“The one on the left is a crowd-pleaser, one you could comfortably serve to goys. But the one on the right is the one I grew up with.”
-Hillary Busis, “A Tale of Two Briskets.” AndSmallPortions.com. December 7, 2015
Nonnie’s brisket vs. high-end cookbook recipe. I’ve never cooked brisket, but one thing I notice is the Lipton onion soup packet is also used in the vegetarian meatloaf recipe. Bookmarking this for the future.
“…I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a consommé, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, use stock as a base instead of water. The result is the most magnificently rich liquid, a concentrated essence of the sort that makes people sink, at first slurp, into a sighing surrender.”
-Helen Rosner, “Thanksgiving Double Stock.” The New Yorker. November 11, 2018.
Originally published in the December 1988 issue of Southern Living, I have been making this cake for over 10 years (one a year) and have added some detail to the recipe. This is easier if you break the time into pieces and take your time in making it. It will always come out delicious, but often the aesthetics will be off. It’s hard to get this cake exactly right.
Cake
Caramel Filling
Buttercream Frosting
Baking Cake Layers
Caramel Filling
Buttercream Filling
“At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect.”
—Samin Nosrat, “Via Carota’s Insalata Verde.” The New York Times. July 31, 2020.
Is it too late to get in on the pandemic bread trend? Using the olive bread recipe, silicon pan floating inside a Dutch oven, cooked at low oven temperature 220⁰F until bread’s internal temperature is 195-205⁰F, about 3-4 hours.
Mouli means puffed rice. Maka means mix. All you need to do is put all the ingredients in a large bowl and mix them together. Best had with hot tea in the afternoon.
Preheat over to 350 degrees. Grease a loaf pan. Mix ingredients together in large bowl. Spoon the mixture into the loaf pan. Bake 60-70 minutes. Take out of oven and let cool for 10 minutes. Serve.
Just read about this for the first time yesterday in this article on the longevity of Seventh Day Adventists. Recipe is from food.com. I just wanted to make a note of it here, so I remember to try it sometime.
I cannot think of a better end than being wrapped in a rowdy enchilada.
“…the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven.”
Various authors, “One Pot Meals.” The New York Times. Accessed: February 16, 2020.
“…UTSA’s Mexican cookbook collection [is] the largest-known trove of Mexican and Mexican-American cookbooks in North America. It started with a donation of nearly 550 books from San Antonio resident Laurie Gruenbeck in 2001, amassed during her decades of travel throughout Mexico. It now has more than 2,000 books, including some of renowned chef and scholar Diana Kennedy’s rarest books, as well as her personal papers. It has the oldest cookbooks published in Mexico (from 1831), elaborate vegetarian cookbooks from 1915 and 1920, corporate and community cookbooks, and much more.”
-Nils Bernstein, “Generations of Handwritten Mexican Cookbooks Are Now Online.” AtlasObscura.com. February 10, 2020.
