Greek Beef Stew with Quinces

Writing in The Wall Street Journal, chef and author and teacher Gail Monaghan states: \”Quince call for low, slow cooking. But the scrumptious, succulent results are worth the wait. \”The elusive quince is quirky as well as delectable.\” I made her basic poached quince which I then roasted with some maple syrup. But a fewContinue reading “Greek Beef Stew with Quinces”

Greek Beef Stew with Quinces

Writing in The Wall Street Journal, chef and author and teacher Gail Monaghan states: “Quince call for low, slow cooking. But the scrumptious, succulent results are worth the wait. “The elusive quince is quirky as well as delectable.” I made her basic poached quince which I then roasted with some maple syrup. But a fewContinue reading “Greek Beef Stew with Quinces”

Easy Skillet (Cast Iron) Apple Pie

This was the first time I ever made an apple pie—and the pie pastry—and OH MY GOSH was it DELICIOUS!!! Ingredients 2 pounds Granny Smith apples* 2 pounds Braeburn apples* 1 teaspoon ground cinnamon 3/4 cup granulated sugar 1/2 cup butter 1 cup firmly packed light brown sugar 1 (14.1-oz.) package refrigerated piecrusts** 1 eggContinue reading “Easy Skillet (Cast Iron) Apple Pie”

Easy Skillet (Cast Iron) Apple Pie

This was the first time I ever made an apple pie—and the pie pastry—and OH MY GOSH was it DELICIOUS!!! Ingredients 2 pounds Granny Smith apples* 2 pounds Braeburn apples* 1 teaspoon ground cinnamon 3/4 cup granulated sugar 1/2 cup butter 1 cup firmly packed light brown sugar 1 (14.1-oz.) package refrigerated piecrusts** 1 eggContinue reading “Easy Skillet (Cast Iron) Apple Pie”

MURGHI DOOPIAZA (Chicken with Onions) from The Art of Indian Cuisine

Easy and delicious! Ingredients: 5 tablespoons ghee (I used butter)2 pounds yellow onions, cut into think slices (I used one large sweet onion cut into thin slices)3 whole chicken breasts, cut in half lengthwise (I used 2 and cut each into 8 pieces—after frying)1/2 teaspoon turmeric1/2 teaspoon cayenne pepper1/4 teaspoon ground cinnamon1/4 teaspoons ground cardamom1Continue reading “MURGHI DOOPIAZA (Chicken with Onions) from The Art of Indian Cuisine”

MURGHI DOOPIAZA (Chicken with Onions) from The Art of Indian Cuisine

Easy and delicious! Ingredients: 5 tablespoons ghee (I used butter) 2 pounds yellow onions, cut into think slices (I used one large sweet onion cut into thin slices) 3 whole chicken breasts, cut in half lengthwise (I used 2 and cut each into 8 pieces—after frying) 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/4 teaspoonContinue reading “MURGHI DOOPIAZA (Chicken with Onions) from The Art of Indian Cuisine”