cooking
Easter and my special copper pot
Forty-six years ago I received this lovely Bazar Français double boiler as a gift. Over the years it has taken pride of place in my many and various kitchens (a stunning twelve moves over the years since 1966 now that…
Through the Seasons with The Virginia House-Wife: Asparagus
Mary Randolph, The Virginia House-Wife Asparagus Set a stew pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil and skim it; then put the asparagus prepared thus: scrape all the stalks…
Through the Seasons: Cauliflower
Mary Randolph, The Virginia House-Wife, pg 123 Cauliflower. Choose those that are close and white, and of a middle size, trim off the outside leaves, cut off the stalk flat at the bottom, let them lie in salt and water…
In Which Leni Journeys Through the Seasons with The Virginia House-wife: January
Over the next while I am going to continue to explore my fascination with the Mary Randolph’s cookbook. When we read her recipes we get a glimpse into the skills and daily cooking styles practiced by African American cooks/chefs in…
Have you ever deboned a duck??
Whenever I am up to my wrists in bird insides I think of Julia Child (may her memory ever be blessed!) and that day sometime in the 1960’s when on PBS I watched her debone a duck with her usual…
Observations on Curing Cast Iron Pans
I have a big selection of cast iron pans – one of which I received from my stepfather in 1957 and have been cooking in ever since. Its inner surface is so slick the cornbread lifts out easily and even…