Category Archives: Simmered

S.O.S: Creamed Chipped Beef on Toast

Posted on March 4, 2014 by Cat

by Cat, May 2012 (photo, right, from Wikimedia Commons) What is S.O.S? It means “Shit on a Shingle,” and has been a common dish for the military. Back in the day (1950s), my hometown had a S.O.S. party at our local … Continue reading →

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Swedish, Danish or Norwegian Meatballs (Köttbullar, Frikadeller, or Kjøttboller) with Sour Cream Sauce

Posted on February 21, 2014 by Cat

by Cat, Sept 2007 (photo, right, from Food Network.com (2)) Meatballs are common in most every culture, but perhaps the most well-known in the U.S. are  Italian style meatballs, typically served with a rich tomato sauce over pasta. The next best-known … Continue reading →

Posted in Baked, Beef, Buffalo, Dairy, Eggs, Game, Herbs, Onion family, Pork, Poultry, Sauteed, Simmered, Spices, Stock, broth | Tagged , , , , , , , , , | Leave a comment

Salsa Verde

Posted on February 20, 2014 by Cat

by Cat, May 2008 I’m not ‘big’ on Mexican food – something about the combination of spices that I don’t care for (although I like the same spices in different combinations, as in Asian and Middle Eastern foods). But I … Continue reading →

Posted in Alcohol, Blended, Fat or oil, Fermented, Herbs, Onion family, Simmered, Spices, Vine veggies, Vinegar | Tagged , , , , , , , , , | Leave a comment

Wild or Smoked Salmon Chowders

Posted on February 6, 2014 by Cat

by Cat, Feb 6, 2014 (photo, right, from Wikimedia Commons) When I was a kid, we had landlocked sockeye salmon, aka Kokanee, in our beautiful Flathead Lake, and in the fall when they’d run up the river to spawn, people … Continue reading →

Posted in Dairy, Fat or oil, Fish, Flour, Herbs, Root Veggie, Simmered, Starch, Stock, broth | Tagged , , , , , , , | Leave a comment

Mustard & Herb Crusted Rack(s) of Lamb with Fig Chutney

Posted on February 2, 2014 by Cat

by Cat, September 2011 (photo, right, from Food Network.com (6)) Includes: 1. Mustard & Herb-Crusted Rack(s) of Lamb; 2. Emeril’s Fresh Fig Chutney See also: 1. Roasted Rack(s) of Lamb, with Rosemary & Thyme Marinade; 2. From other sites: How to French a … Continue reading →

Posted in Alcohol, Bread, Canned, Citrus, Fat or oil, Fruit, Herbs, Lamb, Roasted, Root Veggie, Simmered, Spices, Sweetener | Tagged , , , , , , , , , | Leave a comment

Bieler Broth & Dr. Connelly’s Vegetable Soup

Posted on December 30, 2013 by Cat

by Cat, Aug 2008 See also: Tonics menu Includes: 1. Bieler Broth; 2. Dr. Connely’s Vegetable Soup While wheatgrass/barley grass juice is perhaps the best known vegetable tonic, Bieler’s Broth, developed by Henry Bieler, MD runs a close second. I use … Continue reading →

Posted in Herbs, Leafy Veggie, Legumes, Onion family, Simmered, Spices, Stock, broth, Vine veggies | Tagged , , , , , , , , | Leave a comment

Slow-Roast, Spice-Rubbed Beef/Buffalo with Wine & Mushroom or Cranberry Sauce

Posted on December 12, 2013 by Cat

by Cat, Dec 2013 (Photo, right, from Wikimedia Commons) See also: 1. Slow-Roast Beef, Buffalo, Venison or Lamb; 2. Slow-Roast Beef Brisket in Red Wine with Mushrooms Slow-roasting and braising are the best ways to cook a roast for optimum tenderness and flavor, and are the … Continue reading →

Posted in Alcohol, Beef, Buffalo, Berries, Fat or oil, Fungi, Herbs, Onion family, Simmered, Slow-roasted, Spices, Stock, broth | Tagged , , , , , , , , , | Leave a comment

Berry Sauces

Posted on December 8, 2013 by Cat

by Cat, January 2008 (photo, right, from Wikimedia Commons) See also: 1. Dessert Sauces (menu) Includes: 1. Blueberry Sauce; 2. Berry Topping Berries make a wonderful sauce for ice cream, custard and other rich desserts.

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Hard Sauce; Brandy or Whiskey Sauce

Posted on December 7, 2013 by Cat

by Cat, Jan 2008 (photo, right, from Wikimedia Commons See also: 1. Dessert Sauces Includes: 1. Hard Sauce (Whiskey & Butter Sauce); 2. Whiskey Sauce; 3. Brandy sauce These are old-fashioned sauces used for old-fashioned desserts, such as steamed puddings, bread … Continue reading →

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Lemon Curd; Lemon or Orange Sauce

Posted on December 7, 2013 by Cat

by Cat, January 2008 (photo, right, from Wikimedia Commons) See also: 1. Dessert Sauces Includes: 1. Lemon curd (3 versions); 2. Lemon or Orange Sauce These are old-fashioned sauces used for old-fashioned desserts. Lemon Curd is an excellent sauce for steamed puddings and … Continue reading →

Posted in Boiled, Citrus, Eggs, Fat or oil, Flour, Simmered, Starch, Sweetener | Tagged , , , , , , , , | Leave a comment