Basic chicken broth
Richard Blunt
Ingredients
1 5-6 lb. stewing hen or roasting chicken
6 qts. cold water
2 medium onions, peeled and cut into quarters
1 celery rib with leaves attached
1 whole carrot
2 bay leaves
8 whole black peppercorns
3 whole cloves
1 piece...
Italian Christmas bread
Recipe of the Week
Italian Christmas bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/4 cup warm milk (110 to 115°)
1 pkg. active dry yeast
1/2 tsp. brown sugar
1/4 cup...
Demystifying real rye bread
By Richard Blunt
Issue #141 • May/June, 2013
Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...
A healthy heart starts in the kitchen
By Richard Blunt
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Issue #100 • July/August, 2006
The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...
French Onion Soup
Recipe of the Week
French Onion Soup& Julia Child's Beef Stock
Courtesy of
Richard Blunt
Thirty-some years ago the publisher, Dave Duffy, the food editor, Richard Blunt, and I all lived in or near Boston.
Butch, that’s Richard Blunt,...
If you can boil water you can make a good stew
By Richard Blunt
Issue #44 • March/April, 1997
Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...
Gourmet nutrition with beans and rice
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Gourmet nutrition
with beans and rice
By Richard Blunt
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By Richard Blunt
Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...
Chicken and dumpling stew
Recipe of the Week
Chicken and dumpling stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Stew Ingredients:
1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces)
8...
Whole grain breads baked at home
By Richard Blunt
Issue #112 • July/August, 2008
Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...
Pastoral bread
Recipe of the Week
Pastoral bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 pkg. active dry yeast
2 Tbsp. sugar
1/3 cup peanut oil
3 cups warm water (110°-115°)
5 cups...
Pickled chili peppers
Recipe of the Week
Pickled chili peppers
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Brine:
2 lbs. (1 gallon) fresh, ripe, chili peppers
1 gallon water
2 cups of sea or...
Spider rice casserole
Recipe of the Week
Spider rice casserole
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Special Equipment:
1 5-qt. or larger cast iron Dutch oven
Ingredients
6 skinless chicken thighs
1/2 tsp....
Hearty breakfast fillets
Richard Blunt
Ingredients
1/2 cup flour
kosher salt and freshly ground black pepper to taste
1 egg
1/2 cup milk
1 cup cornflake crumbs
1 lb. fish fillets (small thin fillets preferred)
1/2 cup peanut oil
Method
Equipment: 7-inch well-seasoned cast iron skillet or...
Fish — This gourmet food is fun to catch, relatively easy to cook, and...
By Richard Blunt
Issue #47 • September/October, 1997
About 70% of the earth's surface is covered with salt water, and 4% of land surface (another 1% of the earth' total surface) is covered with fresh water....
Hamentaschen
Recipe of the Week
Hamentaschen
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Cookie dough:
2 cups all purpose flour
2 tsp. baking powder
1/3 cup sugar
1/2 lb. margarine
2 Tbsp. honey
2 eggs
grated...
