Ranch Oyster Crackers with Sumac (Wisconsin, 1980s, adapted)

Cool Ranch Doritos were introduced to an unsuspecting American public in 1986 and have been a best seller ever since (in spite of those awful Jay Leno commercials).   Thirty-odd years later there you can find ranch-flavored anything.  There’s a local company that sells ranch-flavored crickets, so I really do mean everything.  But in the……

Weeknight Sous Vide Ribeye

Weeknight Sous Vide Ribeye is more public service announcement than recipe.  It’s a message from one amateur chef to another to illustrate just how consarned easy it is to make a perfect steak on a weeknight using the sous vide method.  It takes a little bit of special equipment but very little skill.   As I……