Recipes for the Resourceful Cook, by Keri Williams
“There’s only two things that money can’t buy–and that’s true love and home grown tomatoes!” –The late, great John Denver from his song, “Homegrown Tomatoes”– Oh my, oh my–it’s tomato season! How I love tomatoes! Well, let me clarify–I love home-grown tomatoes…and since between the two of us, Mr. Stone Soup and I have four black thumbs, I love those that my friends generously and graciously share from their gardens, as well as those I …
Hello and welcome back to The Stone Soup Cook! This week, we are exploring the delicious world of peaches, which are at the height of their season out here in Northen California. On Tuesday, I shared a great little recipe for peach chutney, which then got used to make the sauce for grilled tenderloin with bourbon-peach chutney sauce. Today, I’m sharing my recipe for peach crumble. Click here for the recipe. By melting the butter …
Hello! And welcome back to The Stone Soup Cook! I’m delighted you’ve decided to spend part of your day with me. So let’s get cooking! Yesterday, I passed along the recipe for peach chutney, which will serve as a kind of a base for several recipes I’ll feature this week, including today’s recipe for grilled pork loin with bourbon-peach chutney sauce. This recipe is very easy and comes together quickly if you have the peach …
I love peaches and I have fond memories of them from when I was a kid. Hot summers in my southern hometown provided the ideal climate for peaches to ripen to honey-sweet perfection in late July or August. We had the world’s most prolific peach tree in the backyard of the house where I grew up. The tree grew very near the house and after we’d pulled all the fruit off the lower branches, we …
Hello and welcome back to The Stone Soup Cook! Today, I’m going to wrap up my review of the Smithey 11″ Deep Skillet, although I will from time-to-time be re-visiting it to show you how it’s responding to various different recipes. We spent most of last week going over the features, benefits and performance of this beautiful piece of cookware. My final two cooks with this pan were corn chowder and another “go” at seared …
Hello! I’m glad you’ve joined me here at The Stone Soup Cook! This week, I am taking a deep dive into the Smithey 11″ Deep Skillet. In Monday’s post, I introduced you to the pan and went over the specs. In Tuesday’s post, I reviewed my first cook with this beautiful pan. And in Wednesday’s post, I made roast chicken and chicken stock. Today, I’m going to sear and pan fry some fish. So let’s …
Hello! And welcome back to The Stone Soup Cook. This week, I’m reviewing the Smithey 11″ Deep Skillet. In Monday’s post, I introduced the skillet and went over some specs. In Tuesday’s post, I shared what I learned about the skillet after cooking with it for the first time. Today, I’m going to share what I learned during my second and third cooking experiments with the 11″ Deep Skillet. I roasted a chicken and, seriously–I …
Hello, and welcome back to The Stone Soup Cook! I’m glad you’ve joined me today to continue discussing the Smithey 11″ Deep Skillet. Yesterday, we went over the specs of this beautiful pan–now, let’s see how it cooks! But first–and you knew this was coming–a quick story 🙂 Mr. Stone Soup and I just got back from a 4000 mile road trip that took us all over the western US. It was super hot and …
Several weeks ago, I did a two-week series on cast iron. It was lots of fun and I learned a lot. Several of you out there commented that you enjoyed reading the articles and encouraged me to do more. Today, I’m going to begin a week-long review of my new Smithey 11″ Deep Skillet with a glass lid. I hope to publish a new post about the skillet every day this week, but we’ll see. …
Hello and welcome back to The Stone Soup Cook! I’m glad you’ve tuned in for the final installment of “An Abundance of Birthdays!” Today, I’ll be featuring the main course for my special birthday celebration meal and a tried and true, if somewhat untraditional, dessert to wrap up this memorable meal. As you can see from the featured photo, the main course is steak–but not just any steak–steak au poivre–made in cast iron. This dish …