Crouton’s Sloppy Joes
Ditalini had a busy day planned and asked me to make dinner. She left a packet of Sloppy Joe mix on the kitchen counter, along with a pound of ground beef to thaw. I was underwhelmed by the idea of using…
Crouton’s Crockpot Venison Roast
Ditalini’s sister Gina Cannolini came to visit from Michigan, restocking our freezer with venison from our brother-in-law Lengua’s most recent hunting trip. Among the cuts were two bone-in roasts. I decided to look for a good recipe, and one titled…
Crouton’s (Easier) Beef Bourguignon
When you think beef bourguignon, you think Julia Child. But honestly, preparing the dish her way (which indeed I have done) is more of a lifetime culinary achievement than a practical everyday recipe, so when I found a small chuck roast…
Eleventh Rule of Cooking Club
It’s Paul Ryan’s fault. The On On Gourmet Hash House Harriers met last night at one of Magret de Canard’s many casas to prepare and consume Portuguese food. Magret prepped and cooked the main dish, Bacalhau a Gomes de Sa,…
Chili à la David Rainier
This, over the past few years, has become my go-to chili recipe. It’s not the kind of chili that’ll win a Texas-style cookoff, but it’s homey, rich, and satisfying. —Crouton The Cannolis, Ditalini’s sister Gina and her husband Lengua, visited…
Clam Chowder
This is a second-generation DeMenthe family recipe, passed down by my father, Chateaubriand deMenthe. He made clam chowder every Christmas Eve and we carry on the tradition. Merry Christmas to you, dear readers, from Crouton and Ditalini! Notes We doubled the recipe…
Crouton’s Beef & Guinness Stew
We had the richest, beefiest stew at a friend’s home last winter. She told me it was beef & Guinness stew and that I’d find the recipe on line. I pulled a big chuck roast out of the freezer the other…
Ditalini’s Gazpacho
Ditalini’s adaptation of a recipe from a New York Times cookbook: Note: peeling & seeding tomatoes is big, messy work, and there are probably canned alternatives. Some people (Philistines, no doubt) may be tempted to substitute tomato juice.
Tenth Rule of Cooking Club
Less is more. When we planned our August culinary trail, we decided on salad Niçoise and cold soups, appropriate to a hot summer in the Southwest (gazpacho, Vichyssoise, cold ramen, and so on). The menu evolved as the date approached,…
Ninth Rule of Cooking Club
There are no rules. Actually, that’s the first (and only) rule of the Hash House Harriers, and it probably should have been the first rule of cooking club. It’s very similar to the second rule of cooking club, which is…