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The Grub Files The Grub Files: Cooking with Camissonia

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The Grub Files · 3M ago

Pasta with Chicken & Bacon in a Tomato, White Wine, and Basil Cream Sauce

After binge-reading my latest batch of vintage (aka used) cookbooks that I recently bought from Amazon, I came across this little gem from 2001 Dear SOS: Favorite Restaurant Recipes from the...
The Grub Files · 3M ago

Vanilla Sponge Cake

I developed this sponge cake recipe after first making it for the coconut cake that I made for my dad's 90th birthday. It is more of a white sponge cake than a yellow, but it's most definite...
The Grub Files · 4M ago

Basque-Style Seafood Stew (Sopa de Pescados y Mariscos a la Vasca)

  Ingredients:1/4 cup olive oil1 medium onion, chopped1 carrot, peeled and finely chopped1 cup finely chopped celery1 green bell pepper, finely diced1 red bell pepper, finely diced1 tbsp. fi...
The Grub Files · 4M ago

Split Pea and Ham Soup

Whenever I have a glazed bone-in ham, usually once a year right around Easter, I like to use the leftovers to make split pea soup. But split pea soup can be made anytime, especially when it'...
The Grub Files · 4M ago

Riojan-Style Potatoes with Chorizo (Patatas con Chorizo a la Riojana)

This delicious dish originated in the Rioja region of Spain and consists of potatoes flavored with chorizo and paprika cooked down with some onion, garlic, peppers, and dry white wine. Perfe...
The Grub Files · 4M ago

Black Forest Cake (Schwarzwalder Kirschtorte)

Here's my first attempt at Black Forest cake! Why for? Well, I used to dislike Black Forest cake because most versions I'd tried before were either on the dry side, too sweet (I'm not a fan ...
The Grub Files · 4M ago

Spinach Gratin (Baked Creamed Spinach with Gruyere, Parmesan, and Grated Nutmeg)

If you don't like spinach, this is one dish that will surely change your mind. Sure it's not exactly diet food with all that cream and grated cheese, but then again, it's not meant to be a d...
The Grub Files · 4M ago

Oxtail Jus (aka yummy meat juice gravy)

I adapted this recipe from the oxtail jus in Kenji Lopez-Alt's amazing cookbook/food tome The Food Lab as an accompaniment to the prime rib that I made this past New Year's eve. The jus is a...
The Grub Files · 4M ago

Pomme Duchesse (Duchess Potatoes)

Sounds fancy and French foo-foo, non? Mais oui, bien sur! But the truth is, this classic French dish of elegant baked rosettes of creamy potatoes, which had their heyday in the haute cuisine...
The Grub Files · 4M ago

Roasted Beets

As a kid I was not terribly fond of beets because the very few and far between times that I had them they were usually served straight out of a can over a nondescript salad. How yummy is tha...