United States Chef
Recipes by Stephen Crout (Page 4)
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A soup reduxThis is one of my simpler recipes (I do go on a bit, don’t I?). I made mine with a type of whole lentil bean called urad dal, but any lentils or… |
Feb 2010
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1 vote
433 views
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Buckwheat pastaBuckwheat pastaPizzoccheri is what the Italians call buckwheat pasta. It's not made entirely with buckwheat flour, but rather with a combination of… |
Feb 2010
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1 vote
349 views
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Polenta cakes with ratouilleWe thawed out some ratatouille the other day (see my recipe from Sept. 22, 2009) and had it served over instant polenta. Then last night I cut the… |
Feb 2010
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1 vote
532 views
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Sausage and sauerkraut casseroleThe finished productAfter rummaging about in the freezer and fridge I hit on an idea to use up a long piece of… |
Feb 2010
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1 vote
864 views
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Cheesesteak sandwichesDenver Bread company, located just a few blocks from our home, daily makes the most wonderful sfilatini (about 16" crusty loaves with pointy ends),… |
Feb 2010
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1 vote
483 views
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PizzaPizzaOver the years Peter has perfected homemade pizza making. On occasion he used to make the dough, but that's a hassle, especially when we can… |
Feb 2010
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1 vote
220 views
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Wax beans with cherry tomatoesWax beans with cherry tomatoesI was so in a hurry to sit down and eat these freshly picked beans and tomatoes (right out of our very own garden)… |
Feb 2010
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1 vote
364 views
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White bean salad with brats and fresh tomatoWhite bean salad with brats and fresh tomatoWith all the challenges in life: unemployment, same-sex marriage… |
Feb 2010
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1 vote
506 views
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Turkey loafTurkey loafThis picture is a little misleading. It's actually a mini-meatloaf. The disposable aluminum pan is 5.5" x 3" and 2" deep. The recipe… |
Feb 2010
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1 vote
372 views
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The best shrimp risotto you will never makeThis is the third in a series of “best things you’ll never make,” so named because the ingredients in our… |
Feb 2010
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1 vote
1216 views
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