Two Packet Pot Roast
Two Packet Pot Roast is as good as its word. And one of my favorites on this site. It’s extremely easy and utterly unctuous as it uses only two flavor packets plus some water, balsamic vinegar, and time. Low and slow it yields fall-apart deliciousness. Once it’s fork-tender you’ll skim off the grease, thicken the…
Creole Style Garbure
The History Garbure is the old French way of making a soup out of greens, white beans, and stew meat. This Creole Garbure is from Maylie’s Restaurant and adapted from the recipe of Mme. Esparbé. I like to think of this on some level as liquid cassoulet because it’s a variation on the theme of…
Apple Cake
Apple Cake. Better known in these parts (Casa Clary that is) as Speedy Apple Cake, One Layer Apple Cake, German Style Apple Cake, or One Bowl Apple Cake. It’s the cake you make when the human locusts that constitute your family members are clamoring for something sweet and there are no cake or brownie mixes…
Coleslaw with Boiled Dressing
Cooked out? Suffering from post-holiday baking and roasting fatigue? Yes and yes? Then make a pit stop at your local purveyor of rotisserie chicken, ribs, or brisket and pair that meal with some of this slaw and you’re good to go. Unlike all the things you ate during the holidays it’s healthy but it’s still…
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