MacHe ads Two Re cipe s
Sources of some of these recipes are noted here and beneath the individual recipes.
Recipes for alcoholic drinks have been adjusted for a consistent strength, around 1.5 fl.oz./50 ml spirits per person.
Any weird measurements are the result of recipes being adjusted to our taste, and the eccentricities of our digital scales.
There are 134 recipes .
Guacamole , Craig Claiborne, The New York Times Cook Book , 1961Salted Almonds , Elizabeth David, Spices, Salt and Aromatics in the English Kitchen , 1970
Bengali Red Lentils , Harvey Day, The Complete Book of Curries , 1970, Dhall BhathChickpeas Microwaved , James BeardChickpeas with Couscous & Zucchini Gourmet Black Beans and Rice (Simple) , Steve Upstill, Mangia Miscellany: Gourmet Rice and Beans, Mangia software programHot & Sour Chickpeas , a fiery chickpea curry, The Boston Globe Rosy Beans with Herbs Sloppy Red Lentils , Harvey Day, The Complete Book of Curries , 1970, Mussoor or Continental Lentils (slightly modified)Tuscan White Beans with Sage
Cream Biscuits , American Heritage Publishing Co., Inc., 1964; The American Heritage Cookbook
Shortcake , a biscuit/scone dough enriched with butter and egg, Better Homes and Gardens New Cook Book , 1979 (slightly modified)
Apple Crumb , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952Apple Crumble (British style)Blackberry Flummery , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952 (modified)Deep Dish Blueberry Pie , American Heritage Publishing Co., Inc., 1964; The American Heritage Cookbook Fresh Fruit Shortcake , biscuit/scone typeStewed Plums , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952 (modified)
Bartending Details:
Ice should be fresh and made of the same water you use for drinking. That is, if you drink bottled or filtered water, use the same kind of water for ice cubes.
Maraschino cherries with stems are preferred because the stems are convenient for retrieving the fruit from the drink.
Though fresh orange juice is better, orange juice made from frozen concentrate is an acceptable substitute. Avoid frozen orange juice that has had the pulp removed and/or calcium added; it has an unpleasant taste.
There are no good substitutes for fresh lemon or lime juice; however leftovers can be stored and used for preparing other dishes.
Bacardi : rum, fresh lime juice, and homemade grenadineMargarita , proportions dependent on brand of tequilaMartini (dry) , 5 parts gin to 1 part dry vermouth, garnished with an oliveMimosa , a gentle version for brunchPlanters’ Punch , our versionSangría , modified version of Every Day Food’s SangriaSurf Rider , Jenny Ridgwell, The Book of Cocktails , 1986Watermelon Cooler , watermelon with gin and lime juice. This recipe requires a blender.White Sangría , from an old issue of Glamour IIRC
Iced Tea , from Nichola’s stepmother Mary
Fish is done when it reaches an internal temperature of 145 degrees F.
Arctic Char in Lime Beachcomber Cod , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952Catfish with Browned Butter , Nichola’s method inspired by a classic techniqueCod with Onions & Tomatoes , The Boston Globe Flounder Meunière , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952Halibut with Bacon and Onion , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952, Halibut SteakHerby Haddock Indo-Chinese Sole , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952; fiddley, best done when you have time and concentration to spareKhari Machhli , Harvey Day, The Complete Book of Curries , 1970Machhli Ka Bhujna (Bombay fish curry), Harvey Day, The Complete Book of Curries , 1970Machhli Ka Salna , Harvey Day, The Complete Book of Curries , 1970Maine Shrimp (Pandalus borealis )Newfoundland Fish Chowder , slightly modified version of chowder recipe from ParsleyPrawn Bafat , Harvey Day, The Complete Book of Curries , 1970Salmon with Soy Sauce , from a suggestion on a fish packageScallops Gordon , Jane Grigson, Fish Cookery , 1973, Coquilles Saint-Jacques Flambées ‘Gordon’. Gin is used in this dish.Salaam Bombay Shrimp Curry , The Boston Globe , 1988Shrimps & Olives , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952Shrimp Scampi , from a recipe found at James Hook & Co., our methodSkate with Brown Butter (Mississippi Sound) , Sheila Hibben, American Regional Cookery , 1947 (modified)Swordfish Baked in Lemon Butter , from a suggestion on a fish packageTilapia in Citrus Peel Butter Tilapia with Browned Butter , inspired by a classic technique
Basic Baked Pork Chops Bœuf à la Gardiane French Provincial Cooking , 1969Broiled Flank Steak , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952Chili con Carne (y Frijoles) , Craig Claiborne, The New York Times Cook Book , 1961, Chili con CarneHamburgers in Red Wine , Beverly Pepper, Glamour Magazines’s New After Five Cookbook , 1963Javanese Flank Steak Marinated Flank Steak , Sheila Lukins, Parade , 11 May 2008Masitas de Puerco , Cuban pork chunksPork Pilau Quick Veal Tonnato , Beverly Pepper, Glamour Magazine’s New After Five Cookbook , 1963Wiener Schnitzel , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952
Most of the following recipes come in two variations: one made with plain milk, the other made with buttermilk or plain yogurt.
