Through the Cooking Glass

Beef and Barley soup is a family favorite. Shari inherited this recipe from her mother. My mother-in-law couldn’t remember where she got it. I have made a few minor tweaks. 1lb beef 2T unbleached flour 4T hulled barley (not pearled) 1 quart stock (preferably beef, but I use whatever is on hand) 1 can diced [...]

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I recently bought 10lbs of posole and was looking for something cool to make with it. I’ve already made blender corn bread with red posole, but I wanted to try a more traditional dish. My first traditional dish is actually named after the main ingredient and is called posole. I looked at a number of [...]

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Using the same basic recipe as I do for my Chicken Pot Pie, I used up most of the leftover turkey today. I improved the recipe a little, primarily with the gravy. I used 1 quart of turkey stock. Instead of using arrowroot to thicken, I used organic unbleached white flour (gasp!). I didn’t measure, [...]

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Why waste a perfectly good turkey carcass. After I had carved all the meat off the bird, I put it in a stockpot and covered it with water. I added a couple carrots, celery, and an onion (see Chicken Stock). I let this simmer from Thanksgiving dinner until after shopping on black Friday. I iced [...]

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Here’s my developing pot pie recipe. This is the second time I’ve made it and I’ve added a few tweaks. I used a 9×13 inch glass pan. I quartered a couple handfuls of small red potatoes – enough to mostly cover the bottom. I browned about 1lb of chicken meat in olive oil and cut [...]

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