I barely know how to start this post, or write it. It was the story of the recipe that turned into three. Our saga begins with our protagonist (that would be me) adapting a Richard Olney recipe for stuffed savoy cabbage. Enter cabbage stage left. Enter stuffing stage right. The audience gasps. Now, I don’t… Continue reading
Category Pastry
Rustic Provencal Galette; the new site
Before diving into the recipe, we want to welcome you all to the new home of Constables Larder. Thank you for joining us here, and please let us know what you think. If you are an RSS subscriber to the old blog, please unsubscribe that one and sign up here (although if you are seeing… Continue reading
Chicken Pot Pie, the Basics
On Saturday, we crawled through traffic back up the Eastern seaboard and returned from visiting family in Washington DC. There are few things more soul destroying than hours stuck traffic. Naturally, I needed to make a chicken pot pie to recuperate. Chicken pot pie is scientifically proven to pack high levels of emotionally recuperative bosons… Continue reading
Onion, Leek and Taleggio Tart
My cooking tends towards comfort food in general, and when I’m stuck inside on a rainy November day caught between a cold and recovery from surgery, I don’t need any additional excuses to crave comfort food. At least I was back on feet and able to tackle something in the kitchen. My latest challenge is… Continue reading
Taking on the pastry challenge, and thumbs up on a Gourmet Veg. recipe
I’ve decided that in my quest to make great comfort/peasant food, I must become good at pastry. Historically, I’ve always leaned on Lisl for that task, because really, what’s not to avoid? There is so much conflicting advice out there! Use butter, no, vegetable shortening! Food processor, no, scraper, no, hands! Rest and chill, no,… Continue reading