Blueberry Muffins , a classic recipe. It appears in more than one of our recipe books.Blueberry Muffins (Maine) , Sheila Hibben, American Regional Cookery , 1947. These muffins do not reheat well.Cranberry Sauce Muffins , Laura Secord Candy Shops, The Laura Secord Canadian Cook Book , 1973 ed., Cranberry Muffins (modifed). A nice tea-time muffin which uses up leftover cranberry sauce.
Couscous Couscous with Dried Cranberries & Pecans , subroutine of Whole Foods’ Fall Harvest Couscous (slightly modified)Pearl Couscous Dad’s Spaghetti Sauce , from Nichola’s dad
White Clam Sauce over Pasta , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952, Spaghetti Clam SauceYellow Couscous , Favorite Brand Name Recipes , Vol. 7, April 9, 2002, No. 7
Niagara Peach Pie , Laura Secord Candy Shops, The Laura Secord Canadian Cook Book , 1973 ed.Shortcrust Pastry , Cuisinart Little Pro Food Processor, Instructions and Recipes , 1988, Pie Crust
Baked Boneless Chicken Thighs Baked Cornish Hens , Nichola’s invention. The result is vaguely North African tasting.Chicken Breast with Eggplant & Tomato Chicken Roasted in Butter , Elizabeth David, French Provincial Cooking , 1960, Poulet Rôti au Beurre Chicken Thighs with Spinach Creamy Pot Pie Herbed Roast Chicken Legs , Vogue magazineNicky’s Pilaff , good for left-over Cornish hen or chickenRio Grande Chicken , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952
Chilpotle Purée , Steve Upstill, Mangia Miscellany, Mangia software programGoldenberry Chutney , Harvey Day, The Complete Book of Curries , 1970, Gooseberry Chutney. You need jam-making equipment and a food processor for this recipe.Grenadine , POM Wonderful’s POM Syrup recipe, but with quantities adjusted for a more stable productMagnolias’ Mango Chutney ; John Silberman, retired owner of Magnolias restaurant
Tarragon Vinegar , recipedatabase.eu: recipe tarragon vinegar
Sauces & Flavored Butters
Chicken Stock ; Simone Beck, Louisette Bertholle, Julia Child; Mastering of French Cooking ; 1961Chile Lime Butter Ten-Minute Cranberry Sauce , from an Ocean Spray cranberries package
Drawn Butter , from Nichola’s Aunt MargieOnions in Sauce , Craig Claiborne, The New York Times Cook Book , 1961, Onions in Sauce for a Feijoada Warm Tartar Sauce , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952, Hot Tartar Sauce
Baked or Microwaved Steamed Carrots Baked Potatoes , Craig Claiborne, The New York Times Cook Book , 1961Basic Zucchini Sauté , Arabella Boxer, First Slice Your Cookbook , 1964, Courgettes or MarrowBraised Cucumber Celery Poached in Chicken Broth Corn on the Cob , Craig Claiborne, The New York Times Cook Book , 1961 (modified)Fennel Sauté , Jill Santopietro, The Boston Globe , 2005Fiddleheads , Arabella Boxer’s Garden Cookbook , 1974Half-Baked Squash , a technique which uses both the microwave and the ovenRatatouille Smothered Green Peppers & Onions , Beverly Pepper, The Glamour Magazine After Five Cookbook , 1952.Summer Squash with Tomatoes , Arabella Boxer, First Slice Your Cookbook , 1964, Courgettes or Marrow with TomatoesSweet Red Pepper Sauté Traffic-Light Peppers Turnips Microwaved , the smaller white and purple turnips, that isVegetable Medley : zucchini, yellow crook-necked squash, and sweet red pepper; Luis A. Abrégo, lifestyle , January 1998Yellow Pepper Sauté Yellow Summer Squash Sauté Zucchini with Tomatoes , Arabella Boxer, First Slice Your Cookbook , 1964, Courgettes or Marrow with Tomatoes
John & Nichola Collins , 28 January 2023