The celery root serves a dual purpose here, both thickening the soup and deepening the celery flavor. If you can find it, this is an easy first-course soup. (more…)
- Jams & Jellies
- Sauces & Dips
- Soups & Stews
- Spices & Flavorings
- Abundance and want: A thought for St. Stephen’s Day
- Area man still not eating his veggies
- Coffee and craft
- Do convenience foods undermine the family dinner?
- How much do Americans actually spend on food? (And how much should we?)
- Ignorance is fear: or, “it’s gross” is not an argument
- In further defense of scrapple
- Lessons from Julia
- Pink slime: Or, the whole scrapple
- Scientifically sound? Maybe. But wise?
- The idea of a sandwich
- The vegetable plate as status symbol
- White-people soul food
- Why plastic chicken is not the answer
- History & Culture
- A brief history of the sugar cookie
- A brief history of USDA nutritional advice
- Are personal recipes more usable?
- Christmas cookies the kids can roll and the adults will eat
- Cornbread and the color line
- Enter the Belsnickel
- Frugal celebrations
- Have yourself a medieval Christmas
- Juliet Corson teaches the poor to cook, 1877
- Lemon sponge pie
- Not nutritious. Not progressive. Not patriotic. Just peanut butter cookies.
- Poetry and the industrialization of bread, 1903
- Sugar cookies with historical flavor
- The dangers of eating hot bread
- The hen in winter
- The manly art of baking
- The Thanksgiving issue
- The Thanksgiving issue: Cranberry sauce
- The Thanksgiving issue: Gratitude and craft
- The Thanksgiving issue: Roast turkey
- The Thanksgiving issue: Stuffing
- What you could grow (and when) in 1800
- What’s “processed”?
- Ye Olde Worcestershire: Eliza Leslie’s Scotch sauce, 1837
- Zest, wow wow sauce, and William Kitchiner’s magazine of taste
The Rooted Cook is primarily my online manuscript cookbook — the place where I keep most of my own recipes as I develop them. I post them here to share them with friends. (You’re a friend, right?) I’ve written and designed them for ease of use and reference, not as entertainment or as basic cooking instruction — I’m assuming you already know your way around a kitchen. As I have time, I’ll post articles with more thorough background or instruction about ingredients or techniques. And because I’m also a food historian, I occasionally post articles about food traditions or the historical or cultural background of a dish.
You can read more about manuscript cookbooks and the design of this site in About the Rooted Cook.
I cobbled this recipe together from several sources, and wrote down what I was doing as I did it, so be warned, if you find it and try it, that I haven’t tested it again after writing it down. You should be fine, in any case, since seasonings are to taste (feel free to substitute other spices for the mace and almond extract) and flour is added “as needed.” (more…)
The recipe card for this stuffing has been in my box for at least twenty years, and I have made it enough times that I cannot recall the last time I actually followed the recipe. You should therefore take the quantities as rough suggestions, although you should probably do that with stuffing in any case. Stuffing ought to be a highly personal endeavor, and that’s not even considering it from the turkey’s perspective. (more…)
This was inspired several years ago by a trip to Sweet Potatoes restaurant in Winston-Salem, where I had catfish stuffed with sweet potato cornbread dressing. Making this is a multi-step process as you have to bake the cornbread first, but you can do that a day ahead. (more…)