- Basic Bread: I don't think there's anything
more satisfying and comforting than freshly baked bread (unless it's a
bowl of warm soup served with freshly baked bread). This is my "foundation"
bread recipe, with lots of helpful notes for those trying their hand at
bread-baking for the first time.
- Pizza: Everybody loves pizza, and this
article takes you from the flatbreads of the ancient Etruscans to the modern
delicacy that is the American Pizza.
- Barrel Grinders: A childhood favorite,
my Mom started making these when we lived in Jersey. They're a deli classic;
lots of good hot things buried in a kaiser roll and covered in cheese.
If you've never had one, you'll definitely want to give these a try!
- Holiday Dressing: My favorite part of
the feast is the stuffing. This article will guide you to the best stuffing
you've ever made - and the best gravy to eat with it! There's also a scaled-down
"bachelor version" for the kind of recluses that make up most
of my friends ;)
- General Tso's Chicken: This is the most
authentic and complete recipe for this dish you will find anywhere on the
net. General Tso's is a popular take-out junk food at the local Chinese
restaurants, and has pockets of popularity all over the country. Make some
and find out why! I also briefly discuss where the dish came from, and
who General Tso really was.
- Sourdough Bread: This is my article on
the basics of sourdough baking, for the sourdough novice. Want to bake
bread without buying yeast? Flour and water is all it takes, and the taste
of your sourdough will be unique, because each sourdough culture is different.
- Whole-Wheat Cornmeal Bread: This
is a very hearty, high-protein "cornbread" that's yeast-leavened.
It makes a filling, crusty bread that's excellent for kaiser rolls to use
as hamburger buns. More to the point, it's custom-tailored to minimize
its impact on my blood sugar, now that I know I'm diabetic!
- Pumpkin Custard: It smells like pumpkin
pie. It tastes like pumpkin pie. Heck, it tastes better than a lot
of pumpkin pies . . . But a sizeable serving is less than 15 grams of carbs,
with half of that being healthy, low-impact fiber. Oh, the joys of pumpkin!
- Cranberry Oatmeal: A really
delicious warm breakfast that's a lot more filling than you'd expect
from the minimal carb impact. God bless the cranberry.
- S. John's Signature Barbecue Sauce
is thicker, bolder, and more ornery than what you're used to, unless of
course you're used to something thicker, bolder, or more ornery. Then it
- Soft Pretzels have been a favorite
snack of mine since kindergarten, when I used to get them at the Hill's
department store snack bar in Cumberland, Maryland. I first tried making
them in high school, with mixed results. Here's how I make them now.
- Swiss Enchiladas are something I only
make a couple of times a year, when I need to feed a lot of people something
very tasty. I've never regretted the choice; they're unique and just about
everybody finds them delicious.
- Biscuits (and Dumplings):
I think the astrologers have it wrong. Somewhere in the heavens there is
a Sign of the Biscuit, and I was born under it. I won't bore you here with
the stories; suffice it to say it involves everything from games to fortune
cookies to (I recently discovered) musicians that my wife knew, back in
Newfoundland. This is the recipe I swear by.
- Holy Experience Loaf: American classic
or sin against sensibility? It all depends on how you make it; meatloaf
can be the tastiest food you've ever enjoyed! This is my prized "secret
recipe" for making it right, or at least half of it (it'll be complete
when I post my barbecue sauce)!
- The Last Meal: Specifically, the meal
I had on the night I finished writing the first draft of one of my RPG
books, the infamous GURPS Warehouse 23. Liverwurst and bacon
with marinated onions on a toasted bagel is my idea of food heaven, and
I had no idea the wierd soup would be so good!
- Egg Nog: I've loved the stuff since
I was a kid, when, as far as I knew, it came in a carton from the supermarket.
By the time I was in high school, I was determined to perfect my own recipe
for it. Here it is, ten years later.
For the Beginner . . .
I'm hoping to add more material specifically for novice cooks in the
future, but for now I think you'll enjoy the two small ones I can offer:
My Selecting A Cookbook page is here, along with
a primer on Making Chicken Stock . . . Once you
have a good cooking library, you're on your way, and if you can make good
chicken stock, you can make just about anybody happy and cozy with broth,
soups, stews, gravies & sauces. Get cookin'!
All contents of Gourmand Bleu are Copyright
© S. John Ross per the year of their original publication or most
recent significant amendment. All rights reserved. Now go cook something!